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  • Paula Tiberius

Perfect Thanksgiving Stuffing

Perfect! What an obnoxious claim. But, like my Perfect Lemonade, my stuffing is perfect to me. It’s my grandmother’s recipe and she always made extra for me.

I brought it to Canadian Thanksgiving dinner last weekend hosted by my wonderful friends Krista and Alan. (Thanks for a ‘perfect’ dinner guys!) And I plan to make it again for American Thanksgiving.

It doesn’t have oysters, or dried fruit or any of that sub-genre nonsense. This is basically bread, onions and herbs – and you can’t go wrong!!

Perfect Thanksgiving Stuffing

1/2 pound (one stick) of butter

1 egg

Two loaves of bread – one whole wheat, one white

2 large onions or three small, chopped finely

1 bunch of celery, chopped finely

1 granny smith apple, chopped finely

2 cloves of garlic, minced

2 sprigs of fresh chopped rosemary

3 sprigs of fresh chopped thyme

2 or 3 fresh chopped sage leaves

2 cups of vegetable stock

Juice from 1/2 a lemon

1 teaspoon salt (at least)

Preheat the oven to 350 degrees.

Leave the loaves of bread out overnight so they get a bit dry. You don’t have to bake them. I’m completely against that unnecessary step. Then again, I don’t like crunchy stuffing.

In a large crock pot, melt the butter and saute the onions, celery, garlic, apple, herbs and lemon, adding some salt and a bit of the stock so the veggies get quite soft and translucent.

Chop the bread into small cubes and place them in a large bowl. Pour the onion/celery mixture over top and mix thoroughly with your hands. Then pour the stock over top of the mixture and keep mixing with your hands. Salt the whole thing again.

Add the egg and mix again, then pour everything back into the crock pot and bake for 1 hour.

Serve hot!

Happy Thanksgiving!

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