Picture Thanksgiving Day. The aroma of the cooking turkey seeps through the house. Children are called to set the table. The beautifully, browned turkey is resting on the sideboard, legs toward us, stuffing tempting us with the aromas of rosemary, oregano, sage, ginger, marjoram, thyme and pepper, tantalising our senses and and daring us to pluck a crusty piece to melt in our mouths before swallowing it. Heaven! A voice from the kitchen calls, “Leave the stuffing alone!” Too late!
The best part of Thanksgiving is being with family and friends! Along with that is the delicious, traditional feast with turkey, stuffing, mashed potatoes, gravy, cranberry sauce, all the sides that we each bring to share and pumpkin pie.
Hands down, if ever forced to choose one side dish to accompany turkey, it would be stuffing, not fancy oyster or sausage enhanced stuffing, just good old-fashioned basic stuffing –with gravy of course.
The first step to great stuffing is choosing high quality bread. Right about mid-November I purchase three loaves of wild yeast sourdough and one dark brown pumpernickel loaf. I set them on the oven racks at 175 – 250 for 20 minutes or so until crisp, not browned (stay in the kitchen, check so you don’t burn the bread), break them into pieces and store them in the freezer until the Wednesday before Thanksgiving.
Traditional Stuffing Magic
You choose amounts. The consistencies and aroma will guide you.
In a giant bowl, or two large ones, break the bread into smaller sizes (a quarter coin).
Chop onions into small pieces, no larger than a half inch. Sauté onions in olive oil. Since each onion variety offers a unique health benefit, I use three types: red yellow or white and sweet. Garlic is optional. If you like garlic, peel, chop, or squeeze in a garlic press, allow to rest 10 minutes, and add to sauteed onions.
Add raw eggs, sauteed onions, chopped celery (I do not saute the celery) to the bread. Stir.
Now add the spices (rosemary, oregano, sage, ginger, marjoram, thyme and pepper) or simply use Bell’s All Natural, Salt Free Seasoning ( in business since 1867). Mix.
Add chunks of butter. Pour boiling water/turkey paste over it all and stir. Go easy, you can always add a little more.
Form into balls and place in caserole dishes prepped with parchment paper or lightly oiled bottom and sides. Cover lightly with foil.
Bake at 350° a half hour or so. Keep an eye on it. After 20 minutes, remove the foil and continue baking for another 10 minutes. Times are approximate. The outside should be crispy, the insides moist and steaming.
Download Traditional Stuffing Magic
Of course you make gravy on Thanksgiving Day, however, here’s a thought: make it ahead.
Bonus! Download Turkey Gravy Made Ahead
