Thanksgiving Stuffing!

Simple Stuffing with Apples, Raisins, and Walnuts

November 2007, pg. 100

I almost forgot to take a picture...Oops

I almost forgot to take a picture…Oops

Simple Stuffing Recipe

After vegetables have softened in step 2, stir in 2 apples (such as Gala or Granny Smith), cut into 1-inch pieces, ½ cup of raisins, and ½ cup of coarsely chopped walnuts. Cook until apples start to soften, 3 to 5 minutes. Add wine and continue.

*adapted from Everyday Food, Issue #47, pg. 101

This year, P and I went to his parents’ for Thanksgiving and his mom asked if we would bring the stuffing. I told her that would be perfect since I needed to make the apple and raisin version of the simple stuffing recipe for the blog. Before making the stuffing I showed P the recipe and he requested that I also add walnuts, so I did. We also brought homemade double-vanilla ice cream, blueberry scones, and homemade bread.

The night before Thanksgiving I just wanted to relax after a full day of baking the other items we would be contributing to the holiday weekend. I convinced myself to get up early the next morning and make the stuffing. I woke up at 7 am Thanksgiving Day giving myself 2 hours to shower, make the stuffing, eat breakfast, and pack the car. It took us 3 hours to get all of our chores done. Maybe next time I will take the advice given at the beginning of the recipe and make the stuffing the night before, so we can leave on time. But there were no worries of showing up late for dinner just missing out on playtime with our nieces.

The stuffing was very easy to make, it just took some time with all of the chopping. I must admit that I did roast the bread a few days before, eliminating that step the morning of. I chose to put two Gala apples in the stuffing and a cheap Chardonnay for the called Chard. It was definitely a cooking wine and not drinking wine. We had a glass later that night and decided the rest of the bottle would be used to cook with and not drink. I also used our own chicken stock instead of canned chicken broth. I honestly didn’t measure the amount required to saturate the bread but seemed to be less than the 29 ounces the recipe called for. I put the stuffing in a 9 x 13 inch Pyrex dish that was buttered and I covered it with buttered aluminum foil. NOTHING went inside our turkey.

The simple stuffing with apples, raisins, and walnuts was a hit! We had way too much food at our Thanksgiving table but everyone tried the stuffing and some even went back for seconds. The following day we had leftovers for lunch and the stuffing disappeared. Another success!

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