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--- mom_s_thanksgiving_stuffing [2009/11/27 16:11] – tkbletsc
+++ mom_s_thanksgiving_stuffing [2011/11/24 10:59] – tkbletsc
@@ Line 2: / Line 2: @@
 ===== Ingredients =====
+{{ :stuffing.jpg?direct&150|}}
-  * Pepperidge Farm //Cubed// Herb Stuffing
+Note: Some ingredient amounts depend on the amount of stuffing being made, and are dictated by the table on the back of the stuffing package, replicated below.  These directions supersede the stuffing package directions.
+  * [[http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=11832|Pepperidge Farm Cubed Herb Stuffing]] (red package)
   * Johnsonville ground Italian sausage, hot (caseless)
-  * One onion, chopped
+  * One onion, chopped (optional)
-  * A few stalks of celery, roughly chopped
+  * ~5 stalks of celery, roughly chopped (1/4 to 1 cup, depending on serving size)
-  * Mushrooms, roughly chopped
+  * Mushrooms, roughly chopped (1/4 to 1 cup, depending on serving size -- most of one container should be good)
-  * 1-2 cups chicken broth (use the amount indicated on the stuffing bag for your serving size)
+  * Chicken broth (3/4 to 2 cups, depending on serving size)
-  * Almonds
+  * Almonds (1 to 1.5 cups, just eyeball it)
+  * Butter (1/2 stick plus 1/4 to 5/8 stick, depending on serving size)
-===== Do it =====
+==== Serving size table ====
-Put almonds in a pan with nothing else and heat, watching closely and stirring periodically.  Careful not to burn them -- they will become murderously bitter.  When done, roughly chop or food-process them.
+This is from the package as of November 2011:
-Put stuffing into a large mixing bowl.
+^ Poultry weight ^ 6-8 lb. ^ 10-12 lb. ^ 16-20 lb. ^
+| Butter*         | 2 tbsp  | 4 tbsp    | 5 tbsp    |
+| Celery          | 1/4 cup | 1/2 cup   | 1 cup     |
+| Onion (?)       | 1/4 cup | 1/2 cup   | 1 cup     |
+| Chicken broth   | 3/4 cup | 1-1/3 cup | 2 cup     |
+| Stuffing cubes  | 3 cup   | 4 cup     | 12 oz pkg |
-Saute onion, celery, and mushrooms in butter.
+* Not including saute butter, 1/2 stick
-Concurrently, brown the sausage well.
+Since we're not stuffing the bird, you can make the whole package regardless.  MORE STUFFING = BETTER THAN
-Add veggies and sausage to stuffing bowl when they're done.
+===== Procedure =====
+//Note: everything short of baking can be done ahead of time in the morning so you just have to chuck the pan in when the turkey comes out.//
-Add softened butter and broth a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully.
+(Optional) Roast almonds: Put almonds in a pan with nothing else and heat, watching closely and stirring periodically.  Careful not to burn them -- they will become murderously bitter.  When done, roughly chop or food-process them. (Raw almonds work too.)
-Add a lot of sage and poultry seasoning and some black pepper.
+Put stuffing into a large mixing bowl.
-Pour into a greased casserole dish and bake at 350 degrees for 35 minutes.  This should be done the moment the turkey comes out to time things right.
-===== Notes =====
-You will need about 2-3 sticks of butter. I use salted butter.
+Do the following three things **concurrently**:
-While you are sauteing the vegs in about 1/2 stick butter all in same pan which are
+  - Brown the sausage.
-rough chop (not fine cut), slowly melt however much butter is indicated on the back
+  - If using bouillon to make chicken broth, boil water.  Add bouillon as normal, then add butter prescribed in table above.
-of the cubes bag into the chicken broth. It calls for water but chicken broth adds
+  - Saute celery and onion covered in 1/2 stick of butter.  After 6-8 minutes, add mushrooms and continue to saute covered.  When done, season with salt and pepper.
-more flavor.
-You can saute the celery and onions together and after about 6-8 minutes, add the
+When the above is done, add veggies, sausage, and almonds to the stuffing bowl.  Add the butter/broth mixture a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully.  Don't add so much that it gets soggy.  Season with poultry seasoning, sage, salt and pepper.
-rough chopped mushrooms since they don't take so long to saute. Season all vegs with
-salt and pepper. Cover while sauteing to release a lot of moisture. When done, add
-to the cubes in a big bowl and stir. Season with poultry seasoning, sage, salt and
-pepper. Add the browned sausage and the almonds. Pour the warm butter/broth mixture
-into the cubes and gently stir. You will probably need to add virtually all the
-butter mixture. You don't want dry stuffing or mushy stuffing.
-At this point, you want to put the stuffing in a casserole or lasagna pan sprayed
+Pour into a greased casserole dish and bake uncovered at 350 degrees for 35 minutes.  This should be done the moment the turkey comes out to time things right.
-with non stick spray.this can be made in the morn and refrigerated. Just remember to
-take out of frig to bring to room temp so it bakes in enough time.  When the turkey
-comes out, set oven to 350-370 and put stuffing in for about 35 minutes uncovered.