Saturday, November 19, 2011

my go-to stuffing recipe each year

I have made stuffing from scratch in the past, but doctoring up store-bought stuffing results is just as good an end product (without counter tops covered in stale bread...).

My Favorite Stuffing Additions
(can be made up to 4 days in advance and stored in the fridge)

your favorite store-bought stuffing*
*veggie broth (I like Rapunzel brand bouillon cubes, amt depends upon the stuffing)
*butter (optional, depending upon the stuffing you're using)
celery, chopped
onion, chopped
leeks, chopped (optional, you can always just go with onions)
apples, chopped
fresh sage, chopped
steamed chestnuts, broken into pieces (found in a jar or box, depending upon your store)

We like a lot of stuffing, so I use my big soup pot and saute the chopped celery, onions, leeks and apples in a bit of olive oil, until the onions are translucent. At that point, I stir in the chopped sage and chestnuts (which I let my kids break up with their hands, if they're in the kitchen). Then, I simply dd the packages of store bought stuffing mix and broth (and butter, if your stuffing calls for it too) and stir it all together.

I make the stuffing at least one day in advance, to let the flavors meld...but you could make it up to 4 days in advance. Just store it in the fridge and reheat it Thanksgiving day (any temp 350-400), for about 30-40 minutes or until warmed through, loosely covered with foil if you like it moist...or uncovered halfway through the reheating if you like a crispy top to it.

1 comment:

  1. Thanks for the tips. I'm gonna use most of what you suggested. Wishing me luck.

    Have a wonderful Holiday Season, with happiness and prosperity throughout the coming year


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