November 20, 2011: Mom’s Classic Turkey Stuffing Recipe

Everyone has their traditional stuffing recipe, which seems to vary greatly according to location. When I was growing up in Wisconsin, this is the recipe my mother made every year. After years of watching her do it, I was pressed into making the entire Thanksgiving dinner just before she died and had to call upon my memory to make it just like she used to. Since she never measured the ingredients and neither do I, I’m estimating here so please feel free to experiment with seasonings that are to your liking.

Please note you can use a box of dressing, such as Mrs. Cubbison’s brand, instead of the plain bread cubes but I prefer the unseasoned kind, which I can find in my grocery store’s bakery at Thanksgiving time. Also, my mom always chopped the turkey giblets and added them to the stuffing but my family just wouldn’t eat it knowing they were in there so I usually omit them. But if you’re willing to try it, you really can’t taste the giblets alone, although they do impart a good flavor to the stuffing.

Mom’s Turkey Stuffing

One 1 lb. package bread cubes, unseasoned

Giblets from turkey, cooked and finely minced

1 small yellow onion, diced

1 medium-sized Granny Smith apple, diced

½ t. freshly ground black pepper

Salt, to taste (about a teaspoon)

1 t. dried sage or 1 T. fresh sage, minced

2 t. dehydrated parsley or 2 T. fresh parsley, minced

1 t. poultry seasoning

1 can chicken broth

3 T. butter

Toss bread cubes with remaining ingredients. Let sit for five minutes, so bread has time to absorb liquid, before stuffing into turkey. Place any remaining stuffing in a greased casserole dish and bake alongside the turkey during the last hour of roasting.

November 12, 2011: Roasted Butternut Squash With Sage Recipe

I don’t know about you, but I’m always looking for new and unique dishes to serve alongside my very traditional Thanksgiving turkey. This squash dish fits the bill perfectly; squash is in season during the fall months and the combination of tender chunks of squash with browned butter and fresh sage is simply delicious.

Roasted Butternut Squash With Fresh Sage

1 large butternut squash

4 T. butter

4 T. olive oil

2 T. fresh sage leaves, torn into small pieces

1 t. real maple syrup

Sea salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees. Cut the squash in half in lengthwise and remove seeds. Place each half on a cutting board and slice into one-inch thick slices (rind intact). Place butter and oil on a large, rimmed baking sheet. Place in the oven until butter is melted; top with sage. Brush the flesh of the squash slices with maple syrup and sprinkle with salt and pepper; lay them on top of the butter/oil mixture.

Cover pan with foil and bake for 15 minutes. Remove the pan from the oven and remove the foil. Continue to cook for another half hour or so, turning the slices and basting with the butter mixture often. Cut off rind and garnish with fresh sage leaves before serving, if desired.

Serves 6 – 8