Friday, November 16, 2007

Thanksgiving Stuffing

I find that stuffing/dressing is really a debatable food item.

This is my method

12 oz bag of Pepperidge Farm corn bread stuffing mix plus any leftover cornbread or dolls I might have saved the last month in the freezer
1 diced onion
1 cup diced celery use the leaves too

1 stick butter

1/2 tsp. sage I use fresh sage

1 granny smith apple

1/2 cup chopped walnuts

handful of golden raisins
(optional none if sister is a guest at the table)
2 eggs, beaten
If you have giblets from the turkey cook those prior and chop finely

1 1/2 - 2 cups liquid I use vegetable or chicken stock. Could use water and apple juice. If using stock make sure it is reduced sodium.

Melt butter over medium heat add onions and celery, cook till transparent. Add apple, sage and chopped walnuts and saute to meld the flavors of each just for a couple a minutes. Let this mixture cool some because if you add it to the stuffing mixture you will scramble the two eggs you have in the bread crumbs. Stir in the liquid till desired consistency. Salt and pper to desired taste.
Put all of the above in a casserole dish, cover and bake 350 degrees for about 30 minutes, remove cover and bake for another 10 - 15 minutes more for top to crisp some.

Happy Thanksgiving


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