Traditional Stuffing
November 8, 2010 | Print | E-mail | Filed under bread, roundups
Can you believe Thanksgiving is only a couple weeks away? It seems like autumn is just flying by. Of course, it doesn’t help that the stores have had Christmas things out since before Halloween…I know it always comes early, but that seemed a bit much for me. Anyway, to help you prepare for Thanksgiving dinner this year, I’m going to be posting Thanksgiving recipes now until Thanksgiving day, with the exception of the baking (and canning) groups that I’m currently participating in. To help get the ball rolling, here is a roundup of my Thanksgiving recipes from last year, as well as a few fall recipes from this year – I hope it helps you to start brainstorming your own Thanksgiving menu!
Breakfast:
- Cinnamon-Raisin and Ginger-Cranberry Bagels
- Cranberry Coffee Cake
- Cranberry Scones
- Pumpkin Bagels
- Pumpkin Bread
- Pumpkin Pancakes
- Sour Cream Coffee Cake with Maple Glaze
Appetizers:
Sides:
- Buttered Rosemary Rolls
- Cracked Wheat Rolls
- Cranberry Sauce
- Creamy Mashed Potatoes
- Gratin de Pommes de Terre et Saucisson
- Pumpkin Bisque
- Roasted Sweet Potato Fries
Dessert:
- Apple Pandowdy
- Brown Sugar-Apple Cheesecake
- Caramel-Apple Pie
- Chocolate-Pomegranate Mousse
- Cinnamon Spice Ice Cream
- Dark Chocolate Mousse Pie
- Pumpkin Blondies
- Pumpkin Cheesecake
- Pumpkin Ice Cream
- Vanilla Bean Ice Cream
And now, on to the stuffing!
- 4 Tbsp olive oil, divided
- 1 medium onion
- 2-3 celery stalks
- 1 clove garlic, minced
- 3/4 cup fresh or dried cranberries (optional)
- 1/4 tsp freshly ground pepper
- 1 tsp salt
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 1/4 cup fresh parsley, minced
- 1 pound day-old bread, white or whole-grain (with crust left on), cubed
- 2 cups turkey stock
- 2 eggs, lightly beaten
Preheat the oven to 400 degrees and grease an 8×11″ baking dish. Dice the celery and onion and measure out your cranberries (I love fresh cranberries in stuffing, so I added extra to mine – but you can leave them out altogether if you’re not a fan. Or, sub in raisins, walnuts, or whatever your heart desires!).
In a large skillet over medium-high heat, brown the onions in 2 Tbsp of the olive oil. Add in the celery, garlic, cranberries, salt, pepper, and herbs. Sauté 5-10 minutes longer. Allow to cool slightly so that the hot vegetables won’t cook the eggs when they’re mixed together.
In a large bowl, mix together the bread, turkey stock, and eggs.
Add the vegetable mixture to the bread mixture.
Spoon the mixture into the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove foil and brush with the other 2 Tbsp olive oil. Bake until golden brown, about 15 -20 minutes longer.
November 8th, 2010 at 10:45 am
This is some gorgeous stuffing! Much more colorful than any stuffing I eat. Will definitely be trying this recipe.
November 8th, 2010 at 10:54 am
I love the color of this stuffing! Great flavors!
November 8th, 2010 at 10:58 am
I love the addition of cranberries, saving this one for sure.
November 8th, 2010 at 11:07 am
I never seem to get stuffing right. I always end up with it being gummy because I’m not sure how much liquid is enough. Grrrr.
November 8th, 2010 at 11:08 am
Love the addition of cranberries to this stuffing. It looks super delish!
November 8th, 2010 at 11:17 am
Wow, I cannot wait for Thanksgiving! This looks fabulous!
November 8th, 2010 at 11:45 am
I’m hosting Thanksgiving so I can’t wait to check out all of your awesome ideas!
November 8th, 2010 at 11:55 am
I love cranberries in dressing, but it freaks out the selective eaters of the group. To get my fix, I always bring dressing with cranberries to the office Thanksgiving potluck.
November 8th, 2010 at 12:22 pm
This recipe is perfect! It looks just like my mums
November 8th, 2010 at 3:18 pm
That is great-looking stuffing! Love the cranberries in there. You’re really getting me in the mood for some turkey-day fun!!
November 8th, 2010 at 3:47 pm
Wow, this stuffing will definitely make Thanksgiving special. It looks like you have a delicious Thanksgiving holiday ahead of you.
November 8th, 2010 at 6:37 pm
I love, love, love the recipe list! It is filled with one delicious dish after another! I also love that you add cranberries into your stuffing. I do too!
November 8th, 2010 at 7:05 pm
Tracy, this looks SO so tasty! I love the addition of cranberries. Thanks for the T-day round up. I’m sitting down to write our menu tonight, and it’s going to help tremendously.
November 8th, 2010 at 9:27 pm
Stuffing is my all-time favorite Thanksgiving side dish, YUM!
November 8th, 2010 at 9:55 pm
This is BEAUTIFUL, Tracy!
November 9th, 2010 at 12:16 pm
I had fun exploring all your great fall recipes. Looks like you’ll be eating well for Thanksgiving!
November 9th, 2010 at 3:34 pm
Oh YUM. This stuffing looks delicious. I’m in charge of a side dish and a salad for Thanksgiving dinner this year and am having so much fun browsing through your ideas!
November 9th, 2010 at 3:35 pm
Delish, delish! Stuffing is my favorite part of the meal and I usually end up making three types. I’m loving this traditional version of yours.
November 10th, 2010 at 10:04 am
This looks amazing! I love that you put cranberries in it. Wow..that must give it a wonderful flavor. I like a more traditional stuffing like yours. Everyone in my family makes theirs with sausage which I am not a huge fan of. I think I will bring this to my mom’s house this year. Maybe, I can convince them there is a better way..lol
November 11th, 2010 at 12:56 am
Traditional bread stuffings are my favorite and I love the addition of cranberries to this one. Great list of Thanksgiving recipe links, too.