Thanksgiving 2015

What a nice Thanksgiving this year!  I was quite calm in my kitchen.  I spent from 8am to 9pm in my favorite spot.  Starting from breakfast at the beginning of the day to Thanksgiving food festivities to clean up, all went smoothly.

This year I bought a Heritage turkey at Ski’s Meat Market.  Along with the turkey we had stuffing, mashed potatoes (Eric brought), sweet potato casserole (Paige brought), baked onion casserole, lasagna, Russian potato salad, ham, rustic dinner rolls, cranberry orange Bundt cake and apple crisp.

We had great conversation along with a delicious meal. Plenty of leftovers to share.  That is the best part of a meal, the leftovers to go home with.  Here is my stuffing recipe for this year;

Checkered Stuffing (or Dressing, whichever works for you)

november 009

10 cups day old bread (rye, pumpernickel, white and wheat, thus checkered), diced into 1 inch pieces (about 1 pound)
1/2 pound cooked Italian sausage (I used sweet)
3/4 cup butter (1 1/2 sticks or 12 ounces)
1 large onion, chopped
4 medium sized celery, chopped 1/4 inch slices
1/4 cup parsley, chopped
2 Tablespoons fresh sage, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 1/2 cups turkey stock (or you could use chicken broth)
2 eggs

Directions

  1. Toast cubed bread in 325 degree oven for 10-15 minutes. (I did this a couple of days before Thanksgiving. I put in ziploc bag until I was ready to use.)
  2. Preheat oven 350 degrees
  3. Melt 3/4 cup butter in large skillet, add onions and celery.  Saute until soft, 8-10 minutes.
  4. While celery and onions are sauteing put together the stuffing. In a large bowl add the toasted bread cubes with herbs, sausage, salt and pepper.
  5. Add butter, onions and celery to large bowl along with 1 1/4 cups broth.  Toss gently.
  6. Whisk 1/14 cups of broth and 2 eggs in a small bowl.  Add to bread mixture; fold gently until thoroughly combined.
  7. Transfer to prepared dish, cover with foil and bake 30 minutes. Uncover and bake 15-30 minutes.  Until top is browned and crisp.

Kent likes his stuffing cooked in the bird.  I lightly stuffed the cavity of the turkey.  (Don’t worry, it was cooked thoroughly.)

This stuffing was a hit. We will be adding this to our Thanksgiving dinners and even diners throughout the year.  Now I have 2 dishes I will be making each Thanksgiving; Checkered Stuffing and Cranberry Orange Bundt Cake.

 

One thought on “Thanksgiving 2015

  1. This is practically my recipe, ingredient for ingredient.
    My changes are: sage flavored sausage, addition of minced garlic and exchange marjoram for rosemary, but everything else is virtually. the same.
    We love it with pork loin or creamy baked chicken.
    Great minds………. ♡

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