There are two kinds of people in my family, those who like onions and those who loathe onions. So there are always two kinds of stuffing on our Thanksgiving table, a homemade stuffing with onions and a box of Stove Top stuffing without onions. Since this blog is a reflection of the way I eat and the food traditions I grew up with, there will be both kinds of stuffing posted here.
We will start with the homemade stuffing with onions. I tried several different kinds of stuffing before I settled on this one and in the process discovered a few things. I prefer bread stuffing to grain stuffing. I don’t like tarragon. This is really good stuffing.
This time of year, unseasoned, dried bread cubes are easy to find in any bakery so feel free to grab some. If you want you can make them too. Save all the bits and pieces of bread that you didn’t quite get around to eating. When you have a bunch, cut the bread into cubes and spread onto a sheet pan. Cover the cubes with a clean towel and let sit 24 – 48 hours. When dry, store in a air tight container until you are ready to make your stuffing.
½ cup diced celery
½ large onion, diced
1-2 cloves garlic, minced
¼ cup butter
1 ½ tsp dried sage
½ tsp dried rosemary
½ tsp dried thyme
½ tsp celery seed
5 cups dried bread cubes
½ cup grated parmesan cheese
4 oz pork sausage, cooked and crumbled
Lightly saute the celery,onion and garlic in the butter until tender. Stir in the sage, rosemary, thyme and celery seed. Simmer for 5 minutes. Combine the dried bread cubes, cheese and sausage in a bowl. Add the butter herb mixture and about ¾ cup water. Stir until the croutons are lightly moistened. Use to stuff a bird or place in a covered dish and bake at 350 for 20-30 minutes
Adapted From The Kitchen Witch’s Cookbook