Thursday, November 13, 2008
Thanksgiving...Help!!!!!!
I am hosting Thanksgiving this year and I am nervous. The turkey, I can so do, but it is the stuffing that is killing me. We all know my personality and that I am a tad obssessive and have a little issue with perfection and I need to know how to make stuffing from scratch. I personally do NOT like stuffing, it is soggy and gross, but my sister-in-law would like some and I am here to please. Please help me by sending me all of your stuffing secrets! I am totally lame and am buying a pumpkin pie from Costco along with my traditional pumpkin cheesecake that I cannot live without! It is possibly the most delicious thing that I have ever tasted in my whole life, besides a good cheeseburger, but I digress. If you have ever made stuffing or if your Mom has a great recipe, please send it to me pronto! Thanks!
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5 comments:
Berta!
There have been many-a-time that I've thought about you guys and wondered how you are doing, and here you are! Nick and I are having a fabulous time out here, but there are times when we really miss Az.
You're girls look as beautiful as ever, and they make fantastic super heroes!
I wish I had stuffing tips or recepies, but alas, I do not. :(
Miss you! Have a great day Berta!
My best stuffing secret: Buy it from Marie Callendars. Sorry, I'm sure that's not the advice you were wanting, but it is DELICIOUS and way easier than making something from scratch.
Do you have the ward cookbook? Lyric Payne has the yummiest corn bread stiffing ever. If you don't have the book, let me know.
B - here is a stuffing recipe by Martha Stewart that is easy and delish:
Ingredients
Serves 8(add more ingredients to increase serving size)
6 tablespoons butter, plus more at room temperature for pan and aluminum foil
2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
2 medium onions, chopped (2 cups)
2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
Coarse salt and ground pepper
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/4 cup coarsely chopped fresh sage
1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
3 large eggs, lightly beaten
Directions
Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more. Broiling for the last few minutes can also add crunch to the top of your stuffing and eliminate any sogginess.
B - I forgot to mention that you can also check out epicurious.com.
There is a Santa Fe Turkey Stuffing recipe that looks easy and good!! Love you ~
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