Thanksgiving 2010 was a simple meal which kept my stress level way down. However, I did try a new stuffing recipe and it was a hit with my family. We'll definitely be enjoying this again. |
Ingredients:
Directions:
Original recipe provided by: Paula Deen (can no longer find this recipe online)
- 4 cups (firmly packed) day-old firm home-style bread (crust and all), cut in 1" squares
- 4 cups day-old cornbread, crumbled
- 8 slices bacon, diced
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 1 cup toasted pecans, chopped
- 1/2 cup parsley, minced
- 2 teaspoons dried sage (or 2 tablespoons fresh), crumbled
- 2 teaspoons dried thyme (or 2 tablespoons fresh), crumbled
- 1 cup turkey broth (made from neck & giblets)
- salt and pepper
- nutmeg (whole), grated
- 2 tablespoons butter, cut into bits (2-3 tbsp), cut in 1/2" slices
Directions:
- Position racks in the upper and lower third of the oven and preheat to 225 degrees.
- Spread the bread and cornbread on large, rimmed baking sheets and bake until almost dry.
- Meanwhile, sauté the bacon in large skillet over medium heat until browned.
- Spoon off all but 2 tablespoons of the drippings, add the onion and celery, and sauté, tossing, until golden but not browned, about 5 minutes. Turn off the heat.
- Toss together the bread and pecans in large mixing bowl until mixed.
- Add the onion, celery, and herbs and moisten well with broth, but don’t make soggy.
- Season liberally with salt, pepper, and nutmeg, toss to mix.
- Let it sit at room temperature for thirty minutes before proceeding.
- Position a rack in the center of oven and preheat it to 350 degrees.
- Lightly butter a 9” by 13” baking pan or dish that will hold all the dressing in a single 1-inch-deep layer.
- Pour in the dressing and pat flat.
- Dot the top with butter and bake until the center is set and the top golden brown, about 45 minutes.
Original recipe provided by: Paula Deen (can no longer find this recipe online)