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mom_s_thanksgiving_stuffing [2009/11/27 16:11]
mom_s_thanksgiving_stuffing [2011/11/24 10:59]
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 ===== Ingredients ===== ===== 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://​​ProductDetail.aspx?​catID=770&​prdID=11832|Pepperidge Farm Cubed Herb Stuffing]] (red package)
   * Johnsonville ground Italian sausage, hot (caseless)   * 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 onioncelery, and mushrooms in butter.+* Not including saute butter1/2 stick
-Concurrentlybrown the sausage well.+Since we're not stuffing the birdyou 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 bit at a timemixing thoroughlyso that stuffing absorbs the fluid fully.+(Optional) Roast almonds: Put almonds in pan with nothing else and heatwatching closely and stirring periodically. ​ Careful not to burn them -- they will become murderously bitter. ​ When doneroughly 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 brothIt calls for water but chicken broth adds +  - Saute celery and onion covered ​in 1/2 stick of butter.  After 6-8 minutesadd 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 ​bit at a timemixing 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 sauteSeason all vegs with +
-salt and pepper. Cover while sauteing to release ​lot of moisture. When doneadd +
-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 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+
mom_s_thanksgiving_stuffing.txt · Last modified: 2011/11/24 10:59 by tkbletsc