I'm not going to lie, I'm kind of scared that there won't be any good things left--discounted or not. But then I might be very wrong since the new stuff might be out by now?
Anyways here is the second installment of our (my cousin's and mine) delicious Thanksgiving dinner.
Stuffing is a must on Thanksgiving. Period. No stuffing, no joy. So here is a very good, and quite simple, stuffing recipe.
Sage Stuffing (adapted from Epicurious)
- 4 cups coarse bread crumbs (about 1/2 lb. white bread loaf without crust)
- 2 cups cornbread crumbs (I recommend making a loaf the night before)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- stick unsalted butter
- 1 medium onion, finely chopped
- 3/4 cup finely chopped celery
- 1 egg, lightly beaten
- 1 cup chicken broth or turkey stock
- 1/4 cup heavy cream
- Preheat the oven to 325 F. Spread bread crumbs on a rimmed baking sheet and bake until dry, about 15 minutes. Cool crumbs in sheet on rack. Once cooled, transfer to a big bowl and mix in parsley, sage, salt and pepper.
- In a large skillet, melt butter over medium heat. Add onions and saute until soft, stirring occasionally, about 10 minutes. Add celery and cook, stirring occasionally, for 5 more minutes.
- Add onion and celery to bread crumbs and toss to combine. Add eggs, broth and cream, tossing constantly until well mixed.
- Butter a large baking dish. Transfer stuffing to dish and cover with aluminum foil. Bake covered for about 30 minutes. Uncover and bake for another 30 minutes, or until slightly browned. Let cool and serve.