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Thanksgiving Stuffing

The stuffing is my favorite part of the Thanksgiving dinner. Most people agree! I’ve made many variations of stuffing with ground beef, diced giblets, dried fruit…. The recipe here is our family favorite! It’s a classic stuffing with dried bread cubes, sautéed vegetables, herbs and turkey broth.

   
   
I’ve been following Martha Stewart since she began her empire. This stuffing is based on her recipe.

At least a day before prepare a cornbread recipe in an 8×8 inch baking pan. I use a Martha recipe. The recipe on the yellow cornmeal container is also good 

I use a local bread called Spatz white bread. A sourdough also is good. It needs to be dried out on a rack at least a day before.

I also make my own turkey  stock. At least 2 days before, follow my recipe for Chicken Soup with Vegetables. Make the stock only and roast 2 turkey wings and 2 drumsticks.

Also a day ahead I like to sauté the vegetables and herbs together. 

In a large saucepan melt 4 tablespoons butter. Sauté the following:

2 medium yellow onions, chopped

4 carrots, diced

4 stalks celery, diced

1 fennel bulb, chopped

2 large cloves garlic, minced

When softened add these herbs:

2 teaspoons each dried sage, thyme and marjoram

2 tablespoons each fresh rosemary and parsley

1 teaspoon salt

1/2 teaspoon black pepper

Sauté another 5 minutes. Cool and refrigerate overnight.

On serving day put the stuffing together.

  
In a large mixing bowl combine the dried cornbread and white bread that has been sliced into cubes.

Mix in the vegetables.

Optional is to add 1 cup dried Michigan cherries. I usually don’t.

Lastly, take 4 cups turkey stock that has been heated and mix into stuffing. 

  
Pour into a buttered 9×13 baking dish. Cover with foil.

Bake at 350 degrees 20 minutes. Uncover and bake another 10 minutes. It only needs to be heated through and slightly crisped up. Over baking will dry it out. 🦃

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