Thursday, November 27, 2014

Happy Thanksgiving.

Nothing literary today, it's turkey stuffing time in the US. (yes I know that's a rude expression in the UK).

My husband's yankee family uses a sausage/herb stuffing.

Brown 1lbs cheap pork sausage (you want the fatty stuff that is everything bar the oink).
Once it's browned wilt 1-2 chopped onions and 3-4 stalks of celery cut into slices in the same pan.

In the meantime chop up 1 to 2 loaves of white bread. Ideally stale bread, but I never remember to get it in time. The amount of bread depends on the size of the turkey. Reserve the heal of the bread to seal the open end of the bird.

Don't forget to remove the innards

In a big bowl mix the bread, the sausage/onions/celery and two eggs. De-glaze the pan with about 1 cup of water and add that to the mix. Add one teaspoon each of salt and ground black pepper. (Can skimp here). Add two teaspoons dried thyme and sage. Sometimes I add the seasoning to the sausage while it's browning, and sometimes use boullion rather than water when de-glazing. It depends what I have and how nice I'm feeling.

Mix thoroughly and stuff your bird.
It will all fit, but it doesn't look like it.

I usually make an aluminium foil tent and bake in a slow oven (325 F, 155C, no idea which gas mark) until it's done.