Thanksgiving Stuffing... Recipe
We had a wind storm last night...trees swaying, threatening to topple over (they do that here because the water table is so high their roots don't need to grow deep) and branches crashing down all around us. When a wind-warning was issued, the mister lept from his perch on the bed to get the lanterns and flashlights, then proceeded to distribute them around the house, plus one for the boy and me. It's his Personal Emergency Preparedness Drill and he LIVES for it. He turns the flashlights on and off, checking their batteries, and is not amused when I use my flashlight to make hand-puppets come to life on the wall...that's "wasting resources!" He also turns on all the lights outside - so the trees and see their way to the ground I suppose. Fortunately, we didn't have any trees hit the house and we didn't lose power (the power lines are not buried here, also because of the water table, so when trees are blown down they usually land on power lines, taking them down with them and then we sit in the dark until the power is restored...I believe we are the only house on our street without a generator!)
Last week, at the T-day cooking class the Fashionista and I taught, I gave the girls my recipe for our traditional Thanksgiving Stuffing. It's not the one I grew up eating, nor is it the one the mister was used to...however, he thinks it's the same. He grew up eating a cornbread and oyster stuffing...but there is NO ROOM in my bird for oysters and cornbread is not on the T-day menu no matter how it's disguised. When we were first married the mister requested I make oyster and cornbread stuffing...as if...so when the stuffing was served I TOLD him it had oysters and cornbread in it...mushrooms do resemble oysters if cut into small pieces and by saying, "Wow, cornbread really makes this stuffing great!" and things like that, he was sucked right in. Lying on Thanksgiving is perfectly fine, as long as it's a lie to keep the peace. To this day, if you ask him what's in the T-day stuffing he'll tell you oysters and cornbread.
This recipe can be adapted in many ways, but this is the way we eat it - if you don't like sausage, then don't add it, if you're not a fan of Craisins, skip them, too. I use Stove Top Turkey Stuffing as the base for my stuffing, because I happen to LIKE the seasonings but I don't like it unless it's doctored.
Let's talk about stuffing the bird for a moment...I stuff both cavities of my turkey with chopped up onion and celery with poultry seasoning tossed in...and that's it. I do not stuff my bird with stuffing and would NEVER, EVER think of eating stuffing from the inside of a turkey - EVER! Having said that, I realize that MANY people DO eat stuffing from the bird - they probably also sky dive without parachutes, but whatever, I say nothing. IF you stuff stuffing in your bird, then go for it, and if you tell me you do then I'll light a candle for you and keep you in my prayers - Heaven knows someone should!
- Thanksgiving Stuffing - Pots and Pins
- 1/2 lb. bulk sausage
- 1 medium onion, finely chopped
- 1 cup chopped mushrooms
- 1 cup thinly sliced celery
- 1/2 cup Craisins
- 2 tablespoons, plus 1/2 cup butter, separated
- 1/2 teaspoon salt
- 1/2 teaspoons black pepper
- 2 boxes (6 oz.) Turkey flavored Stove Top Stuffing Mix
- 1 1/2 cups chicken broth, optional (If not using broth increase water to 3 cups)
- 1 1/2 cups water
In a large skillet over medium-high heat, melt butter. Stir in sausage, breaking into small pieces with a wooden spoon. Cook for 5 minutes until it just starts to brown. Add in onions, mushrooms, celery, Craisins and salt and pepper. Reduce heat to medium and cook fo 10 minutes until sausage is done, and onions and celery are tender.
Meanwhile, in a large stock pot, bring to boil the broth, if using and water and 1/2 cup butter. Stir in both packages of Stove Top Stuffing, tossing with a fork. Remove from heat and cover with a lid; let sit for 5 minutes.
Finish stuffing by adding stuffing mixture into the sausage mixture and tossing with forks to combine. Adjust seasonings if needed. Serves 12.
Many years ago, little 3 or 4 year old Lori was asked what her favorite part of Thanksgiving was, and she said, "What the turkey ate." Little Lori, who is now known as Lorelle, has survived many a Thanksgiving eating stuffing from a turkey...as she reminded me today.