Thanksgiving is upon us! Do you have a traditional turkey, mashed potatoes, stuffing and cranberry sauce meal or do you get a little crazy and step out of the box when it comes to Thanksgiving dinner?
For the most part, I stick with the traditional menu and may have fun with dessert, a side dish or even starters. I seriously eat turkey once a year. I’m not sure why. I don’t hate turkey but then again, I don’t crave it either. It just seems like one of those things that is way too involved to do more than once a year.
The one thing I refuse to miss on Thanksgiving is my grandmother’s chestnut stuffing recipe. Hands down, it’s my all time favorite. So, in the spirit of the holiday season, I’ll share this recipe with you and some other Thanksgiving Day recipes that are favorites from the KRID team. Maybe you’ll like what you see and sneak it on your menu one year!
- Breadcrumbs (one large loaf, 2 depending on how much you’re making) I make my own by cubing white sliced bread and toasting it. I drizzle olive oil, salt/pepper and sprinkle sage before toasting
- Head of celery – when I make a large amount, I use entire head. Chop it up including the top leaves
- One medium or large onion chopped
- 2 sticks butter
- Chicken bouillon- 1 cube, I usually use Knorrs
- 2 Cups chicken stock
- 1-2 eggs
- Chestnuts (as many as you like…I use one package typically) you can buy already shelled and cooked.
- Dried sage
Sautée onions, celery, and chicken bouillon in one stick of butter and I usually put a tablespoon of olive oil in for good measure. Once it softens and onions are translucent add the chopped-up chestnuts and as much sage as you desire. I use it generously as we like sage. I would say a teaspoon to start. You can lightly salt and pepper if you choose or save for the breadcrumb step. You can also make this ahead of time which I usually do then warm on the stove before I prep to go into the turkey.
Thanksgiving morning, warm up celery/onions/chestnuts and add to the breadcrumbs. Slowly pour in the chicken stock and add an egg. You may or may not use all of the stock, but you have to gage based on the amount of breadcrumbs you have. The key is to make the breading as moist as possible. I usually mix with my hands, gloves of course. You can add more sage if needed as well as more melted butter. As with all good food, butter makes it better!
I stuff as much as I can in the turkey and left-over mixture goes in a casserole. Depending on if you have two onions cook the excess stuffing in the oven while the turkey is cooking, after it comes out or before it goes in.
- 2 Cups flour
- 1 Cup Sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 Cups fresh cranberries (cut in 1/4’s! very important!)
- Juice & grated rind of 1 orange
- 2 Tablespoons melted butter
- 1 egg well beaten
- 1/2 Cup chopped walnuts
Sift flour, sugar, baking powder, baking soda and salt. Combine orange juice, grated rind and melted butter to make 3/4 cup. Stir in beaten egg then pour liquid mixture into dry ingredients. Mix just enough to dampen. fold in cranberries and nuts.
Pour into a greased 9x5x3 pan. Tip: With the back of spatula or wooden spoon make the sides and corners slightly higher than the center to prevent the middle from being under cooked.
Bake at 350 F. for 50 – 60 minutes, remove and cool.
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Enjoy these recipes and have a very Happy Thanksgiving from all of us at KRID!