Food

Yankee Stuffing Traditions: Make Mine

thanksgiving stuffing

Stuffing

It’s one of those things that varies, region to region. It has a lot to do with corn versus wheat as available flours for bread back in the day, but now has more to do with tradition than anything else. In the frozen north, it’s wheat flour bread crumbs that create the base, be it leftover homemade bread or a bag or dried stuff. In the whistlin’ dixie south, it’s corn based, be it flavored with sausage or potlikker.

I love them both, equally, but nothing means home like a bunch of my mom’s stuffing. When she came to visit a few weeks back, we made a batch. The melt in your mouth bread bits, the crunch of the nuts, and the tang of the cranberries combine to make one of the most distinct and valuable tastes of my life. Stuffing and mashed potatoes are my soul foods, the things that make me release the tension from my shoulders and really enjoy the experience of eating. As soon as a forkful of either of them touches my tongue, I am instantly relaxed. 
I’m still nursing my eye and am typing this with my eye pretty much closed so as not to wear them out more, I didn’t actually make the stuffing yet this week. But I wanted to share it with you anyway so you might include it in your meal this week, in case you don’t have a family recipe yourself for this side. This also means I don’t have pictures of my actual stuffing but the above looks exactly the same. I’m sure that it’s near exactly the same recipe because this is really the standard up north. I prefer more cranberries, however.

Ingredients

1 bag of Pepperidge Farm Herb Seasoned Stuffing
Celery
Onions
Walnuts
Apples, equal amounts of tart and sweet, peeled
Fresh Cranberries
Stock (chicken is what we normally use)
Butter

How to Make the Stuffing

Dice the celery, onions, apples and walnuts and add them to a wide pan with a large dollop of butter. Cook until translucent and fragrant. In a casserole type cooking vessel, combine the stuffing mix with the vegetable mixture. Add in a handful, or two, of cranberries. Add in the appropriate amount of stock for how much stuffing mix you’ve added, making sure to get it all over the casserole and not just in one spot. Cover with foil and cook in the oven with whatever else you have going. Don’t worry too much about the temperature, just keep an eye on it and take it out when it starts to look done.

Super easy, super delicious.

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