I can’t tell you how sick I am of this stuffing. Every year I suggest a multitude of alternatives, and every year Bruce insistsinsistsinsists on the same old/same old. Truth be told, I could do without the turkey dinner altogether. It takes forever to make and twice as long as that to clean up. And what a messy cleanup it is what with the roasting pan, the syrupy mess made by the sweet potatoes and graving drippings that manage to find their way all over the house.
But being the wonderful wife that I am (and enjoying the crispy wings…and sandwiches for the next eight days’s worth of lunches and dinners), I go ahead and make turkey with stuffing and all the trimmings every holiday season.
Oh, I am wonderful….
Here’s what I do: Saute one huge diced brown onion in oil with five or six stalks diced celery. Remove from pan and add salt and pepper. Now saute at least six Italian sausages, meat removed from casings. Cook until done, and add to the onion mixture. Just for a laugh I thought I’d trick Bruce and add a few diced Granny Smith apples this time around (I thought it was an improvement, not sure he noticed), which I sauted in the same pan with some butter (obviously, get rid of the sausage grease first). When the apples are soft, return onion mixture to the pan and add bread–I used La Brea’s stuffing this year and I thought it was a giant ripoff; go ahead and use Marie Callender’s or whatever is on sale–and at least half a stick of butter plus at least one can (yes, “can”…not homemade though you surely could) of chicken stock. Cook on low heat until well mixed. Refrigerate until ready to stuff bird.
Now, I divide stuffing lovers into two groups: those who prefer it cooked inside the bird so it stays moist and the turkey’s natural juices further flavor it and those who prefer it baked in a casserole until it’s all dried out and very nearly tasteless. I rest my case.