by Andrea Watman
I make this stuffing every year. My eldest nephew Barry is a vegetarian and therefore I started making this particular stuffing for him. I used to make it with chicken livers and chicken stock –but now this is our family favorite. The addition of dried cranberries makes the stuffing colorful, and also adds a wonderful tartness. The texture is similar to that of bread pudding when cooked.
Yes it has butter, yes it has eggs, yes it is rich, but Thanksgiving is not the holiday to worry about calories.
On a personal note - I love you Barry Seth…
It is always my pleasure to cook for you.
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Serves 12
Ingredients:
2 Packages corn bread stuffing
(you can use fresh cornbread cubes but I really prefer the dried mixture for this recipe)
1 Bunch Celery – sliced thin
2 Whole Onions
1 ½ Lbs Cremini Mushrooms – sliced thin
1 Lb Dried Cranberries
½ Lb Chopped Pecans
½ Cup of Milk
1 Lb Butter
½ Cup Olive Oil
8 Eggs
2 Onions finely chopped
1 teaspoon pepper
1 teaspoon salt
1 teaspoon Bells poultry spice (it’s that little yellow box in the back of your spice rack)
Procedure:
1. In a large fry pan sauté the onions and celery in ¼ lb butter and ¼ cup olive oil – cook until translucent. Place cooked onions in a large bowl.
2. Add ¼ Lb butter, the remaining olive oil and mushrooms to fry pan and cook on high heat until lightly browned. Add cooked mushrooms to the onion celery mix. Add remaining butter and fry pan and heat until butter is melted – do not allow to brown.
3. Add dry corn bread stuffing mix to bowl. Add melted butter, salt, pepper, poultry spice, dried cranberries, and chopped pecans to bowl and mix.
4. Mix together eggs and milk. Beat until frothy. Add egg mixture to other ingredients and mix well. If the mixture seems dry – add a little warm water to moisten.
5. Place in a large roasting pan. The stuffing will rise as it cooks – so do not over fill pan. Cook at 375° for 1 - 1 ½ hours (depending on your pan, how thick the stuffing is in the pan and your oven) . It will be brown and crisp on the top when done.
6. You can cut into squares and serve.
This stuffing holds up for days and microwaves perfectly.
