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Posted by on Oct 2, 2009 in dinners | 0 comments

Thanksgiving Stuffing

It is almost time to stuff your birds. Creativity can be at is best here. What kind of bread to use? Should I add nuts, dried fruit or sausage meat. Growing up my mom always loaded the stuffing with Italian sausage meat. Personally I don’t like turkey very much so for me it is all about the stuffing! Here is my basic recipe and measurements are approximate.

Classic Stuffing
1 loaf bread (white, whole wheat, french) diced
1 onion
3 celery stalks
2 cloves garlic
1/4 lb butter
1 cup chicken broth, warm
3 tbsp fresh chopped herbs: thyme, sage and Italian parsley

Place bread cubes in a large bowl and set aside. Saute onions, celery and garlic in butter. Sweat for 10 minutes till tender. Season liberally with salt and pepper. Add chicken stock and simmer 1 additional minute. Pour over bread and gently blend. Toss in fresh herbs. Taste and adjust seasonings. Add more chicken stock if too dry. Allow stuffing to completely cool before stuffing bird.

Add On’s

Italian sausage meat
Nuts: hazelnuts, pecans or walnuts
Dried cranberries
Artichoke hearts
substitute corn bread for wheat bread

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