Let's just stick to the food for now. While I could have called my mom and asked her for a complete stuffing walk through, I know better than to replicate my moms cooking. It would never be the same. Everything tastes better when mom makes it, you know? Well, if you don't know, I feel bad for you, and you should go over my moms for Thanksgiving.
Anyway, I grabbed that little 50 Stuffings booklet out of my Food Network Magazine and went for the 'classic'. I figured that as long as I could get the technique down, it wouldn't matter too much for what I put in it down the road. As usual, I rarely follow recipes, so I just used this as a guide, not really measuring anything. And guess what? It actually came out pretty good. Now, it wasn't anywhere near my moms, but for my first try, not too shabby. I would definitely serve it to friends and family.
I read somewhere (maybe Cooks Illustrated) that it doesn't really matter what type of bread you use, as long as it's been dried or staled (and yes, there's a whole big debate on which of that is better as well). Because this was more of a trial for thanksgiving, and I didn't really want to spend a boatload on this side dish when I'll be having it again in a week, I ended up just using store brand whole wheat sandwich bread. But, my mom always uses a variety of different breads and rolls and allows them to stale on their own, and I do believe, it makes a huge difference.
So, until next time, I believe this version will hold us over.
by Kacey's Kitchen, Adapted from Food Network Magazine
- 1 large bag of whole wheat sandwich bread
- 2 bunches celery with leaves
- 1 large white/yellow onion
- 1 small pkg. white mushrooms
- 1 stick butter
- 1 tsp dried sage
- 2 tbsp dried parsley
- pinch of thyme
- 3 cups broth (veggie or chicken)
- 2 eggs
- salt and pepper
- Preheat oven to 250. Cut bread into cubes and arrange on baking sheet. Bake until dried, but not browned, about 40 minutes, tossing occasionally. Remove from oven and let cool.
- Increase oven to 350.
- Coarsely chop celery, onions, and mushrooms.
- In large skillet over medium heat, melt stick of butter. Add celery, onions, and mushrooms. Cook, stirring occasionally for about 5 minutes.
- Add sage, thyme, salt and pepper. Cook another 5 minutes or until onions and celery are tender.
- Add broth and simmer.
- Meanwhile, beat 2 eggs with parsley in a large bowl. Add all cubed bread.
- Pour the vegetable mixture in bowl and toss.
- Transfer to a large buttered baking dish and dot with butter.
- Cover and bake 30 minutes. Uncover and bake another 30 minutes, or until it is a crispy as you desire (I like mine extra crispy)!
- Eat all of it yourself and blame it on the cat.