Thanksgiving Stuffing

At our most recent South Shore Locavore gathering the mmmm’s and wow’s could be heard loud and clear, the Thanksgiving Stuffing was a huge hit. Recipe please!

Thanksgiving stuffing in background

Thanksgiving Stuffing
Kalina Vendetti

  • Cut a loaf or two of good chewy (artisan) bread into 1 inch cubes (although for the Locavore demo I used fairly soft Portuguese “home” bread)
  • Toss cubes of bread with a little olive oil and salt
  • Bake cubes of bread in a 350 degree oven until brown and crusty, about 10 or so minutes
  • Set aside in a large bowl.

Dice one onion, 2 stalks of celery, 2 bulbs of garlic and whatever else you have on hand.  I often cut up a fennel bulb, a couple of carrots and some red and/or green and /or yellow pepper.  Sometimes I cut up a cup of cranberries and add them.  Sometimes I add pine nuts.

Saute vegetables in one stick of melted butter until they are soft.

Finely cut up some fresh herbs.  I usually use parsley, sage, rosemary and thyme (just like in the song).  Toss the herbs with the bread cubes, and stir in the vegetables.  Add 1 teaspoon salt and lots of fresh ground pepper (if you like it).

Add a cup of grated cheese, I used swiss and gruyere for the Locavore demo.  Beat two eggs and add them, too.  Pour in some turkey broth (or chicken broth if that’s what you have) so that the mixture is moist but not wet.

Pour the stuffing into a buttered 9×12” baking dish.  Bake at 350 for about 30-40 minutes.  During baking, baste it generously with the melted turkey fat you have skimmed off the turkey drippings, or with melted butter or with olive oil, so the top is brown and crunchy.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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