I've been saving this recipe to share for over a year now. Stuffing is my very most favorite part of the whole entire Thanksgiving feast. It is what I save my precious stomach space for each year and what I cannot get in adequate quantities the other 364 days.But . . . there is a downside to the whole issue. Stuffing is not as popular with the heathen dogs I live with. Good news is that I get to gorge unfettered until I've eaten enough stuffing to be properly considered stuffed in my own right. The bad news is that I don't get to do it very often because of the objections I meet when it's on the table--they'll tolerate it only when there are other things like mashed potatoes on the menu. As if you can't get dumb ol' mashed potatoes anywhere.
Rotten, I know, but what are you going to do?
Well at least I can share this recipe with you. Stuffing is the most highly personal part of the whole Thanksgiving meal and here I am, opening up to share it with you. I couldn't offer any more, it's like handing over a piece of me.
5 tablespoons butter
2 large sweet onions such as vidalia or Maui onions
1 pound sliced crimini mushrooms
2 cups VERY finely chopped celery (I despise large chunks)
1/4 cup minced garlic
3 cups chicken broth
1 tablespoon sage
dash of summer savory
1 tablespoon fresh rosemary
salt and pepper to taste
10 cups dried bread cubes (I like rye or sourdough myself)
5 6-ounce jars marinated artichoke hearts, diced
1 pound browned pork sausage, crumbled
1 cup grated Parmesan cheese
Saute the onions, mushrooms, celery and garlic in the butter over a medium heat until golden brown and soft (about 20-25 minutes). Don't cook on high heat to cheat.
Add 1/2 cup broth and deglaze pan, stirring up browned bits and reducing slightly. Add the sage, savory, rosemary salt and pepper and stir another five minutes.
In a large bowl add the veggie/broth mix to the bread crumbs followed by the artichokes and Parmesan. Stir to combine and, with a gentle hand, add the broth little by little until it's the proper consistency--not too wet and clumpy, not too dry. Just enough to wet down the whole mix. At this point you can refrigerate the mix overnight if you choose (and I usually choose, it's much more convenient that way).
Use it to stuff a 15-20 pound turkey and if there is leftover stuffing, cook in a greased casserole dish separately for about 30 minutes, covered. Then when the turkey comes out and sits for 15 minutes (make sure your turkey sits for 15 minutes before carving to set the juices) take off the cover and brown it up for 15 minutes.
***
Have you entered this month's Write-Away Contest? It goes perfectly with a side of stuffing--the topic is "Grateful" and time is ticking away . . .
Sponsored by Forty Fish Eggs
29 comments:
I'm right there with you on the stuffing! It is my favorite.
My favorite too but being a southern gal it has to be cornbread stuffing and my Sausage Cornbread Stuffing is now stuff of legend here! When our ducklings were younger they hated stuffing for years - I chalk it up to a less developed palate! LOL
OMG>>> If I had the contents We would make it today!! I just read the recipe to my Husband and He loved it too>> he is the cook in the family. Thank you for adding new favors to our celebrations. This does look to be the perfect dressing...
"Let it snow, Let it snow, Let it snow"
I agree stuffing is the best part of the entire meal..ruin that and you might as well forget the whole thing!
This looks divine. Bookmarking it for sure!
Ah . . . my favorite dish at the Thanksgiving table, too!
I was looking for a good stuffing recipe..Thanks...I wouldn't have guessed parmesan cheese..Yum yum..
I love my mothers stuffing so much that she makes an extra dish of it - just for me! I only get it at Christmas since my sister is in charge of Thanksgiving. Now my mouth is watering.
1/4 CUP?? of garlic? It sounds like a fabulous recipe and I am going to try it, but would you let me know if the 1/4 cup of garlic is correct??? ijoffret@gmail.com
My kids and I like stuffing (well, I love it) but my husband doesn't. He prefers mashed potatoes. Whatever! This recipe looks great. Thanks.
MMmmmmm. I'd make it! And eat it! For my daughter, I'd make it without mushrooms.
We've discovered that stuffing works well in the crockpot - stays moist, cooks slowly.
Our other discovery: rootmash! Mashed potatoes, carrots, onions, turnip, parsnip. mainly potatoes- but delicious.
!/4 cup is correct, or you can use 12 cloves, same thing. Whenever you saute or roast garlic it mellows a lot and with nearly 1/2 an hour of sauteeing, you get it nice and golden.
stuffing is now a treat. that makes for the best part of the meal
I have to the Ireland and stuffing is a common practice there alos.
My dear you continue to amaze and inspire!
Mine comes from a box but I LOVE stuffing too!
K.
My sil makes homemade stuffing every year for Thanksgiving and it's delish. This recipe looks very good as well! Mmmm.
Growing up on Stovetop, I despised stuffing, just like your children. I have since had homemade stuffing several times and find it absolutely delish! Can't wait to try your recipe.
I agree wholeheartedly. Stuffing is the best part of the meal. I would even rank it above the pies for dessert later; though not very far. I'm sorry you're forced to live with unenlightened heathen dogs. Only one of my four sisters appreciates it properly, but since there were two of us, Mom always made a huge amount and we pretty much lived on it for the next week.
wow. looks delicious. Gonna try them for my mum in law this weekend.
Michelle, Your recipe is way more work than mine but try frying up any leftover stuffing (either as is or add enough egg to moisten so it holds together for a "pancake"). Hubby loves it fried Spam and stuffing pancakes while children like the crispy stuffing topped with an over-easy fried egg and a dollop of creamed spinach.
It just isn't Thanksgiving without my mom's stuffing--last year we were at some in-law's, and I seriously had to go home and make some the next day because it was just too sad. Delicious stuff.
Ooh, you had me until you got to the artichoke hearts, sausage, and cheese. I like each of those individually, but I'm not sure I could put them all together with the rest of the stuffing.
I do have to agree that stuffing is one of the best parts of the meal. I also like green bean casserole. Mmmm ... now I'm hungry!
stuffing is definitely my favorite part of Thanksgiving and I have been on a quest for the perfect recipe so thanks for this recipe...can't wait to try it :)
While I'm not a huge fan of stuffing, nor do we eat the pork products around here) unless husband sneaks some bacon, this does sound pretty good. I'm intrigued by the parmesan and artichokes.
Anything beats my mother in law's stuffing, who likes to add weird stuff like fruit and blue cheese. Or my grandma's who puts giblets in it, but to be fair she puts giblets in gravy and mashed potatoes too (I once had a candy bar for Thanksgiving dinner courtesy of that woman).
That looks like some good stuffing. I going to have to try it.
I tried this recipe yesterday and my husband and I both really liked it. How could you go wrong with those flavors? I'm planning to bring a batch to the big Thanksgiving dinner. Thanks for sharing!
I just took my batch of stuffing out of the oven, and it tastes amazing! It's taking all the restraint I have not to eat the entire dish before tomorrow. :-)
Post a Comment