Dawn Brocco's Life & Design Blog

Tarasine asked for my stuffing recipe, so here it is:

Traditional Sage Stuffing - with my adjustments - makes about 10 cups

35-40 slices bread, cubed ( I just tear up the bread after I toast it.)
1 c (2 sticks butter) OR 1 c canola oil (oil works just fine)
3 med. onions, chopped
3 c chopped celery
1 tsp salt
1/2 tsp pepper
3 TBL leaf sage, crumbled (I used crumbled jarred Dalmation sage this year and last, and it was fine.)
2 eggs
1.5 - 2 c chicken stock
1/2 c chopped parsley - or a couple TBL dry parsley (I never have fresh on hand.)

a VERY large bowl for mixing it all up!

They say to dry the bread overnight in a slow oven (250 degree), but I prefer to toast it all the day I'm making it, then tear it up into pieces.

Saute the veggies in the butter or oil til softened. Add it to the bread with the salt, pepper and sage. IF you're using chicken stock from cubes, as I do, don't add salt - the salt in the cubes is enough. I use 3 cubes to 2 c water..

Beat the eggs, add it to the bread and mix. (I find it easier to beat the eggs then mix the eggs with the cooled chicken broth, to get better blending of the eggs throughout all that bread.)

If need more liquid to get a moist mixture, add more stock or water.

Now they say to stuff the bird with it and place the remaining into a buttered casserole dish and bake covered or uncovered with the turkey during the last 1/2 hour of its baking. I prefer to put it all into a large roasting pan - not in the bird - and bake it covered for 1 hour or a bit more at 325 - 350 degrees. I leave it loose in the pan, don't smoosh it down, so the center gets cooked enough.

Photos later hopefully of the hat bands I've knit. And maybe my new hair will be in today's mail?! Hats are OK in the house, but I'd prefer hair when going out!