Last Saturday Jan Irving called to ask if I could teach a class on Thanksgiving planning and safety tips and to share my favorite homemade stuffing recipe for the Gardening Gems Club on Monday evening. It was short notice but I agreed. Last night was the night, I did a little demonstration using this first recipe and shared a few tips shared at the bottom of this post and and answered questions. I included 2 stuffing recipes using the stove top, the oven or the instant pot. On this day oven space is usually in demand. So you have options....
Homemade Stove Top Stuffing
6 to 8 c. bread, cut into ½ pieces (white, whole wheat or cornbread or
combination of) **toast in oven
14.5 oz. chicken or vegetable broth, or more if you like softer
stuffing
6 to 8 T. butter
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic, finely minced or 3/4 t. garlic powder
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
¼ t. each dried sage & rosemary & thyme
** Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly
smaller) cubes and bake on a cookie sheet for 10-12 minutes until lightly
toasted. Cool and store in a bag until
ready to use. ** (this can be done days
in advance)
Heat the broth until very warm and set aside (Microwave 1:33).
In a large 5-quart pot, melt the butter over medium heat. Add the
onions, celery and garlic. Cook,
stirring often, for 7-8 minutes until the celery is tender and the onions are
translucent.
Stir in the seasonings and cook for another minute or so.
Add the bread cubes and stir everything well so the bread is coated
with the butter/vegetable mixture.
Gradually add the heated broth and stir to evenly moisten the bread.
Cover the pot, remove it from the heat, and let the stuffing sit for 10
minutes or so before serving.
NOTES: If you bake/toast the
bread in the oven it can absorb the broth without falling apart, if you like a
softer stuffing you can skip that step.
Grandma’s Stuffing
½ c. butter, divided
1 c. celery, diced
1 c. onion diced
2 large apples, unpeeled and diced
6 c. Pepperidge Farm Herb Seasoned Stuffing or * Dry your own bread and add sage and thyme and rosemary
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
2 to 4 c. chicken stock (2 c. for instant pot or 4 c. for baking in oven or by how soft you like it)
Melt 6 T. butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning, bouillon, parsley and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake at 375 for 30-40 minutes, or until golden brown and crispy at the edges.
Notes:
· If you make this in advance just refrigerate until ready to bake.
· *to dry your own bread
Cut into ½ inch cubes and bake at 350 on a cookie sheet for 10 – 12 minutes. Cool and store in bag until ready to use. Since this bread isn’t seasoned add ¼ t. sage, ¼ t. rosemary and ¼ t. dried thyme with the poultry seasoning listed above.
· You can make this in the instant pot too.
Mix all ingredients together in large bowl and then put in 2 stacking pans and cover with foil. Place 1 c. water in bottom of instant pot. Place the stacking pans a trivet and place in the instant pot. Seal the lid. Cook for 15 minutes on high. Quick release. For a soft stuffing leave as is or broil for a minute or 2 to crisp the top, while watching carefully.
Karla’s Turkey Safety tips to Remember….
1 pound per person
Thaw your turkey in the refrigerator, allow 24 hours for every 5 pounds
Do not wash your turkey
Don’t stuff your turkey
Best oven cooking temp for turkey is 325
Oven Bags are great, cooks faster and less mess and moister meat
Use a thermometer & cook to 165 degrees
Karla’s Thanksgiving Hosting Tips:
Copy a blank calendar and create a plan…..spread it out so it is not overwhelming….Make lists Menu - Guests List - Shopping Lists - Things to do Lists etc. Keep your lists!!! I have a binder with sheet protectors! They will be handy next year!!
2 weeks before - Make assignments and confirm guest list.
Buy the shelf stable items at the beginning of the month. Buy the fresh items 3 or 4 days before. That way the stores aren’t so busy and supplies aren’t depleated
Paper plates are GREAT..…buy them and your napkins early!! The week before they will be sold out!! But use real silverware!! Glasses either washable or disposable.
Monday = final shopping
Tuesday = Make rolls & cheeseball
Wednesday = Make desserts & set the Table!!
Thursday - Day of….Prep Turkey and determine when it needs to go in the oven. Get frozen items out of freezer. Prepare Salads, sides, appetizers and drinks.
Do dishes along the way. Run the dishwasher before guests arrive and empty it!!! That way all the dinner dishes can go right in and clean-up is a breeze. Don’t forget to make yourself presentable before time for guests to arrive.
Leftovers – package in meal sized portions. Have disposable containers to send home with others.
Wrap the turkey carcass in Foil/Saran and refrigerate or freeze it to boil later. You will be surprised how much meat you will get off of it and the broth is the best ever!! You can freeze it for later. I make turkey noodles over mashed potatoes or enchiladas with the turkey…
Relax and enjoy the day!!! If something goes wrong or doesn’t turn out – laugh it off, chances are no one is going to remember that part…..but they do remember how you made them feel. Happy Thanksgiving!!
