D's Holiday Stuffing

Guys, I have something to tell you. It’s Thanksgiving Week. If you’re excited, good. If you’re not, sorry. There’s literally nothing I can do for you. Unless wine would help you. Then, I can help. Also, I didn't really mean it when I said sorry.

But, if you are even somewhat like me, that means cooking paradise. Thankfulness? Eh. I can do without it. But cooking/eating? Life. Necessities.

From my childhood, like most people, there are memories and moments I have carried with me and will (hopefully) never lose. For example, my grandfather lived close enough to us that we had Thanksgiving and Christmas with him every year. And, obvi, he loved to cook and was a teensy bit awesome at it. Every year, he was in charge of stuffing, giblet gravy and/or “the turkey.”

Truth be told, I hated stuffing as a child. It was not even close to my favorite thing. But, the smell of the kitchen while he made it was something that would be engrained in any person’s memory. It’s a fact that really cannot even be described. It’s like mixing warmth, love, and happiness in a big bowl with a little “holiday” smell and baking at 350 until the whole world gets just a little bit happier. Maybe that’s why I love this recipe now.

D's Holiday Stuffing
D's Holiday Stuffing

So, if you’re looking for a stuffing recipe that doesn’t come out of a box, seriously consider this one. Because, Thanksgiving is about making memories and what better category of memories than food.

D’s Holiday Stuffing

1 Package Corn Bread, made ahead

4 Eggs, hardboiled and diced

1 Package Pepperidge Farm Stuffing Mix

1 Large White Onion, diced

4 Stalks Celery, chopped

1 Stick Butter

¼ Cup Corn Meal

32 oz. Chicken Broth

Garlic Powder

Salt & Pepper

Poultry Seasoning

Ground Sage

If at all possible, make the package of corn bread mix the night/day before. When it is done, shred it up a bit and leave it out in the pan overnight to dry. This part always weirded me out but, it’s just the way it goes.

Start by sautéing the onion and celery along with the stick of butter. I personally like to add the seasonings at this point because the oil and heat jazz them up a bit from their “dried” state. And I don’t really measure, I just go nuts. But, if you really need a measurement, I would probably guess around ½ Tablespoon of each.

While that is going, add the cornmeal along with about half of the chicken broth in a small sauce pan. Stir well and let it start a slow simmer until it begins to thicken a bit.

In a bowl that is substantially bigger than your head, combine the Pepperidge Farm mix with the crumbled cornbread. Notice how I was specific with branding. Do not use Stove Top. Find this one and use it. It is so much better and your guests will think you were sent from heaven with the sole-purpose of satisfying their gluttonous desires. They make a few different styles and honestly, I've tried pretty much all of them. They are all good.

Add the veggies and cornmeal broth and stir well. You’re going to need a little elbow grease for this one but, I truly believe in you. If you like hardboiled eggs in stuffing, add them now. If not, feel free to leave them out and suffer from boring stuffing and a boring life.

No one likes dry stuffing so, use your little eye balls to judge and add more broth as necessary. If you were also in charge of a turkey, I like to get some of the drippings from it to use instead of the pre-made broth. Cause, NOM NOM.

Pour the stuffing into a pre-greased casserole dish and bake at 350 for about 30 minutes. You will know it is done when the top turns a golden-sexy brown.

I hope your Thanksgiving is memorable and chock-full of laughter and giggles!