- This Nathan is for you. You will likely have to work at it to get your Dad to make it. Twist his arm hard.
Stuffing is something I grew up not eating, my Mother as great a cook as she was, put oat meal in her stuffing. Her stuffing was something I preferred not to eat, ever. I like oat meal porridge, but oat meal in stuffing I found just didn’t taste good. Think I was the only one in the family that didn’t like it.
So when it was time for me to start making stuffing for my own turkey I had no clue how to do it. Read lots of recipes for stuffing but most had things like chestnut, gizzards, or some other thing that didn’t make sense to me. So I tried and failed, making terrible stuffing that nobody, myself included wanted to eat. Bread, onion, celery, salt, pepper, butter,chicken stock in different amounts, nothing worked. I was ready to just give up on stuffing. Then one evening I was watching a show on Celtic music and a group sang, Canterbury Fair, part of the song has this “parsley, sage, rosemary, and thyme”. The light bulb in my mind turned on. That would be great in stuffing. so I tried it, and it was really good, but didn’t stop there, added garlic powder, a couple of changes in amounts and my stuffing song stuffing was born, I haven’t changed it since. So when the kids would say how good my stuffing was I would tell them ” stuffings easy just follow the stuffing song”. So how is it made.
4 liters of bread cubes (make your own by cubing your bread and drying it in the oven or buy it both will work, home made is best.)
2 onions (tennis ball size) 1/4 inch dice
1-1/2 cup of celery 1/4 inch dice
1/2 red pepper 1/4 inch dice
1/2 green pepper 1/4 inch dice (you can use 1 pepper of your choice if you want)
1/3 pound of butter
1 cup chicken stock
1 cup of chopped fresh parsley (don’t pack it in leave it loose in the cup)
1-1/2 tablespoons sage
1 tablespoon rosemary
2 teaspoons thyme
2 teaspoons of garlic powder
1-1/2 teaspoons of salt
1 teaspoon of pepper
1 bay leaf
I put the bread cubes in a stock pot so I have room to mix everything together. Add butter and chicken stock to a frying pan on medium high heat. when the chicken stock has evaporated add the rest of the ingredients except the parsley and cook for 5 minutes stirring constantly. Take off the heat and mix the parsley in. Remove the Bay leaf and mix into bread cubes. It may seem dry but when it comes out of the turkey it won’t be. Any that isn’t stuffed into the turkey can be cooked in the oven for 45 minutes, just add a cup of chicken stock to it and wrap it loosely in tin foil. I make it the night before and keep it in the fridge until we stuff the turkey in the morning. My turkey comes out of the oven 45 minutes before we eat and I remove the stuffing immediately and wrap it tightly with tin foil shiny side out and put it back in the oven.
So there it is Nathan, my stuffing song stuffing.