| Super Sagey Thanksgiving Stuffing |
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| Richard and I love to cook, especially together. The night before Thanksgiving is my favorite! We turn up the oldies on the stereo and dance around the kitchen. I swear the guy that wrote the cooking scene in The Big Chill has been looking through our windows.Used to embarress the kids to death. We get all the other things we're supposed to bring to Mom's done first. Then, when the kitchen is at it's messiest and we're at our goofiest, we start on the tukey. If my best friend F.F. is in town, she usually comes over and sit's in the corner saying, "More sage!" Her father used to do the same thing, when we were growing up across the street from each other. As a result, over the years, our stuffing has gotten spicier and spicier. If you're one of the select few who love sage stuffing, I give this recipe to you freely. My one hint is to grow your own sage. It makes all the difference in the world! |
| Super Sagey Thankgiving Stuffing (for a 22 to 27 # bird) 3 bags herb-flavored cubed stuffing mix (we use Pepperidge Farm) 4-6 stalks celery, diced 4-6 onions, diced 3 sticks butter Salt - Pepper 1/2 cup fresh rubbed sage 1/4 cup poutry seasoning 3 cups giblet stock (simmer giblets 4-6 hours in water prior to starting) 1/2 # Bacon slices Rinse turkey, inside and out. Pat dry. Rub inside of turkey with salt. Cook celery and onion in butter, just till tender and onions turn transparent. Pour bags of bread crumbs in extra-large bowl. Add celery-onion mix. Toss, add in sage, poultry seasoning 1 large handful salt, 1 small handful pepper (my hands, not Richards) and the stock. Toss till cubes start to dissolve around the edges. Loosely stuff both cavities. Excess stuffing can be wrapped in foil and served later with turkey sandwiches. Tuck wings behind and underneath. Fastern skin flaps. Rub entire turkey with butter or bruch with olive oil. Lay bacon slices on all horizontal surfaces of the turkey (remove when foil is turned back for browning the last 20 minutes of cooking). Wrap in foil, leaving a little 'head room'. Cook at 350 degrees, 20 minutes per bird pound. Let set about 15 - 20 minutes after removing from oven before carving. (Good time to bake the rolls.) |
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