Thursday, November 19, 2009

Thanksgiving Stuffing


This is the stuffing recipe I have been enjoying since I was very young.  I first made it on my own at my 1996 Thanksgiving Dinner.  We are Gluten Free now so the bread crumbs are now replaced with a loaf of bread that I make myself.  When we served up a practice run of Thanksgiving dinner for visiting family, the stuffing was all my daughter wanted to eat.  Yes, it is that good :-).


3/4's to One whole loaf of fresh baked bread (I'm using THIS recipe)
1 Stick of Butter
1 Large Onion, Diced
1/2 cup Celery, Diced
3/4 to 1 cup Stock, warmed
1 Tablespoon Ground Thyme
1 Tablespoon ground Sage
1 teaspoon ground Rosemary
1 teaspoon Salt
1/2 teaspoon Pepper
1 or 2 Eggs
1 teaspoon Baking Powder
2 Tablespoons Pan Drippings

Make croutons by cutting bread into 1/2 inch cubes and baking on lined baking sheet in preheated 200 degree oven for 2 hours.  I you already have the hot oven on while baking something else, pop the croutons in and cook for a few minutes.  Turn oven off and leave croutons in oven for a few hours.  

In a large saute pan, melt butter over medium heat. Add onions and celery. Cook vegetables until soft and translucent.  Vegetables will be just beginning to brown, about minutes. Remove from heat. Stir in seasonings. Add croutons and stir to combine (well yet gently). Add stock to bread mixture.

Scramble eggs and baking powder.  Add mixture into stuffing gently. Moisten stuffing with more borth if stuffing is dry.

Stuffing can be prepared at this point up to TWO days ahead and refrigerated.

Place stuffing into turkey, packing lightly just until cavity is full. Do not overstuff. Close with skewers or string if desired. Bake any excess in casserole at 350 degrees for 25/30 minutes (covered for moist stuffing).

Make sure stuffing is 160 degrees when turkey is done. Otherwise remove stuffing from bird, place in casserole and bake at 350 until proper temperature.

Before serving, add 2 tablespoons of pan drippings over top.
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