Happy Almost Thanksgiving!

I thought that you may be looking for recipes to wow your family on Thursday… so here’s one that’s a real winner. Plus, I made a special poll I’d like you to take. It’s at the bottom of this page 🙂

So, back to the stuffing…. not only is it delicious – it’s pretty too! I originally posted this 2 years ago, and I’ve made it quite a few times since. It’s consistently a delicious stuffing that the whole family loves.

Plus, it’s not that boxed stuff… you know the one…from the same wiseguys who make the macaroni in the blue box with the powdered orange “cheese”.

Think Outside the Box.

Real Stuffing.

This recipe has got just the right amount of everything, and since I barely changed it at all, I’m giving full credit to it’s original author, Diane Morgan.
The recipe is from her book, The New Thanksgiving Table: An American Celebration of Family, Friends, and Food

(but just so you know what I changed up, my notes are in blue)

 New England Bread Stuffing with Bell’s Seasoning

(Before we start Diane’s recipe, here are a couple of my suggestions:
1. To make the bread cubes toasty, after cutting them, I put them into a 400° oven, in an 11″ x 15″ pan with sides. Why sides? Because then you can stir them up every few minutes for even toasting without worrying they’ll drop onto the floor of your oven. After about 10-15 minutes, they’ll be done. Also, if you decide to do more than the recipe calls for, you’ll have a lot of fresh croutons)

2. Before you start, cut everything up and put it into appropriate-sized bowls.
This will make the recipe so much easier!

5 T. Butter, room temp
9 c. unseasoned bread cubes ½” x ½” (I used 15oz. artisanal Ciabatta)
1 lg. yellow onion, chopped (I used 12 larger-bulbed green onions, bottom ⅔ of the stalks, chopped)
2 lg. carrots, peeled and chopped
2 large ribs celery, chopped
¾ c. fresh cranberries (I used 1 cup)
½ c. fresh flat-leaf parsley (also called Italian parsley)
1 T. Bell’s Seasoning*
1 tsp. Kosher or sea salt (I used Pink Himalayan)
½ tsp. freshly ground pepper
3 large eggs, lightly beaten
3 c. chicken stock

Preheat the oven to 350°.
Coat a deep, 9″x13″ baking pan with 1 T. of butter.

Place the bread cubes in a very large bowl. In a 10″ sauté pan, melt the remaining 4 T. butter over medium-high heat and swirl to coat the pan. Add onions, carrots, and celery and sauté, stirring frequently, for about 5 minutes until the onion is soft and lightly browned. Add the onion mixture, along with the cranberries to the bowl with the bread cubes and stir to combine. Using a rubber spatula, mix in the parsley, Bell’s Seasoning, salt, and pepper. Add the eggs and stock to the bowl, and mix well. (I premixed these last two, which worked out really well).

Scrape the stuffing into the prepared pan and bake, uncovered, for 45-50 (I used 55) minutes until the top is lightly browned and crusty.

I’ve come to realize, after reading the cookbook, and tasting this perfect blend, that Bell’s Seasoning is imperative.

I ordered it online, and not only was it inexpensive, it was delivered in less than a week. I also *just* saw it at my local grocery store (although it’s cheaper to buy it online). It’s a New England staple, and in Diane Morgan’s words, “It’s an aromatic and herbaceous blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper”. Wow, is it ever! Trust me. You want this.

Remember, just because I gave you a recipe, doesn’t mean you can’t make it your own by adding or subtracting ingredients to suit your taste.

Now, it’s time to take my Thanksgiving Poll…. tell me – who’s making your Thanksgiving Meal this year?