What’s your favorite holiday?
Ours is Thanksgiving. The entire Chrismukah-gift-buying-gift-giving-retail-complex has lost its luster. It’s become one big responsibility-laden roadblock of expectation. You have to worry about what to get everyone. You have to worry about how much it will cost. The worst is that you have to remember what you gave each person last year then try to trump a perfect bulls-eye or compensate for the gift gaffe. So much pressure, so much money, so much time (a non-renewable resource).
For us, Thanksgiving is the least loaded of all the family gatherings. Yes, everyone behaves true to form. And, yes, you might need an Ativan or an extra glass of Pinot to survive your mother-in-law’s admonishments, Uncle J’s sort of creepy hugging, and your know-it-all sister’s advice about the proper way to set the table. But compared to the big build-up and big letdown of the December holidays, when you have to put up with normal family dysfunction and gifts—we’re all for Thanksgiving as a celebration.
Besides, foodies that we are, we love Thanksgiving because it’s all about the Turkey. Just thinking about it gets our salivary glands working overtime—we can just smell the wonderful aroma of turkey, gravy, sweet potatoes, and pies wafting through the house. We thought we’d share our favorite stuffing recipe for a 13-18 lb. bird.
-1 package of corn bread stuffing (we try to make our own cornbread and let it get stale, that way there are no added packaged dried herbs and spices)
-1 jar of William-Sonoma cooked/peeled chestnuts (we’ve tried all kinds and these are the best. If we’re really ambitious we’ll roast our own, but when we’re lazy, these rock)
-½-1 cup chicken stock (we use our own dark roasted homemade chicken stock, but canned high quality stock or even boiling water works just fine )
-1 onion diced
-2 sticks celery diced
-1 stick of butter (okay, not so healthy, but we’re cooking for a National Holiday )
-1 cup diced slab apricots from Trader Joe’s (nope, we don’t own stock in TJ,’s but these are the absolute best ever dried apricots, if you don’t use ‘em skip the apricots)
-Salt, Pepper, Cinnamon
Melt the butter, sauté the onion and celery until just translucent. Meanwhile mix together the cornbread, apricots and chestnuts. Season the mix with salt, pepper, and about a ½-1 teaspoon of cinnamon—or to taste. This is highly personal, and how much salt and pepper you use will depend on whether you are using a pre-seasoned stuffing or made your own. The cinnamon is an amazing addition, almost like perfume in the stuffing. We also use it on the outside of our turkey, along with salt, pepper, garlic powder and juniper berries. Fantastic flavor.
Mix together the onion, celery, butter, and cornbread mix. Your goal is a moist, not soaking, but not too dry stuffing, so take your stock or water and slowly add it to the mix. Once it holds together but still is a little crumbly, you’re good.
We still stuff our bird, but only right before it goes into the oven for roasting. Many people, fearful of salmonella, put it into a separate container for cooking. Choose what works for you.
The result? A totally mouth-watering, soul-satisfying stuffing sensation.
Insert your earplugs and enjoy.
Entertaining and informative, Bitches on a Budget is the perfect holiday present for every woman. An NAL/Penguin release available at all major bookstores and Amazon.
Leave Your Recipes in the Comment Section
41 comments
Ellen says:
Nov 18, 2009
Your recipe is ALMOST the same as my sister Arlene’s which I have been making for over 30 years – always the hit at Thanksgiving! Her recipe called for pecans instead of chestnuts, but otherwise is exactly the same! Had to make it this weekend for Steven since we are not doing Thanksgiving this year. Love it, love it love it.
Cindy Semrau says:
Nov 9, 2010
-1 package of bread for stuffing. Yes, you can dry your own, but this is the easy version
-½-1 cup chicken stock (a can is just fine) or plain water
-1 large onion diced
-3 sticks celery diced
-1 stick of butter
-Salt, Pepper, Sage, Parsley, Tarragon or any other combination of spices for turkey.
-1 roll of breakfast sausage
-2 chopped apples (minus the peel)
-1/2 cup raisins
Sauté the sausage in a bit of butter until lightly browned and drain well. Add remaining butter, onion, celery, spices (to taste) & apples. Cook until apples just start to cook. Remove from heat and cool, but do not refrigerate or you’ll have to bring it room temperature again!
Mix together the bread and the sausage mixture. Add the raisins and mix well, but avoid breaking the bread cubes too much or you’ll wind up with mush! Add the stock or water slowly. Don’t worry if it’s a bit crumbly.
I stuff our turkey, but only right before it goes into the oven for roasting. Just don’t stuff your bird too full because stuffing expands!
If you want to cook this outside the bird, grease the pan and cover with foil to keep it moist. It will need to bake for 45 minutes to an 1 hour.
Delicious! Enjoy!
Alicia Zepeda says:
Nov 9, 2010
Heres my traditional stuffing that my 23 yo son loves soooo much.
Ingredients:
1 tablespoon olive oil
1/4 cup chopped yellow onions
1/2 cup chopped andouille sausage (about 2 ounces)
1/4 cup chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped fresh garlic
1 cup coarsely crumbled homemade or purchased corn muffins
1/2 cup chicken stock
1 teaspoon Creole seasoning, or to taste
Salt and freshly ground black pepper
Instructions
Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute.
Stir in corn muffins, stock and Creole Seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and let cool before using.
Toni R says:
Nov 9, 2010
I like to keep it simple–no fruit or anything. This is my stuffing recipe that my family loves!
1 lb. sausage ( I use sage-flavored sausage)
1 loaf of day old bread
1 minced onion
3/4 c. minced celery
1 tsp salt
1 tsp pepper
2 large eggs
1 tsp poultry seasoning
(if you want that extra fruit kick, I have thrown in some raisins before and they were really good in the stuffing!)
Cook sausage meat in water to cover in frying pan. Bring to boil and drain water. Add in water to cover sausage meat again and simmer till sausage is cooked. Save water to use with bread. Dry bread in oven (250 degree temperature) or possibly toast bread. Crumble bread into cooled water from sausage. Add in Large eggs, slightly beaten; mix well. Add in other ingredients. Mix should be moist and soft. Don’t stuff turkey till ready to cook.
Marilyn Hurley via Facebook says:
Nov 15, 2011
its a secret
Kimberly Rinehart-Demetrio via Facebook says:
Nov 15, 2011
My secret ingredient is…someone else makes and brings it!
Sara Carter via Facebook says:
Nov 15, 2011
Im from nz and not sure how you guys tradtionaly make yours in america but we use fresh bread make it in to crumbs melted butter mixed herbs and tomatos wrap in muslin cloth or tinfoil im not a big fan of stuffing but i will always have a bit of this.
Lexi Valencia via Facebook says:
Nov 15, 2011
Having someone else make it, lol. I don’t know what my uncle puts in it but you could eat it without the rest of the dinner it is so good.
Janet M York via Facebook says:
Nov 15, 2011
Apples and sage.
Jaime Smith via Facebook says:
Nov 15, 2011
Sage.
Sammi Rivera via Facebook says:
Nov 15, 2011
Its a secret, but you’d be jealous!
Elizabeth Pool Allen via Facebook says:
Nov 15, 2011
apples and italian sausage!!
Ralph Shields via Facebook says:
Nov 15, 2011
Why would you make Thxgiving in NZ?
Kimberly Snyder Symonds via Facebook says:
Nov 15, 2011
oysters! yum!!!!
Rhonda Rooney via Facebook says:
Nov 15, 2011
Sage
Serah Dumas via Facebook says:
Nov 15, 2011
Stove top. No really, My husband makes stuffing when he has the time and I think it is sage and curry that make the difference.
Kathy DeWitt via Facebook says:
Nov 15, 2011
The love I put in to making it.
Kimberly VanOver via Facebook says:
Nov 15, 2011
Love!
Desiree Musgrove Firman via Facebook says:
Nov 15, 2011
Maple and mild sausage and bacon grease
Jenell Monique Martinez via Facebook says:
Nov 15, 2011
Fresh picked Oregon Chantrell mushrooms!
Tiffany Rollo via Facebook says:
Nov 15, 2011
apples!
Novena Gray via Facebook says:
Nov 15, 2011
Pine nuts
Kimberley Bain-Murphy via Facebook says:
Nov 15, 2011
Riesling or chardonnay instead of water…
Petra Franzen via Facebook says:
Nov 15, 2011
Not sure my Granny took it to grave with her. But still trying to find out.
Serah Dumas via Facebook says:
Nov 15, 2011
Jenell. My cousin is a mushroom picker. I get a complimentary bag of Chanterelles when he goes.
Karin Schoen Wasler via Facebook says:
Nov 15, 2011
Sweet Italian sausage.
Christine Contois via Facebook says:
Nov 15, 2011
Sweet Italian sausage, and apples amongst other things………….
Casey Worth via Facebook says:
Nov 15, 2011
Have my mom make it. 🙂
Sandi Roman via Facebook says:
Nov 15, 2011
It’s a secret. 😉
Jesus Castro via Facebook says:
Nov 15, 2011
turkey
Laura Cook via Facebook says:
Nov 15, 2011
Sage….I never would have thought to add it until I tried someone else’s. It gives it a whole new level of flavor!
Julian Middling via Facebook says:
Nov 15, 2011
Hm
Kathryn Janisaitis Scanlon via Facebook says:
Nov 15, 2011
lunch/milk crackers
Ghea B Maravilla via Facebook says:
Nov 15, 2011
CARROTS!
Tammy Dozier-Scott via Facebook says:
Nov 15, 2011
Hard boiled eggs
AAdivine Innuendo via Facebook says:
Nov 15, 2011
apples, cranberries, and pears
Tam Boykin via Facebook says:
Nov 15, 2011
My Mom! She’s awesome!
Tonya Chernek via Facebook says:
Nov 15, 2011
Lots of sage
Sukie Hatcher via Facebook says:
Nov 15, 2011
Apples cider onion celery
Andrea Rook via Facebook says:
Nov 16, 2011
Stovetop
Amy Steinhauer via Facebook says:
Nov 16, 2011
bread