My Famous Stuffing

Tomorrow is Thanksgiving, which for me means getting dressed, watching the Macy's day parade, and eating lots of yummy food with my family. Despite the controversy surrounding this holiday I still can't help but get excited. I hold no illusions that Thanksgiving is representative of a culturally diverse meal shared in the first November of a young America. I'm well aware of the blood that stains our history. However, seeing as all of that took place many years before I was born and banging my head on a rock now will not erase time I choose to enjoy the holiday for what I feel it represents in the modern world, togetherness, family, thankfulness, and the wonders of seasonal vegetables, turkey, and assorted side-dishes.

This year we're going to my parent's for the feast, but don't think that means I would give up cooking. I'm bringing a pumpkin pie and my famous homemade stuffing, although when it's not in the bird I believe it's called dressing. My husband could live off of the stuff. I made it for the first time for my husband when we first met (long story) and he's been in love with it and me ever since. This year I decided to photo log the stuffing making process and share it with everyone.

 

My stuffing started on Tuesday with bread (I know, big surprise) It really doesn't matter what bread you use, so use what you like. I've used a different type of bread literally every time I've made this stuffing. This year we chose 2 packages of King's Hawaiian Savory Butter Rolls.

 

First I cube the bread then I spread it out on a cookie sheet and season it with pepper, onion powder, garlic powder, and parsley. After it's been seasoned I bake it in a 300 degree oven until some of the pieces are brown. Some, not all. After it's baked I let it cool completely and I bag it up for the next day.

 

The day after I've prepared the bread I put the stuffing together. I dice 2 stalks of celery, 1 large carrot, 1 yellow onion, about 5 large button mushrooms, and mince 2-3 cloves of garlic. This delicious mixture gets seasoned with salt, pepper, and herbs de provence (my all time favorite herb blend) and sauteed in a TBSP of butter.. delicious golden butter.

 

After the veggies are sauteed until tender and set aside I brown up a pound of Jimmy Dean Sage Sausage. Nothing else will do, I use the same brand and type of sausage every year, I feel remiss that I didn't take a picture of the package. I love it that much and yes I'm aware it is a sickness.

 

After the sausage is browned and I've finished my mantra reminding myself not to nibble on it  I break out the dried bread cubes from the day before and into the giant mixing bowl they go.

 

Then in goes the veggies, sausage, and a 32 ounce box of chicken broth. The amount of chicken broth used is really up to whoever is making the stuffing but if you're making this keep in mind that if it's too moist it turns to mush and if it's too dry it won't hold together properly.

 

After it's all well mixed I tip it into a greased baking dish (the crayon on the table is of course optional). This is for tomorrow so I covered it with tinfoil and put it in the fridge. Tomorrow it'll be put in a 350 degree oven until the edges are nice and toasty and the middle isn't soggy anymore.

 

I hope you enjoyed the journey of my stuffing and to all who celebrate, Happy Thanksgiving.

 

 



Seafood Stuffing.. Sort Of

I don't know about you but I love seafood. I mean L-O-V-E. Especially lobster, steamed to perfection and dipped in garlic butter...mmmm... okay I'm gonna stop now before I need a moment alone. Anyway, one day I got it in my head that I was going to make stuffed lobster tails.... for a random weeknight dinner.... when I had never made it before.... because that's just how I roll. Like most people in the digital era I hopped on line for a good recipe. Every single recipe I found for stuffing seafood had crab, or shrimp, or a combination of crab and shrimp. I was already having lobster tail, I didn't want to stuff it full of more shellfish.. it would have been like a Turducken of the sea. So off went the computer and off I went to the kitchen to come up with one of my own with stuff I already had. Oh My Goddess! It was freaking amazing, and has stuck with me ever since, and here it is for you to try on your own.

Ingredients:

• 6 Tbsp Butter
• 1/8 Tsp paprika
• 1/2 a large Onion, minced
• 2 Cloves Garlic, minced
• 2 Tbsp Sherry
• 2 Carrots, minced
• 4 large Mushrooms, minced
• 1 stock Celery, minced
• Juice of 1 Lemon
• 1/2 Cup Bread crumbs
• 1/4 Cup Parmesan

Directions:

1. Combine vegetables, butter, and paprika. Cook over medium heat until veggies are tender.
2. Add bread crumbs, Parmesan, sherry, and lemon juice and mix thoroughly.
3. Remove from heat add salt and pepper to taste.
4. Use to stuff seafood, chicken, or pork.

Homemade Sloppy Joes

These are my husbands absolute favorite. I think he'd be happy if I made them every day of the week. I found the recipe in a magazine 5 years ago and I've tweaked it to meet my needs. These are so much better than the awful canned sauce you mix with ground beef and only take a little bit more effort. This meal is the best thing to make on a rainy summer day (you know those late summer storms Lugh is so famous for) when you want the flavor of summer but your stuck inside.

Ingredients:

• 1 lb Ground Beef
• 1/2 Large Onion
• 2/3 Cup Ketchup
• 1/4 Cup Water
• 1/2 Tbsp Brown Sugar
• 1/2 Tbsp White Vinegar
• 1/4 Tsp Salt
• 1/4 Tsp Ground Mustard
• 1/4 Tsp Chili Powder
• 1/8 Tsp Ground Allspice

Directions:

1. Saute ground beef and onion until beef is browned and onion is translucent. Drain excess fat.
2. Add ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice.
3. Bring to a boil, reduce heat and simmer until thickened.
4. Serve on hamburger buns and enjoy!

This recipe actually makes quite a lot of Sloppy Joe filling so you can easily feed four and have enough for sandwiches the next day.