Good morning, welcome to our series sharing Food Holidays: November, 2021. Today is National Stuffing Month and I wish I knew how to make the Stuffing my parents made when I was a child. Although, in our home we had both Cornbread Dressing which was my mom’s families favorite and Bread Stuffing which was my dad’s families favorite and mine. How about you. Do you prefer Bread Stuffing or Cornbread and why?
National Stuffing Month
Stuffing is a major component in the completion of Thanksgiving meals. Chicken and Turkey can pop up at any time of the year, but when we want to dress those Birds up, Stuffing is needed. Stuffing comes in all shapes and sizes. There are no hard rules about what constitutes Stuffing. Which can be any kind of Bread, Rice, Quinoa, and or Matzo. There’s only one hard and fast stuffing rule: mix the ingredients up. The stuff the ingredients inside a cavity of another food item.
NATIONAL STUFFING DAY ACTIVITIES
- Invite friends or family to come for a Stuffing tasting party. Everyone can bring there version of Stuffing to pre-test as a group.\ Who knows—one of your friends might have your next great Holiday recipe.
- There’s a whole world of Stuffing out there, and most of us only tend to make Stuffing for the Holidays. Today’s the day to stray away from that boring Turkey Stuffing. Try a new recipe. If anyone in your family turns up their noses, tell them you made the Stuffing for yourself and you’re not sharing!
- Go back vintage and watch Julia-Child-Land make her make stuffing. Or visit your favorite food blogger’s page and see what they have kicking in the recipe department!
WHY WE LOVE NATIONAL STUFFING DAY
- With Thanksgiving around the corner, its the perfect day to perfect your stuffing recipe. Or, if you’re hosting Thanksgiving for the first time, test that Stuffing recipe before it’s too late.
- Do you want a simple formula for making stuffing? Start with a Grain, add liquid and/or fat, Spices and Herbs and something with flavor and texture.
- With the Holidays on the way, you’re going to need refrigerator space. Stuffing is a great way to use up some of the leftovers taking up refrigerator real estate. Take those Croutons from last week’s Salad, Butter, Celery Stalks and half an Onion. Mix these ingredients together using a little Hot Water. Stuff these ingredients into Red Peppers that are going to go bad. Pop the whole the whole thing into a Casserole Dish with a little Olive Oil on top. Bake in a hot oven. No one will ever guess that last night’s leftovers have become tonight’s dinner.
Ingredients
- 1 cup Butter
- ¾ cup chopped Onion
- 1 ½ cups chopped Celery with leaves
- 9 cups soft Bread cubes
- 2 teaspoons Salt
- 1 teaspoon dried Sage Leaves
- 1 teaspoon dried Thyme Leaves
- 1 teaspoon Poultry Seasoning, or to taste
- ½ teaspoon Ground Black Pepper
Directions
- Step 1. Preheat oven to 350 degrees F
- Step 2. Melt Butter in a large skillet over medium-high heat until. Sauté Onion and Celery in Hot Butter until Onion is soft, 5 to 10 minutes.
- Step 3. Put the Bread Cubes in a large bowl. Season Bread with Salt, Sage, Thyme, Poultry Seasoning, and Black Pepper. Add Onion Mixture to Bread Cubes; stir. Pour Bread mixture into a large Casserole Dish and cover the dish with Aluminum Foil.
- Step 4. Bake in the preheated oven until golden and hot. About 1 hour.
Thank you,
Glenda, Charlie and David Cates
