THANKSGIVING AND RIVALRY WEEK…NOTHING LIKE A GOOD STUFFING WITH YOUR TURKEY


THANKSGIVING DINNERS TAKE EIGHTEEN HOURS TO PREPARE.  THEY ARE CONSUMED IN TWELVE MINUTES.  HALF-TIMES TAKE TWELVE MINUTES.  THIS IS NOT COINCIDENCE.

ERMA BOMBECK

I have always loved Erma Bombeck’s wit.  This quote seems to appropriately go along with my Thanksgiving, Homegating and Rivalry Weekend theme.

As we celebrate Thanksgiving with family and friends I hope all remember the loved ones no longer with us, the servicemen and women who sacrifice much to make our country safe, those less fortunate than us, and thank those who share our lives and love.

And be sure to thank the cooks.  Much time and love have gone into making the special Thanksgiving meals.

The one Thanksgiving dish that causes the most discussion is “The Dressing”.  Do you stuff the bird?  Do you use day old bread, sitting out to dry before cubing?  Or do you use Pepperidge Farms Stuffing?

Do you make cornbread dressing and even better do you add oysters?

Every year at Thanksgiving time, I like to remember my mother and father with mom’s special potato stuffing.

In our family we have a stuffing based on an old Pennsylvania Dutch recipe.  My father,  originally from Pennsylvania,  insisted my mom, who was from south Georgia and used to cornbread stuffing, make this stuffing every Thanksgiving and Christmas.  It became our favorite and eventually the cornbread dressing disappeared from our holiday table.

What makes this different than most dressings?  It has mashed potatoes in the dressing, making it moister than most.

Uhlma's Potato Stuffing photo by Kathy Miller

The secret is ricing the boiled potatoes through a ricer.

Ulhma's Potato Stufing photo by Kathy Miller

Ingredients

  • 5 pounds potatoes
  • 1 stick butter, melted
  • 3 large onions, chopped
  • 1 cup celery chopped
  • 1 small package Pepperidge Farm Stuffing
  • Salt
  • Pepper
  • 3 eggs
  • 2 teaspoons poultry seasoning

Instructions

  1. Boil potatoes with skin on.
  2. While potatoes are cooking, stir fry butter, onions, and celery.
  3. When potatoes are done, drain, peel and mash. (I use a ricer to get smooth potatoes).
  4. Stir cooked onions and celery into warm potatoes.
  5. Add Pepperidge Farms stuffing mix, salt, pepper, beaten eggs, and poultry seasoning.
  6. Bake in 350-degree oven for 30-45 minutes until crusty on top.
  7. Freezes well.

Notes

Warning: This will become your go to stuffing!

By Uhlma Lovett via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

A few years back I asked my readers to submit their favorite stuffing recipes, similar to Rivalry Week in football, we can celebrate our differences in stuffings!

The original version of this recipe was created by Susan Scarborough and was published as Mediterranean Fig Dressing in a popular shelter magazine.  In Susan’s own words and with her usual wit and sparkle she enthusiastically supported the Rivalry Stuffing Bowl.

SOUTHERN BOURBON SOAKED FIG DRESSING

Southern Bourbon Soaked Fig Dressing photo and recipe by Susan Scarborough

Recipe and photo by Susan Scarborough, Smitten.com

“This updated version features a few southern twists, replacing the brandy or port from France or Spain, or PORTugal with good old US of A bourbon whiskey.  Figs, originating in the climates near the warm Mediterranean Sea, are hardly out of place in a Dixie-fied recipe, only now they are nestled in a mix of crusty bread cubes, with some cornbread standing in for the cut up pita bread that was a previous feature.  Finally, the optional pecans shoved the original walnuts “out of bounds” making this savory crowd pleaser a winner in the Southeastern Stuffing Bowl!

Ingredients

  • 3/4 cup dried figs, roughly chopped (I use Kalamata , Brown Turkey, or similar)
  • 3 Tablespoons good bourbon (not sour mash)
  • 1 loaf day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups)
  • 2 cups dried seasoned, packaged cornbread stuffing crumbs.
  • 3/4 cup chopped pecans
  • 8 tablespoons lightly salted butter
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 2 cups roughly chopped Mild Yellow Onion
  • 3 cups turkey or chicken stock/broth
  • 1 teaspoon poultry seasoning or ground sage
  • 1/2 teaspoon fresh ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Place figs in small bowl with bourbon. Microwave for 30 seconds, cover and set aside. Spread bread cubes over 2 large baking sheets. Place cornbread crumbs in large bowl. In large skillet over medium‐low heat, toast nuts for 3 minutes until fragrant, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
  2. Meanwhile, in same pan over medium heat, add last 2 tablespoons butter and the onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Add toasted bread and onion to the bowl. Toss with broth, seasoning, and pepper. Stir pecans, and figs. Place into a 9" x 13" baking dish and bake for 20 to 30 minutes, covered with foil during first 15 minutes until golden on top and desired crispness.

By Susan Scarborough
Adapted from from the original Mediterranean Fig Dressing by Susan Scarborough

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Thank you Susan for your creativity and spirit with the “Stuffing Bowl”.

Another favorite stuffing recipe from Kix Brooks,  “Cookin’ It With Kix”  cookbook was

BARBARA’S VEGGIE STUFFING

Ingredients

  • 4 cups water (check the amount of water recommended on wild rice package)
  • 1 cup wild (or brown) rice, prepared and cooled
  • 1/2 pound cubed bread (white, wheat, or a combination)
  • 1/2 cup (1 stick) butter, plus 2 tablespoons melted butter or reserved fat from turkey
  • 2 cups diced onion
  • 2 cups diced celery
  • 1/4 cup diced mushrooms (optional)
  • 1/4 cup water chestnuts (optional)
  • 1/4 cup diced red bell pepper (optional)
  • 2 cups diced Granny Smith apple
  • 1/4 cups chopped pecans
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled sage
  • 2 teaspoons ground cumin
  • 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dried cranberries
  • 1-2 cups vegetable broth or turkey or chicken broth

Instructions

  1. Prepare rice ahead of time and spread it out to cool on a baking sheet.
  2. Preheat the oven to 350 degrees.
  3. Spread the bread cubes on a baking sheet or shallow baking pan, and bake about 20 minutes, until dry.
  4. Melt 1/2 cup of the butter in a large nonstick skillet over medium-high heat.
  5. Add all onion, celery, mushrooms, water chestnuts, and bell pepper, and cook, stirring, until softened for 8 to 10 minutes.
  6. Add the apple and pecans, and cook, stirring, until the apples are crisp-tender, about 5 minutes.
  7. Stir in the parsley, sage, cumin, thyme, salt, and pepper, and stir for about 2 more minutes.
  8. Transfer to a large bowl, and toss with the rice, bread cubes, and dried cranberries.
  9. Pour 1 cup broth and the remaining 2 tablespoon melted butter or turkey fat over the mixture, and mix well. Add more broth, herbs, or salt and pepper, to taste.
  10. Increase oven temperature to 450 degrees, and butter a 9x13-inch baking dish. Spread stuffing in the baking dish, and cover tightly with foil.
  11. Bake in middle of oven for about 20 minutes. Remove foil, and bake another 10-15 minutes, until the top is browned.

Notes

Kix Tip: Stuffing can be mixed together without broth and melted butter one day ahead. Cover and chill. Bring to room temperature before adding broth and melted butter, and proceed with baking. Kathy's Note: The crunch of the apples, pecans, and water chestnuts add texture. Also the cumin gives it a little kick/twist.

By Barbara Brooks
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking

KathyMillerTime

Recipe Printed from www.kathymillertime.com

I baked the stuffing Kix’s way…in a cast-iron skillet!  Beautiful.

Pre-baking

Apres baking..

Barbara's Veffie Stuffing, Cookin' It With Kix photo by Kathy Miller

The Rivalry Match with The Battle Between the Stuffings continues.  Or if you would rather, send me your favorite Thanksgiving Recipe, all categories at kathy@kathymillertime.com

Come celebrate with me.  I’ll save you a seat at the table.

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6 Comments

  • Carol Ann says:

    ALWAYS enjoy. Have a wonderful Thanksgiving with your family 🦃🦃
    Happy you came to Mailbox Decorating 😊

    • Kathy Miller says:

      Thanks always for your comments! Loved the Mailbox Decorating session. Working on a post coming soon to share with my readers your and Sylvie’s special mailboxes. Right after Thanksgiving.

  • Susan says:

    Happy Thanksgiving to You , Dave and the family ! These are great variations of stuffing and I see several to try. Trick will be getting my family to switch loyalties !

    • Kathy Miller says:

      Happy Thanksgiving to you too Susan. And to Dan and your beautiful family! Know how difficult it is to get family to try new traditions. Barbara’s stuffing is actually very good for an early fall rendition. The apples add crunch and sweetness. Maybe for another occasion?

  • Kay says:

    Already made and frozen Mom’s potato stuffing…such great memories. Happy Thanksgiving! Love you!

    • Kathy Miller says:

      You are the best! Lucy has it frozen too. James is making it for us on Wednesday! He is doing all the cooking! Nice son. Happy Thanksgiving to you and Van. Love you!

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