SHU Thanksgiving Stuffing Loaf
This didn’t seem like something I wanted to make for actual Thanksgiving, so I made it a couple days in advance to test it out instead.
First, the bread is cut into cubes and baked in the oven to harden and dry out.
Next, onion, celery and apples are sauteed over the stove, then mixed with sage and pepper before being tossed with the bread. The last addition is a combination of stock (I used chicken) and eggs.
It’s then poured into a baking dish, covered with foil, and baked. The foil is removed halfway through.
This was pretty good, actually – better than I thought it would be! The apples add a nice sweetness to it, though the bread was a little too soggy for my taste.
Nothing too challenging in this one.
You will need a loaf of bread, butter, onion, celery, Granny Smith apples, sage, vegetable or chicken stock, eggs, and salt and pepper.
Red’s Thanksgiving Gravy
I wasn’t going to have stuffing with no gravy!
Butter is melted over the stove, and then cooked with flour to form a roux.
Next, the turkey stock is mixed in and the whole thing is brought to a simmer. It continues cooking until reduced and thickened. I couldn’t find turkey stock and didn’t have time to make any, so I used chicken stock instead.
At this point, dry sherry, heavy cream, and some herbs are mixed in and it’s cooked for one more minute before serving. For the herbs, I used a combination of their suggestions: sage, thyme, and rosemary.
Great simple gravy that worked well with the stuffing!
Gravy is not very difficult at all!
You will need butter, flour, turkey stock, dry sherry, heavy cream, herbs (sage, thyme, and/or rosemary), and salt and pepper.