Happy Thanksgiving to all of our Canadian readers. For our friends south of the border, here is a standard you might like for your turkey day next month.
Here in the FAB east kitchen, we love to experiment, but there are certain things that stay the same year after year. Our turkey is always jammed full of a traditional style sage & onion stuffing that doesn’t really have a recipe. Just years of mushing stuff together till the right mix is there. Over the past couple of turkeys, the fresh sage in the garden has replaced the dried, store bought stuff. This year, we’ve sprinkled fresh grown, fresh cut sage all over the outside of the bird. We’ll baste the bird with our giblet & veggie stock while it roasts.
Traditional Simple Sage & Onion Stuffing
As regular readers may have noticed, my recipes tend to be a little more free form than what you’re used to and today’s post is no exception. We’ve used an assortment of breads over the years, but usually we fall back on good old white bread. Yes, we are White Bread!
1 loaf of bread – white always works, but any whole grain gives the meal a nice harvest feeling too. Quantity depends on how many guests you have. Today we’ve used about 2/3 of a loaf.
1 onion – we prefer something sweet, like a Vidalia, diced it coarsley.
a cup or so of melted butter
Sage – chopped fresh or dried from the store. Today we used about a half cup.
Salt & pepper to taste. We prefer fresh ground pepper.
And that’s it for ingredients. Wonderfully simple.
Using your fave bread knife, cut the loaf into cubes & load them onto a baking sheet. Toast them in the oven, set to 300 F or so. Remove from the oven & cool.
Once cool, combine bread, onions and sage in a big bowl. Mix it all up.
Pour melted butter over the mixture, a bit at a time. Once moistened, sprinkle the sage over the whole thing, along with some salt & pepper. Keep mixing and add however much melted butter you need to get the texture you want.
Now the fun part! Crack open Turkey Lurkey’s cavities and jam them full o stuffing. Insert fave turkey cavity joke here.
If you’re lucky, you’ve got some extra stuffing mix. Just put it in a small loaf pan or something similar and stick it in the oven alongside the bird for the last hour or so. That way, any visiting vegitarians can enjoy some stuffing that hasn’t been in the bird’s butt. Got vegans coming? Oh well, too bad…the butter is already in there. No stuffing for the Vegans today!
Once the turkey is cooked by whatever instructions you’re following, after you’ve carved the bird you can scoop the stuffing out and put it in a serving bowl. Put it on the table alongside the un stuffed stuffing.
Enjoy your stuffing! Next up, another Loosy Goosy recipe for killer Giblet Gravy.
