Welcome back to Day Three of Thanksgiving Week!
Stuffing (some call it dressing, but I’m using stuffing) is nothing but comfort food crack. Whether it is the simple instant Stove Top or the more complex ones with fruits and nuts, it has been a staple with the traditional Thanksgiving turkey.
This recipe is actually pretty basic. No apples. No pine nuts (although I’ve made a good stuffing that includes both).
Burgundy wine, which ties in with the turkey and gravy, is the only unique addition.
I always make two bags!
Sauté the onions and celery in butter.
Add the liquids and get them hot before adding the cubed dressing.
Mix it all together.
This is the stuffing kept out of the bird.
This was in the bird and both the turkey and some of the bastings add flavor.
Red Wine Stuffing
- Several Cups of Burgundy Wine
- 1 Stalk of Celery
- 1 to 1 1/2 Medium Onions
- 1 or 2 Bags of Cubed Dressing
Prepare dressing according to the package directions with a few modifications. Use the butter called for in the directions to sauté 1 to 1 ½ onions and 1 large stalk of celery. Also substitute ½ of the broth or water called for with red wine.
I put some stuffing in the bird if you choose to (many people recommend not to), pack, not tight, both cavities with dressing. Lace closed both openings.
When the turkey has cooked for the prescribed time and reached the desired temperature, remove from the oven, Remove stuffing from cavities and keep warm. Extra stuffing should be warmed in a covered dish prior to serving at 325 for 15 minutes.