Thanksgiving Stuffing

This is the kind of dish that evokes so many memories for me. My uncle Bumpy made Thanksgiving dinner every year when we were kids. We’d get in the car and drive to the ferry to Martha’s Vineyard to Bumpy and Claire’s house. We started the meal with oysters Rockefeller and clams casino. Then all the classics - a huge turkey, cranberry sauce, green bean casserole, mashed potatoes, mashed yams or squash, creamed pearl onions, and, of course, stuffing, all doused in gravy made from the pan drippings.

Bumpy is an amazing cook and the stuffing was always the best part. I have a vague memory of Bumpy adding oysters to his stuffing (we were on an island in the Atlantic after all) but I leave those out :)

THANKSGIVING STUFFING

Everyone’s favourite Thanksgiving dish. While these measurements are completely approximate — feel free to add or remove what you like — this recipe makes what I would consider a large quantity for a normal dinner and fills one large casserole dish. I double it for Thanksgiving. This can be made vegan by leaving out the sausage, eggs and butter.

1 - 2 loaves white sliced bread, torn or cut into small chunks

1/2 pound (500 grams) or so sausagemeat (breakfast sausage in the US)

2 onions, chopped

1 or 2 heads of celery, chopped

1 to 2 cups button mushrooms, chopped

2 - 3 apples, chopped

1/2 box Bell’s poultry seasoning (or another poultry seasoning)

1 cups fresh or frozen whole cranberries

some fresh rosemary and parsley (optional)

Water or broth

3 eggs

salt and pepper to taste

butter

Begin by toasting the bread in the oven. You don’t have to do this (and I often skip it), but it helps.

If you’re using sausage — and you should — crumble it up in a very large pot and brown over high heat. Now lower the heat a bit, add in a big chunk of butter and add in the onions, celery, mushrooms, apples, poultry spice, salt and pepper. Cook for 15 minutes or so, stirring occasionally. Once all cooked, turn off the heat and add in the fresh herbs, cranberries and the toasted bread and/or breadcrumbs and stir to combine. Add a cup of water or broth at a time, stirring between each addition, until the bread is no longer dry. (At this point, tradition would have you mix up some eggs with salt and pepper and add it to the mix. I often skip this step.)

Stuff this into your turkey/chicken OR butter a large casserole dish and spoon your mixture in. If you’re not cooking it in the bird, add a bit more broth or water on top. Dot the top with butter and cover with foil. Bake in a 200C/400F oven for 45 minutes or so, then bake for 15 minutes more without the foil on top to brown.

Can be made the day ahead and stored in the fridge.