What I couldn't comprehend was how complex stuffing could be. I'm not talking about stuffing from a box, I mean the homemade stuffing that perfumes your home for days with the scent of sage, onions, and sourdough bread. If I understood how much time and love went into the preparation of said dish, maybe.....just maybe I would have given it the applause and appreciation it so deserves.
Now, my friends, now I love stuffing.
I am going to give you a recipe that I tried for the first time last week. The husband and I go to his Mom's house once a month for Sunday dinner and she mentioned that she was going to do a tester Thanksgiving Day meal. I told her I would bring this recipe.
Before we left I chopped and sauteed my heart out all the while hoping that this recipe I stumbled upon would be worth my time.
As we sat down for dinner, stuffing, potatoes, smoked chicken, corn, homemade rolls and delicious gravy encircled me. I eagerly scooped up some stuffing and tried the first bite. It. Was. Amazing. The crunchy sourdough, the perfectly moist wheat bread, carrots and onions infused with love sweat and tears (that was a lot of onions to cut) was perfection. My father in law ranted and raved about it and even mentioned that it was better than my Mother in Laws and his deceased Mother's recipe. Wow....wow.
Needless to say, it is a great recipe and I hope it finds a home on your Thanksgiving tablecloth next to that delicious Turkey you've been babying in preparation.
Happy Cooking and Happy Thanksgiving Day!
{P.S One change I did make was some rosemary and I think next time I will add some sausage to add some complexity. Oh and also, I didn't use the dutch oven.... I just did it in a pot and it worked just fine.}
Recipe and Photo Courtesy of Better Homes & Garden
Caramelized Onion and Carrot Stuffing:
Ingredients
- 1/4 cup olive oil
- 2 large sweet onions, coarsely chopped (2 cups)
- 4 medium carrots, cut in chunks and/or slices (2 cups)
- 1/3 cup butter
- 1/4 cup coarsely torn fresh sage or 1 tablespoon dried sage, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound sourdough bread and/or whole wheat bread, cut into 1-inch cubes (12 cups) and dried*
- 1 - 1 1/2 cups chicken broth
- Fresh sage sprigs (optional)
Directions
1.
In a 4-to 5- quart Dutch oven heat oil over
medium-low heat. Add onions and carrots. Cook, covered, for 15 minutes
or until vegetables are tender, stirring occasionally. Uncover; increase
heat to medium-high. Cook for 5 to 8 minutes more or until onions are
golden**, stirring frequently. Remove from heat; add butter. Stir until
melted. Add 1/4 cup sage, salt, and pepper. Add bread; toss to combine.
Drizzle with enough broth to moisten, tossing lightly to combine.
2.
Place stuffing in a 3-quart casserole. Bake,
covered, alongside turkey for 45 to 60 minutes or until heated through.
Or, use to stuff one 12- to 14-pound turkey. Garnish with fresh sage.
- To dry bread cubes, spread cubes in a 15x10x1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.
