I’m sure everyone has already selected their Thanksgiving stuffing recipe for today, or those old family recipe cards are coming out. However, I have a stuffing recipe that is definitely worth mentioning and I thought I’d share it anyway.
First of all, today I’m making Thanksgiving dinner for us to bring to my mother’s this afternoon. With my mother being a bit of a perfectionist, I thought it would be a good idea to do a “test run” beforehand. This was about two weeks ago after we saw that Costco was selling turkeys (we got a 20lb turkey there for $20!). I wanted to make enough stuffing to stuff the bird, but also have lots left over on the side.
Later when we were at Safeway, I had a feeling that buying two boxes of Stove Top wouldn’t be enough, but we just bought two boxes anyway. After making the two boxes of Stove Top stuffing, I saw that there indeed was not going to be enough stuffing. I also didn’t want to go back to the store.
We did have a loaf of a Challah-type bread that my husband Peter had bought at the Farmer’s Market. So, I cut the entire loaf into cubes, sprinkled rosemary, thyme, sage, garlic powder, Kraft Parmesan Cheese, Kosher salt and freshly ground pepper all over the bread cubes. I then drizzled olive oil over it and baked it in a 350 oven for a half hour.
I then proceeded to make more stuffing by first sauteing 1 whole large diced yellow onion in 1 cube of unsalted butter. Once sauteed, I added 3 cups of chicken stock and brought it to a boil. I then stirred in my homemade croutons, covered the pot and let it sit for 5 minutes. I then mixed both the Stove Top stuffing with my own homemade stuffing and stuffed the bird.
When we sat down to eat, Peter and I agreed that the stuffing was amazing! Especially after having been stuffed in the bird and having all those juices become incorporated. YUM!
So here’s the recipe:
Amazing Mishap Stuffing
2 Boxes of Turkey Stove Top Stuffing, prepared according to the package directions, EXCEPT use Chicken Stock in place of water.
For The Croutons:
1 – Loaf Challah-type bread, cut into small cubes
Kraft Parmesan Cheese
Kosher Salt to taste
Fresh Ground Pepper to taste
For The Stuffing:
3 cups Chicken Stock
1 stick unsalted butter
1 Large Yellow Onion, diced
Fresh Ground Pepper
To make the croutons, heat your oven to 350 degrees.
Use aluminum foil or parchment paper on a cookie sheet. Spread the bread cubes onto the cookie sheet. Sprinkle with enough dry thyme, sage, rosemary, garlic powder, parmesan cheese, salt and pepper to evenly, but lightly coat. Drizzle olive oil over the bread cubes lightly. Bake the bread cubes for 25 to 30 minutes, until they’re a deep golden brown. Remove from oven and let cool.
To make the stuffing: First, prepare the two boxes of Stove Top Turkey Stuffing according to the package directions, except use Chicken Stock in place of water.
In a large pot, melt 1 stick unsalted butter. Saute 1 diced yellow onion in the butter until the onion becomes slightly transparent. Add the 3 cups chicken stock, a little Kosher salt and fresh ground pepper and bring to a boil. Stir in the croutons and mix until combined. Cover the pot and let sit for about 5 minutes. Stir in the already prepared Stove Top Turkey Stuffing.
Stuff the turkey (or even a few chickens), or serve as is. Enjoy!
HAPPY THANKSGIVING EVERYONE!