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Thanksgiving Week: Get Stuffed

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

Ingredients:

  • Several Cups of Burgundy Wine
  • Butter
  • 1 Stalk of Celery
  • 1 to 1 1/2 Medium Onions
  • 1 or 2 Bags of Cubed Dressing

Directions:

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.

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Categories: Baking, kosher, Recipes, Side Dish, Thanksgiving, Turkey, Vegetable, Vegetarian, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

18 Comments on “Thanksgiving Week: Get Stuffed”

  1. May 31, 2012 at 11:08 am #

    Looks delicious. I remember growing up we always put the stuffing in the turkey. Then, it was said to be unsafe? Is that true?

  2. thebeadden
    May 31, 2012 at 11:29 am #

    My mother-in-law had a recipe that she was always winning awards for. I make it every year but my family doesn’t like it. I end up making two different ones. Maybe I’ll use this one for them!
    I’d sure love to know the recipe for the one you use pine nuts in. I love them! Never thought about using them in stuffing before.

  3. May 31, 2012 at 12:27 pm #

    haha “comfort food crack” that’s PERFECT! listen, i can’t tell you how incredibly AWESOME it is to get all this thanksgiving-y goodness in the middle of the year….I may just have to take out the fat pants early this year!

  4. fashionatress
    May 31, 2012 at 12:34 pm #

    Can you adopt me please? I will help test all your food! How delicious does it all look! Salivating here!

  5. May 31, 2012 at 2:51 pm #

    It is crack, isn’t it? Never thought of it that way. Now I am craving a box of Stove Top. Actually, I use that when I make a turkey. But I take the goodie bag out of the turkey, cook it up, dice the organ meat and add it to the box of stovetop. I also add more seasonings to it because I think it is a smidge too bland. And I take the turkey baster and get some of the turkey drippings to add as part of the water measurement.

  6. May 31, 2012 at 9:32 pm #

    I’m a big fan of the traditional onion and celery stuffing as well. Looks good!

  7. May 31, 2012 at 11:52 pm #

    I’m not big on stuffing but this looks delish… :-)

  8. June 1, 2012 at 3:17 am #

    What is cubed dressing? This stuffing sounds delicious!

    • June 1, 2012 at 6:44 am #

      It is dried/toasted bread cut into 1/2″ square cubes. Often time it may be seasoned with some Italian seasonings. Here it can often be found in the bread asile of the grocery store and is typically sold in bags.

      • June 1, 2012 at 7:45 am #

        Thanks – I could make my own, couldn’t I?

  9. June 1, 2012 at 8:15 am #

    Sounds everso tasty! In the UK we typically have sage and onion stuffing inside the bird, and a fruity one (possibly apricot and chestnut) on the outside.

  10. June 1, 2012 at 9:36 am #

    Mmmmmm. I started drooling a bit.

  11. June 2, 2012 at 12:10 pm #

    i make the best dressing ever hehe

  12. June 9, 2012 at 12:51 am #

    This looks to be similar to how I make stuffing for my turkey … have even used thr same flavor if Pepperidge Farm packaged stuffing. However, I don’t stuff my turkey with it … it already takes so long to roast that adding the stuffing into the bird’s cavity just increases the cooking time, not to mention that there’s always the danger of undercooked bird & stuffing if we don’t use a roasting thermometer properly.

    Lately, I’ve been added fried sausage meat to the stuffing … meat from either fresh sausages squeezed out from true casings, or frozen sausage meat that are sold in plastic tubes at the supermarket. Gives the stuffing a more hearty taste.

    Cheers!
    Aldrin

  13. June 10, 2012 at 11:11 am #

    You know that no one who reads this will ever make this recipe, right? I’m not knocking your entry, it’s just too true that everyone already has their family own stuffing that they’ll never stray from. Eating a version that isn’t Mom’s is the sacrifice you make when you go to your spouses house. When I married, I lost about every one of my family recipes, including the stuffing. Sure, I could make it I suppose, but I’d only be making it for one.

Trackbacks/Pingbacks

  1. Thanksgiving Recipe Cornucopia « Rantings of an Amateur Chef - November 17, 2012

    [...] Stuffing [...]

  2. All Rotten Au Gratin? | Rantings of an Amateur Chef - March 2, 2013

    [...] Gravy, Shrimp Etouffee, Slow Cooker Chicken and Dumplings, Sweet Macaroni Salad, Texas Straw Hat, Thanksgiving Stuffing, Turkey Noodle Soup, Tuscan Kale and White Bean Soup, Vietnamese Spring [...]

  3. All Rotten Au Gratin? | Rantings of an Amateur Chef - March 2, 2013

    [...] Gravy, Shrimp Etouffee, Slow Cooker Chicken and Dumplings, Sweet Macaroni Salad, Texas Straw Hat, Thanksgiving Stuffing, Turkey Noodle Soup, Tuscan Kale and White Bean Soup, Vietnamese Spring [...]

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