Neat STUFF(ING)
Giving thanks for Thanksgiving itself
November 26, 2009 by karenvitt
Filed under Neat STUFF
Letter from the editor:
My dear Neat Sheet readers, Happy Thanksgiving! I’ll keep this short because this long, fabulous holiday weekend is all about family and friends and eating and shopping, and NOT about blog posting. That said, I want to tell you all how thankful I am for your readership and support over the past few months as I launch this brand new and still evolving “blogazine.”
Your comments, e-mails and pep talks have given me courage to grow this new venture in a hard economic time, and in the process I’ve met so many brilliant, gorgeous and talented Portland women. Designers, shop owners, writers, artists, filmmakers, chefs, marketers, movers, shakers and chocolatiers! I’m having so much fun I never want to stop, and this year I’m thankful for the opportunity to continue helping connect a community of such strong, dynamic women. THANK YOU!
It makes me thankful for Thanksgiving itself – having this day to slow down, take a deep breath and connect with loved ones over a ginormous dinner. It’s time to get cooking, so I’ll leave you with my favorite stuffing recipe. When it comes to Thanksgiving, I’m a traditionalist. Healthy? What? Low cal? Meh. It feels good to eat yourself silly once in a while, right? This easy, classic stuffing recipe is adapted from Betty Crocker’s 1950 Picture Cook Book, and I bet she looked amazing while stuffing that bird! Have a great holiday! xo-Karen
Betty Crocker Classic Bread Turkey Stuffing
Ingredients:
-12 cups bread cubes
-1 cup unsalted butter
-3/4 cup minced onion
-1 1/2 cups chopped celery, stalks and leaves
-1 cup chopped mushroom (optional)
-2 tablespoons salt
-1 teaspoon pepper
-1 tablespoon ground sage
-optional, no-salt-added chicken broth
Directions
-Melt butter in large skillet over medium heat, then sauté onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
-Stir in salt, pepper and sage, and cook for three additional minutes.
-Place the bread cubes into a large, deep bowl.
-Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
-Toss the cubes thoroughly to coat.
-Let cool and use as stuffing for the turkey (for dry stuffing, add little or no liquid; for moist stuffing, mix in just enough chicken broth to moisten dry crumbs.)
p.s., This recipe is designed for cooking inside the turkey, but you can make it in a crockpot, too! If so, reduce the salt a little and use more chicken broth for moisture.
