Ahead of Thanksgiving, Caren McSherry of Gourmet Warehouse shares recipes for stuffing.
Gramma’s Clara’s Turkey Stuffing
Ingredients
-3 tbsp butter
-4 stalks celery finely diced
-1 small yellow onion, peeled and diced
-4 cups course dry breadcrumbs
-1 teaspoon poultry seasoning
-1 tbsp fresh thyme leaves
-2 cups turkey stock
-Sea salt and fresh ground pepper to taste
Melt the butter in a medium skillet, add the celery and onion. Saute until soft, but not brown. Transfer to a large bowl and add breadcrumbs. Sprinkle in the poultry seasoning and thyme leaves. Toss well with your hands to evenly distribute the ingredients. Gradually pour in the chicken stock a little at a time, just enough to moisten the breadcrumbs. You may not need all the stock. You do not want it wet as the moisture from the bird cooking provides moisture. Season with sea salt and pepper.
VARIATIONS
Sausage and Chestnut
-6 ounces or 150 grams of your favourite sausage
-1 cup of cooked, peeled and chopped chestnuts
Remove the casings from the sausage, crumble into the base stuffing along with the chopped chestnuts.
Fruit and pecan
-1 cup of cranberries
-1 cup chopped apricots or the same of dried mission figs or a mix of both
-1 cup toasted chopped pecans
Fold the ingredients into the base stuffing mix well to distribute and stuff.
More Global BC recipes are available here
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