Some foods just go together. The two are so intertwined that the idea of having one without the other just seems ludicrous and wrong. For Thanksgiving, it’s turkey and stuffing. We cook like a man, so the stuffing can’t be something out of a box. That’s not real cooking and we want our families salivating over our food like a basset hound at a butcher shop.
The Stuffing Breakdown
I’ll put this out there right now. Stuffing isn’t the easiest dish to make. If it was easy, then they wouldn’t have shoved everything together and put it into a box at the local grocery store. That being said, you can’t beat homemade stuffing. The grocery list may be a little long, but the payoff in deliciousness is well worth the time and effort put into its execution. Put away the box of premade stuffing and get ready to go on a journey your taste buds will be talking about for years.
Creating Stuffing Perfection
Let’s start with a large skillet over medium heat
- Melt a cup of unsalted butter
- Add ¾ of a minced onion and 1 1/3 cups of celery chopped
- Sauté until nice and soft … Your kitchen will smell amazing already.
- Stir in 2 teaspoons of salt, 2 teaspoons of pepper and 1 tablespoon of sage
- Let cook for another 3-4 minutes … We have to make sure the spices cook into the veggies.
- In a separate bowl, place in 12 cups of bread cubes … You can get these at the store or make your own.
- Put about ¼ of the previously made mixture into the bowl and mix.
- Repeat until the mixture is all used up.
The Stuffing – Dry or Wet?
The stuffing is good as is, but it might be a little too dry for some people. If you’re anything like me, then you drown it in gravy anyway. If you like a little more heft to your stuffing, then add some unsalted chicken broth. Slowly pour a little into the crumbs to moisten. When you’ve got it how you like it, then add to the turkey. It’s heavenly.
For more great Thanksgiving recipes, explore dadsthatcook.com and find out everything we have to offer.