Thanksgiving with Food Fare

Seasonal tips, recipes & resources

 

 

 

Contents:

Holiday Greetings

What's on the Menu?

Appetizers

Side Dishes

Stuffing

The Main Meal

Turkey Guides

Turkey Recipes

Gravy & Condiments

Ham Recipes

Duck Recipes

Vegetarian Recipes

Beverages

Desserts

Recipes for Leftovers

Links of Interest

Credit & Terms of Use

 

 


 

SEASONING

Prepared commercial seasoning can be used in a variety of stuffing recipes. However, if you prefer to make your own stuffing seasoning from scratch, try this recipe:

 


 

Stuffing Blend

6 TBS dried rubbed sage

3 TBS dried sweet marjoram

2 TBS dried parsley

4 tsp. dried celery flakes

 

Combine ingredients and store in a sealable container in a dry place.

 


 

 

 

Get "Thanksgiving with Food Fare" in Kindle or Nook editions!

Get "Thanksgiving with Food Fare" in Kindle or Nook editions!

 

Stuffing

Most families have their own version of Thanksgiving stuffing. My family is no exception. However, I'd rather have many variations than none at all, so I have chosen a few special recipes for stuffing which just about everyone can enjoy.


 

Apple & Sausage Stuffing

  • 1 LB sweet Italian turkey or pork sausage, casing removed

  • 2 TBS butter

  • 1 large onion, chopped

  • 4 celery stalks, diced

  • 2 Granny Smith or delicious apples, cored & chopped

  • 2 garlic cloves, minced

  • 2 to 3 tsp. poultry seasoning

  • 12 C cubed country-style stuffing mix OR;

  • 12 C bread, cubed & dried in an uncovered bowl overnight

  • 2 C chicken broth (use more if necessary)

  • Salt & black pepper to taste

Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat; transfer to a large mixing bowl and crumble sausage. Melt the butter in the skillet; simmer onion for two to three minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning; cook for three to five minutes, stirring frequently. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with chicken broth, and season with salt and black pepper. Cool completely before stuffing turkey. Recipe makes about twenty cups; ingredients can be halved for less quantity. Note: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace moisture which usually comes from the turkey cavity.


Cornbread Stuffing

  • 2 C cornmeal

  • 1 TBS sugar

  • 1 TBS baking powder

  • 1 tsp. salt

  • 5 eggs, beaten

  • 1 can (12 fluid oz.) evaporated milk

  • 1/4 C vegetable oil

  • 2 C fresh mushrooms, chopped

  • 1 C celery, chopped

  • 1/2 C green onions, chopped

  • 3 TBS butter

  • 2 cans (14 oz.) chicken broth

  • 1 can (10.75 oz.) cream of chicken soup

  • 1 tsp. black pepper

  • 1 pinch dried parsley

Preheat oven to 350-degrees F. Grease a baking dish. In a bowl, mix together the cornmeal, sugar, baking powder, salt, two beaten eggs, evaporated milk and vegetable oil. Pour mixture into baking dish; bake for thirty-five to forty minutes, or until cornbread is lightly browned. Allow to cool. Crumble cornbread into a large bowl. Mix in remaining beaten eggs, chopped mushrooms, chopped celery, chopped green onions, butter, chicken broth, cream of chicken soup, black pepper and parsley. Transfer mixture to a lightly-greased 9x13-inch baking dish. Bake for about forty-five minutes. Serve.


Patrick O'Toole's Stuffing

As with other recipes from my late uncle Patrick O'Toole, exact measurements are at the sole discretion of the chef.

  • Corn bread stuffing mix (packaged)

  • White bread stuffing mix (packaged)

  • 2 stalks of celery, sliced

  • 1 onion, chopped

  • 1 can diced mushrooms

  • 2 eggs, beaten

  • Chicken broth

  • Giblets (boiled in chicken broth)

  • 1/2 C melted butter

  • Seasonings to taste: Salt, garlic pepper, sage, poultry seasoning, thyme & parsley

In a large bowl, mix all of the ingredients together well. If dry, add extra chicken broth. Stuff the cavity of the bird for cooking; or layer evenly in a casserole dish and bake for twenty minutes at 325-degrees F (or until hot). Use half to stuff the bird; bake the other half in the casserole dish.


Sausage-Chestnut Stuffing

  • 1 LB Italian sausage

  • 2 TBS unsalted butter (substitute with olive oil if desired)

  • 2 onions, diced

  • 3 carrots, diced

  • 2 stalks celery, diced

  • Salt & black pepper to taste

  • 1/2 C fresh parsley, finely chopped

  • 2 tsp. thyme

  • 1 day-old baguette loaf, cut into 1/2" pieces (about 8 C)

  • 3 C chicken broth, warmed

  • 1 C canned chestnuts, drained & chopped

Preheat oven to 400-degrees F. Fry sausage in a large skillet until cooked through, about six or seven minutes. Drain the sausage and transfer to a bowl; crumble and set aside. Add butter or olive oil to skillet and warm to medium-heat. Add onions and cook until golden brown, about eight minutes. Add carrots and celery and cook until soft, about six minutes. Add salt, black pepper, parsley and thyme; cook for another minute. In a large bowl, combine the bread, vegetables, sausage, chestnuts and broth. Transfer to a baking dish. Bake for twenty minutes, or until heated through. Serve.


^ Back to top ^

Next: The Main Meal >

 

2012-2017 Food Fare

 

Food Fare from Shenanchie