Pass Me The Stuffing

It's Thanksgiving weekend in the 'Great White North,' otherwise known as my favourite holiday meal.
The weather is beautiful, the fall colours are are the perfect backdrop, and the menu resembles Christmas.  Winner, winner, Thanksgiving Dinner.

Even though it's the turkey that takes the longest to cook, if you're anything like me it's the sides that accompany the bird that you really want.  Sweet potato casserole, stuffing, mashed potatoes, homemade buns, this is what is called carb-loading, and it's pretty much an art form.  Good thing we eat dinner on Sunday, since Monday is when I can be found recuperating from my food coma.

I took a break from bringing my usual sweet potato casserole to dinner this year, in exchange for making my favourite stuffing.  Bread, walnuts, celery, and cranberries are just a few of the stars in this side, and of course the herb-spice trifecta of thyme, sage, and poultry seasoning.  Is there a greater smell out there?

Happy Thanksgiving!  I hope you are all surrounded by good food, good health, and good company.


Traditional Herb Stuffing


10-12 cups stale, hard bread, cut into 1-inch cubes
1/3 cup unsalted butter
12 oz white button mushrooms, chopped
5 stalks celery, coarsely chopped
6 cloves garlic, minced
2 medium yellow onions, chopped
3 large eggs, beaten
3/4 cup walnuts
3/4 cup dried cranberries
1 1/2 - 3 cups reduced sodium chicken broth
1/2 tsp salt
1 tsp pepper
2 tsp dried sage
1 1/2 tsp dried thyme
1 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped


In large skillet over medium heat, melt butter.  Add onions and celery and cook for 5 minutes.  Add in mushrooms and garlic cooking till mushrooms are barely tender about 2-3 minutes.
Place mushroom mixture in a large mixing bowl.  Add in salt, pepper and other herbs and spices.  Stir to combine.
Add in nuts, cranberries, bread.  Stir in beaten eggs and 1 cup of broth.
Add additional broth until bread reaches your desired level of moistness, adding 1/2 cup at a time.
Pour herb stuffing mixture into a large buttered casserole dish.
Cover with buttered piece of foil.  Bake in preheated 350F oven for 45 minutes or until hot throughout.
Uncover and bake 15 minutes more, until top is crisp.

Serves: 10

Note: To make ahead; assemble it in prepared baking dish.  Chill covered up to 24 hours and bring to room temperature prior to baking.


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