- Food and Cooking
Carb Diva's Thanksgiving Day Stuffing
There are three topics that should never be discussed at the dinner table--religion, politics, and stuffing.
Stuffing--even the name elicits passion. Is it stuffing or dressing?
And do you choose white, wheat, mixed, or corn bread? Sausage and apples? Wild rice? Oysters?
Here is a modified version of the stuffing my mom always made for Thanksgiving. Why modified? I omitted one "key" ingredient. At the end of this hub is an explanation.
- One 1-pound loaf firm white bread, (French, Italian, etc.)
- 1 stick (8 tablespoons) unsalted butter
- 2 cups onion, chopped
- 1 cup celery, finely chopped
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme leaves
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. grated nutmeg
- 1 cup chicken or vegetable broth
- 1 large egg, beaten
- Cut the bread into 1/2-inch cubes. Allow to air dry 48 hours or place in a single layer in a rimmed baking sheet. Place in a 250 degree preheated oven. Turn off the heat and leave for one hour in the oven to dry.
- Heat butter in a large skillet over medium heat; add onions and celery and cook, stirring frequently, until tender, about 5 minutes.
- Remove from heat. Stir in sage, thyme, salt, pepper, and nutmeg. Stir in the bread cubes and toss until well combined. Combine broth and egg in a small mixing bowl. Add the broth/egg mixture a little at a time to the bread mixture until the stuffing is lightly moist.
- Turn into a large buttered baking dish. Bake at 350 degrees about 45 minutes, until top is lightly browned.
Why this recipe is not like my mama's stuffing
Let me share a story with you.
When I was very young, Thanksgiving dinner was at my mom and dad's home. It was always the same—a turkey, mashed potatoes and gravy, cranberry sauce, peas, mom's homemade biscuits, and stuffing with raisins. The funny thing is that no one cared for the raisins. Looking up and down the table, at each plate you would see a little pile of raisins picked out of the stuffing. Except for my dad's plate. I asked him once, "Daddy, do you really like the raisins in your stuffing?" "No", he replied, "but I love your Mommy."
As you sit down at your Thanksgiving table, whether in your home or that of a friend or relative, or in a restaurant, give thanks for those who are joining you in the feast. And tell them that you are thankful for them. You never know how many Thanksgivings you will have together.
© 2013 Linda Lum