Thanksgiving: Stuffing

Hello everyone, can you believe Thanksgiving is almost here?! I am still in awe that it’s November! This year has flown by. Busy schedules, lots of planning, lovely family and friends gatherings…There are so many things to be thankful for this year!

I love the holidays because, not only do I get a chance to see my loved ones, it gives me an excuse to indulge in many a cravings!

I am especially giddy about stuffing! What is better than carbs, nuts, herbs, butter and more carbs!! One thing I advocate is that stuffing shouldn’t be {err} stuffed in the bird! By the time the heat inside the turkey is hot enough to cook the stuffing the turkey {especially the breast} will be dry and there are few things worse than dry turkey breast… in the kitchen at least!

Here is my moms recipe with minor tweeks! It’s a family and friends fav! In my house thanksgiving isn’t thanksgiving without this!!

Stuffing

5 c bread, cut into 1cm cubes (~1 baguette)
4 c diced celery stalks
2 c diced onion
3 tblsp butter
4-5 tblsp finely chopped dill
4-5 tblsp finely chopped parsley
2-3 tblsp finely choppedsage
1 1/2 c mix almond and pine nuts
2 c turkey broth
1 c milk
2-4 eggs
salt & pepper

Heat oven to 350°F. In a large bowl mix the diced onion and celery. Working in batches (to ensure the vegetables are cooked evenly) sautée the mixture with butter in a large pan over medium high heat. Season with salt and pepper. Return the cooked vegetables to the large bowl and add the cubed bread, if necessary divide the contents into two large bowls, make sure it is divided equally. Divide the finely chopped herbs and 1 cup of nuts equally among the two large bowls containing the stuffing.

Taste and rectify the seasoning. In a small bowl thoroughly mix the turkey broth, milk, and eggs. Pour half of this over each large bowl of stuffing and mix well {with a spatula or your hands}. The stuffing should feel moist but not over soggy or soupy, if it’s too dry then add more liquid {I like using a mixture of turkey broth and milk}.

Butter two medium sized pyrex pans and add the stuffing to each. Sprinkle the rest of the nuts on top of each pyrex. Place the stuffing in the oven and cook for 20-30 min or until the top is slightly golden.

Hope you enjoy this recipe! Wishing you all a very happy Thanksgiving!!

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2 Comments Add yours

  1. Ana says:

    Delicious! One of my favourite Thanksgiving (side) dishes :)

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