Friday, November 20, 2009

how i make stuffing, sans pictures

i meant to take a picture of this stuffing today before the work potluck, but oops--i forgot, and it was gone in 10 minutes. i'll try to remember to add a picture next week on actual turkey day. however, i didn't want to wait to post this just because i'm an idiot. thanksgiving day is coming, gobble gobble gobble gobble...

"recipe" is perhaps a strong word--it's kind of a made up thing with bits and pieces stolen from other recipes. but anyway, here are the basics:

large-ish loaf of crusty bread, cut into cubes (8 - 10 cups bread)
1 lb loose pork sausage
2 cups chopped celery
2 cups chopped yellow or white onion
1/2 cup butter (1 stick)
1 cup chopped tart apple, like granny smith
3-4 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/4 cup chopped fresh parsley
3 eggs
3-4 cups chicken broth

heat oven to 350F.

place cut bread on cookie sheets and dry in oven for 15-20 minutes, stirring occasionally. meanwhile, brown sausage in large skillet, and set aside in a very large bowl. add the bread when it's done toasting.

use your stick of butter to generously butter a large baking dish as well as a sheet of aluminum foil with which you will cover the stuffing to bake it. put the rest of the butter into your already dirty skillet along with the onion and celery. sauté on med-high for 5-8 minutes until vegetables start to soften just a bit. add the apple and sauté for another 5 minutes or so. Pour this mixture over the sausage and bread in your large bowl. add all the herbs and toss. place bread mixture into the buttered backing pan.

in a separate bowl, lightly beat the eggs with a whisk, then stir in 2 cups of chicken broth. pour evenly over bread mixture. if it seems too dry, add a bit more broth. You want everything wet, but not soggy, if that makes sense.

cover with the buttered aluminum foil and bake for 45 minutes. uncover and bake for 15 more minutes.

serve warm with gravy, etc.

nothing hard--just time consuming. all measurements are approximate. i tend to heap things when I make this.

i've been thinking about trying a vegetarian version of this, in which i would leave out the sausage, replace the cup of apple with a cup of earthy mushrooms, chopped and sauted, and maybe add a 1/2 cup of walnuts. the chicken broth i'd replace with pacific vegetable broth, since i think it has actual flavor, unlike many commercial veg. broths. anyway--if any of you try this idea, let me know how it comes out.

1 comment:

Anonymous said...

Thanks for the recipe. I've been looking for something new and I think I'll try yours. Happy Thanksgiving.
Tressa in NC