It is Thanksgiving morning and the rain and wind have stopped – there is a crispness in the air and the sun is shining. The cooking continues. The pie is done (see yesterday’s post), last night I made the cranberry sauce (see October 20th Post – Add Some Flare to Your Cranberries for the recipe) and this morning the stuffing. I will also be serving cornbread, which I will make closer to the time we eat, whipped cream for dessert, crab and potatoes – haven’t quite decided on mashed with nutritional yeast gravy or sweet potatoes. We will also be serving Pear Sauce (see September 7th Post – Holy Cow – What to Do with 27 Pounds of Pears for that recipe).
It is hard to find stuffing that does not have chicken broth in it and usually I have to get the Stouffer or Pepperidge Farm brand, but this year I found some Arrowhead Mills Organic Savory Herb Stuffing – yeah!
1 – 10oz package of organic stuffing – or you can make our own breading
3/4 stick of butter – 1 Tbl for sauteing the rest melted
1 cup pistachios (the were sold out of unsalted – so I omitted any other salt from the recipe)
1/2 cup raisins – I use white
1/2 cup dried apricots – chopped (I used some that we dried this past summer)
1/2 cup dried blueberries (I used some that I dried this summer) – you could also use cranberries or dried cherries
1/8 – 1/4 cup (packed) fresh sage – chopped, lucky enough to still be able to get from the garden
1 – 1/2 cups chopped celery
1 – 2 cups chopped onion
Salt and Pepper to season
1 1/2 – 2 cups – vegetable broth
1. Shell the pistachios. Here is a trick for the ones that you can not open – using a shell half, place in the opening on the nut and turn – it will crack open the shell. Now you will not ruin your nails or have to throw them out. Place in a large glass mixing bowl.
2. Add the dried fruit to the pistachios.
4. Melt the butter and preheat the oven to 350 degrees.
5. Add the celery mixture to the pistachio and fruit, add the stuffing – mix up. Add 1 1/2 cups broth and mix well. Add the butter, mix. If it still seems too dry add more broth until the mixture is to your liking.
6. Grease with butter a glass 11x7x2 baking dish. Pour the stuffing in and spread evenly.
7. Butter a piece of tin foil and place on top of the stuffing. Bake in the oven covered for 40 minutes. Take the tin foil off and bake for about another 20 minutes or until the top is crisp and golden.
Happy Thanksgiving. Enjoy the ones you are with, if you can take a walk and let your surroundings sink in, ground you and give you energy – let the love flow! Have a great day!