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mom_s_thanksgiving_stuffing [2011/11/24 10:59]
tkbletsc
mom_s_thanksgiving_stuffing [2020/11/27 07:36]
tkbletsc
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 ===== Ingredients ===== ===== Ingredients =====
-{{ :stuffing.jpg?direct&150|}}+{{ :aggd8xoz0m0dgejuvof7.png?direct&200|}} 
  
-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.   +  1 pkg (12 oz) [[https://www.pepperidgefarm.com/product/herb-seasoned-cubed-stuffing/|Pepperidge Farm Cubed Herb Stuffing]] (red package) 
- +  * 2 lb Johnsonville ground Italian sausage, hot (caseless) 
-  * [[http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=11832|Pepperidge Farm Cubed Herb Stuffing]] (red package) +  * ~5 big carrots, chopped 
-  * Johnsonville ground Italian sausage, hot (caseless) +  * 1 bunch celery, roughly chopped 
-  * One onion, chopped (optional) +  * ~1 cup mushroomschopped or food processsed 
-  * ~5 stalks of celery, roughly chopped (1/4 to 1 cup, depending on serving size) +  * ~2 cup chicken/vegetable broth 
-  * Mushrooms, roughly chopped (1/4 to 1 cup, depending on serving size -- most of one container should be good) +  * ~3/4 lb almonds (most of a lb sack
-  * Chicken broth (3/4 to 2 cups, depending on serving size) +  * 1 stick butter 
-  * Almonds (1 to 1.5 cups, just eyeball it+  Poultry seasoning 
-  * Butter (1/2 stick plus 1/4 to 5/8 stick, depending on serving size) +  * Sage
- +
-==== Serving size table ==== +
-This is from the package as of November 2011: +
- +
-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 | +
- +
-Not including saute butter, 1/2 stick +
- +
-Since we're not stuffing the bird, you can make the whole package regardless.  MORE STUFFING = BETTER THAN+
  
 ===== Procedure ===== ===== 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.  These directions supersede the stuffing package directions.// //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.  These directions supersede the stuffing package directions.//
  
-(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.) +Put stuffing into one or two large mixing bowls. Leave plenty of headroom for mixing without spillage.
- +
-Put stuffing into large mixing bowl.+
  
 Do the following three things **concurrently**: Do the following three things **concurrently**:
  
   - Brown the sausage.   - Brown the sausage.
-  - If using bouillon to make chicken broth, boil water Add bouillon as normal, then add butter prescribed in table above+  - If using bouillon to make broth, do that in pot, otherwise heat liquid broth in pot. Add 1/2 stick of butter. 
-  - 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.+  - Saute celery and carrots 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.
  
-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.+When the above is done, add veggies, sausage, and almonds to the stuffing bowl(s).  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.
  
-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.+Pour into a greased casserole dish and bake uncovered at 350 degrees for 35 minutes.  This can be done the moment the turkey comes out to time things right.
  
mom_s_thanksgiving_stuffing.txt · Last modified: 2020/11/27 07:36 by tkbletsc