Most of us have memories of childhood Thanksgivings, memories of meals that included stuffing moist or dry, soft or firm, textured or smooth. Perhaps you would like to try a stuffing that is different from the traditional bread cubes, celery, onion, seasonings, etc. This year, how about making a stuffing you haven’t made before. I have recipes today that you might like to try. Thanksgiving is just a week away... plan ahead.
The most important rule about cooking the turkey and stuffing is don’t stuff the turkey until it’s just about ready to go into the oven. I make my stuffing the night before, refrigerate it in a large bowl, covered and it’s ready to stuff the bird at the appropriate time. If you’re not sure how much bread to buy for 8 cups of cubes in the recipe, it takes a one-pound load. Stuffing croutons are available in the grocery store if you choose not to make them yourself.
WILD RICE STUFFING 4 c. cooked wild rice (1-1/2 c. uncooked) 4 c. coarse dry bread crumbs 1 medium onion, diced (about 3/4 c.) 2 c. sliced fresh mushrooms 3 ribs celery, sliced 1/4 inch thick 1/4 c. butter (1/2 stick) 1 t. leaf oregano 1/2 t. dried sage leaves 1/4 t. each salt and pepper 1 c. chicken broth In a large bowl, combine rice and crumbs.
In a small fry pan, saute the onions, mushrooms and celery in the butter for three minutes; stir into rice mixture. Combine remaining ingredients and stir into rice mixture. The stuffing is ready for the bird. Makes enough stuffing for a 10 pound turkey or 10-12 servings.
APPLE PECAN STUFFING 1/4 c. butter 1 c. each, diced onion and celery 2 cans (10 oz. each) chicken broth 1-16 oz. pkg. herb seasoned stuffing 2 c. unpeeled, diced apples 1 c. coarsely chopped pecans
In a saucepan, saute onions and celery until tender, stirring occasionally. Add broth; heat to boiling. Remove from heat. With a spatula or large spoon, gently stir in rest of ingredients. Makes enough stuffing to stuff a 14-16 pound turkey. This stuffing can be baked in a 2-1/2 quart baking dish or for stuffing a turkey. Spoon dressing into a greased baking dish; cover and bake at 375 degrees for 35 minutes or until hot. Makes seven cups or 12-14 servings.
MARION’S TURKEY STUFFING 6 T. butter or margarine 1 c. diced onion 2-1/4 lbs lean ground beef 2-1/2 c. fine dry bread crumbs 2 small eggs, beaten 1-1/3 c. water 1-1/4 t. nutmeg 1 t. salt 1/8 t. pepper
This stuffing recipe is one that Bud’s mom always made. It’s like a rich meatball recipe. In a skillet, saute onions in butter for five minutes or until transparent; set aside. In a large bowl, combine the rest of the ingredients, mixing well. Add sauteed onions to meat mixture, mixing well. Makes stuffing for a 10 pound turkey.
Thought for the Day: May your Thanksgiving Day celebration be a day of thankfulness and gratefulness for all the blessing we receive, not just on this day, but every day.