Gather ye ingredients while ye may
It’s time to start planning, girls.
In an effort to be calm, prepared and ready for hoards of people to gather ’round my table … I hope to shop for foodstuffs THIS week. The week of Thanksgiving and Black Friday is no time to be anywhere near a grocery store!
Stuffing is first on my list. We like a moist stuffing around here. I found this recipe in the early years of marriage — back when Martha Stewart taught me how to prepare for an elegant Thanksgiving dinner with linen napkins, fresh flowers and handcrafted invitations. Now that there are umpteen kids in the family, we like to stick to paper napkins and a counter-top buffet line. It just makes life easier … much easier.
All this week I plan to post favorite Thanksgiving recipes — not just mine but yours, too! Send me your must-have Thanksgiving dish. I’ve already had one submission, so stay tuned tomorrow for a sweet treat that’s sure to please the little turkeys at your table!
Farmgirl’s Apple Nut Stuffing
Yields 12 cups
1/2 cup butter
3 large celery stalks, diced
1 large onion, chopped
3 large Golden Delicious apples peeled, cored and diced
24 oz. package toasted, unseasoned bread cubes
1-1/2 cans chicken broth
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
2 teaspoons sesame seeds
1/2 teaspoon poultry seasoning
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper
In a 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion. Cook 10 minutes or until tender, stirring occasionally. Add apples and cook 5 minutes longer.
In a large bowl, combine celery mixture with bread cubes and remaining ingredients.
Spoon stuffing into buttered 13×9 glass baking dish and press into pan. Cover with foil and bake for 45 minutes at 325 degrees or until heated through. Note: If you prefer a moist stuffing, add another 1/2 can of chicken broth.