Nov 11, 2012

Thanksgiving 2012 - Part II (Stuffing)

As mentioned in Thanksgiving Sometimes IS about Compromise and Thanksgiving 2012 - Part I, it was mentioned that I'd discuss the most often MOST important part of Thanksgiving dinner, the STUFFING.

This is a modern recipe for making stuffing but compromising how it is done for amazing taste and economy of scale. A lot of people do not stuff their turkeys anymore with home made stuffing but still require a lot of work and space in the oven for the casserole dishes used for stuffing, the green bean casserole, and even candied yams. How about we compromise what it takes to prepare stuffing AND save you some room in the oven? Use a crock pot...

  • 1 14oz bag of Pepperidge  Farm herb stuffing mix
  • 1 stick of margarine or butter
  • 2 cups water
  • 3 celery stalks, chopped
  • Spices/herbs that you like
  1. Melt butter in the water in a large stock pot and bring to a boil.
  2. Add celery and cook on low for 5 mins.
  3. Pour stuffing mix, celery, and broth into the crock pot.
  4. Mix well.
  5. Cook on low for 6-8 hours, adding some liquid, herbs, and stir as needed until the turkey is done.
Easy peasy, tasty, saves room in the oven, and most importantly is filling and moist. Add a bouillon cube to the water to add a little flavor. I recommend a vegetable bouillon cube. Using the crock pot also enables you to offer to make the stuffing when you are having dinner at another house (just be sure to cook it mostly before you get there so it is done when the turkey is). Enjoy

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