I started last night with the prep for my famous stuffing. The recipe for those interested:
Need:
- 1 bag plan breadcrumbs (do NOT get anything with flavorings, spices, etc. – buy them from your local bakery – I get mine from Freihofer’s)
- 1 1/2 Tb sage
- 1 3/4 cup golden raisins (or other dried fruits – this year I used a mixture of golden raisins, dried cherries, and dried cranberries)
- 5 crisp stalks celery
- 1 large onion – sweet onion preferred
- 1 package regular pork sausage (Jimmy Dean works fine, don’t get the hot or sausage with other flavors)
- 1 1/2 quarts chicken broth
- 1 stick butter (1/4 lb)
Procedure (one day prior):
Empty the breadcrumbs into a LARGE bowl – and I mean big, you’ll need it.
Bring the chicken broth to a boil and reduce heat to low. Leave it on while you prepare the rest.
Chop up the raw sausage as much as possible and fry. As the sausage fries continue to chop at it with a non-metal spatula. By the end you should have a finely crumbled, nicely browned bunch of sausage. Throw it on top of the breadcrumbs and mix.
Return your frying pan to the heat and melt the butter. Finely chop the celery and onions and mix together. Fry them in the butter until they are translucent. Once cooked, throw them on top of the bread crumbs and sausage and mix.
Thrown in the sage and the dried fruit.
Blend everything together.
Pour the broth over the mixture. Pour slowly and cover the mixture. Stop and stir everything together every so often.
Refrigerate overnight to let the flavors blend.
Bake apart from the turkey in a casserole (400 degrees for about 1/2 hour, till hot through).
Experiment with your own spices and other such things. Good luck.
Our family began arriving at about noon. Everyone pitched in with the prep and the clean-up (for which I am very grateful) and we ate at 2:15.
Today’s menu consisted of turkey, white and sweet mashed potatoes, rutabaga, corn, rolls, apple sauce, zucchini bread, jambalaya (with andouille sausage and shrimp), the stuffing noted above, gravy, cranberries (jellied and whole).
I served a Valpolicella Classico Superiore – Danese before dinner and a Moscato d’Asti – Saracco with dinner.
All-in-all a successful repast.