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By Thomas Starzomski
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A little bit of backstory... |
The source of this recipe is relatively unknown, and somewhat convoluted in what we do know. We received the recipe from my Nan, the grandmother on my father’s side. From her memory, she got it from her mother, who got it from her mother. So it can be inferred that it’s been passed down through several generations of mothers on my dad’s side. Eventually, it ended up in my mom’s recipe notebook, which is how we happen to have it now. And soon, I’ll be passing it on to you all.
This is a recipe that’s relatively close to my heart. We only have it twice a year: On Thanksgiving Day with turkey, and on Christmas Day with turkey. When I was young, I didn’t help with it at all, mostly because I was too distracted with all the gifts surrounding me or what have you. (I was also too young to use both a food processor and an oven, but that’s besides the point.) As of two or three years ago, I started using the food processor to turn the loaf of bread into breadcrumbs. And just a few days ago when I made the recipe to take some pictures, I did most of the recipe (Mom still handled cutting the vegetables and the oven.)
This recipe is definitely on the easier side, and it’s a good replacement for all of those “turkey stuffing in a box” products. But for its simplicity, it's surprisingly good! Other than getting to spend some quality time with my family, the turkey stuffing is something I'm always excited for. It also makes for an easy snack if you have the necessary ingredients and some random fresh bakery loaf bread lying around in your kitchen collecting dust (but not mould, don’t eat mouldy bread. I mean it’s common sense, but some people are gonna do it anyway. So there’s my disclaimer.) Now, with that out of the way, it’s recipe time!
This is a recipe that’s relatively close to my heart. We only have it twice a year: On Thanksgiving Day with turkey, and on Christmas Day with turkey. When I was young, I didn’t help with it at all, mostly because I was too distracted with all the gifts surrounding me or what have you. (I was also too young to use both a food processor and an oven, but that’s besides the point.) As of two or three years ago, I started using the food processor to turn the loaf of bread into breadcrumbs. And just a few days ago when I made the recipe to take some pictures, I did most of the recipe (Mom still handled cutting the vegetables and the oven.)
This recipe is definitely on the easier side, and it’s a good replacement for all of those “turkey stuffing in a box” products. But for its simplicity, it's surprisingly good! Other than getting to spend some quality time with my family, the turkey stuffing is something I'm always excited for. It also makes for an easy snack if you have the necessary ingredients and some random fresh bakery loaf bread lying around in your kitchen collecting dust (but not mould, don’t eat mouldy bread. I mean it’s common sense, but some people are gonna do it anyway. So there’s my disclaimer.) Now, with that out of the way, it’s recipe time!
The Recipe Itself (Finally!)
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Ingredients
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Step One: Melt the butter in a saucepan on medium heat. While you let the butter melt, dice up the onions and celery. When the butter has fully melted, put the vegetables in the pan. Saute the vegetables in the butter until tender and soft.
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Step Two: Manually tear the bread into more usable chunks, that are ideally a little smaller than your palm. Using a food processor, putting in a few chunks at time, grind the bread into breadcrumbs. Whenever you need to empty the processor, pour the breadcrumbs into a 13" by 9" pan.
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Step Three: In the pan, add salt, pepper, sage, savory, and poultry seasoning. Then mix. Afterwards, add the sauteed vegetables overtop of the breadcrumbs. Stir until combined. When you're finished, it should ideally look like the picture.
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Step Four: Bake in the oven on 325 degrees fahrenheit for 30 minutes to an hour. Let it cool before serving. Enjoy, and thank you for reading!
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