Turkey Day Recipes: Part 2 Turkey Day Stuffing

Now let’s not kid ourselves, Thanksgiving Day stuffing, or dressing, is almost as important as the bird. I’ve had dry, moist, sweet, spicy, awesomeness, and of course the forgettable.

I’m going to keep it very simple today, but of course I can answer any questions you fine folks have. I also have corn muffins in this specific recipe, but it would equate to about 4 cups of crumbled corn bread, made from your favorite recipe or favorite store bought. Also you can substitute dry herbs for fresh, but be careful to use only about a ¼ of the dry as they are more pungent. Also if you would like a more extravagant recipe, feel free to email, before Thanksgiving of course. And here we go.

• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• Kosher salt
• Freshly ground black pepper
• 1/2 bunch fresh sage, leaves chopped
• 4 large corn muffins
• 3 large eggs
• 1/2 cup, chicken stock, plus more if needed
• Nonstick cooking spray-optional

Heat 1 tablespoon of oil or butter in a skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.

Crumble the corn muffins into a large bowl. Put in the vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. You can also butter this dish. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

This recipe will yield about 6-8 servings, so make adjustments as necessary to feed more.

In case you missed it, Part 1: The Turkey

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