December 14, 2010
While Thanksgiving has come and gone, I still wanted to share this recipe, but I didn’t get the chance until now. This recipe is the one my mom always used, and she either got it from that 1960’s edition of the Betty Crocker cookbook, which is falling apart, or it’s the same recipe my grandma used to make (maybe both).
I am not sure about you, but when Thanksgiving comes around and I think Stuffing, I do not think about all those versions out there with nuts and meats and fruits. I think of plain ol’ classic bread stuffing with onions, carrots, celery and poultry seasonings. Plain and simple, but it is what my family and I like the best. Don’t get me wrong I like the other stuffing out there, but when it comes to Thanksgiving this is the only recipe I use.
1-2 loaves of bread (sourdough or French – I use a mix, the sourdough alone gets too tangy for me)
3T. poultry seasoning
1 large white onion
2 celery stalks
1/2 stick of butter
salt and pepper
6 cups of chicken broth
- Cube or tear the bread, sprinkle 1T of poultry seasoning over the bread and allow the bread to dry out a day or two – tossing occasionally (so all pieces dry out).
- Dice the onion, celery and carrots (mirepoix).
- Melt butter in a large pan. Over medium heat, saute the veggies until the carrots are soft and the onion is translucent. Add salt and pepper and 1T poultry seasoning.
- Toss the mirepoix with the bread in a large bowl.
- Add remaining 1T of poultry seasoning to the broth. Add 1/2 cup of the broth at a time to the stuffing (stirring between each addition). Continue doing this until the bread is sticky.
- Place in a large baking dish and bake 350 for 30-40 minutes.
Bread – I use the loaves from the bakery, if the loaves of bread are large I use about 1 1/2 loaves.
Store bought “Poultry Seasoning” is a mixture of sage, thyme, marjoram, black pepper, and nutmeg (I do not know the ratios – McCormick’s doesn’t give that secret out.
November 1, 2010
This recipe is a traditional type pan dripping gravy, with a twist. The turkey stock is made with roasted turkey wings to add depth to the stock. This gravy recipe is a collaboration of difference sources. I was watching Tyler Florence on Food Network one year and Tyler made gravy with a roasted turkey wing stock and I have made my stock for gravy with a roasted turkey wing stock ever since. Roasting wings is much easier than making an enitire roasted turkey or chicken. The wings have a lot of flavor so you will not miss out on using the entire bird. The base for my gravy I learned from my mom, which she learned from my grandmother. The milk idea I picked up from a friend one Thanksgiving and the brown gravy mix I have heard numerous people say they add to their gravy for added depth. So this recipe is a melting pot of tips and tricks I have picked up over the years. Enjoy!
- 2 Turkey Wings
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 bay leaf
- 2-3 sprigs thyme
- salt and pepper
- pan drippings from roasted turkey
- 1/2 cup flour
- 3 cups turkey stock (see above)
- 1 packet brown gravy mix
- 1/2 cup milk
- salt and pepper
- Preheat oven to 400°
- Roast wings for 2 ½ hours.
- Chop onion, celery, carrots and sauté in butter.
- Add thyme bay leaf and wings (with drippings from the roasting pan). Cover with water and bring to a boil. Skim any foam and reduce the heat and simmer for 1 ½ – 2 hours until the water reduces.
- Strain off the solids and cool the stock if you will freeze it, or use it right away.
- GRAVY:Once you remove your roasted turkey from the pan, place the whole roasting pan over the med-low heat on the stovetop (my roasting pan takes up two burners so I turn both on med-low heat). Or transfer the pan drippings to a pot.
- Once the pan drippings are bubbly add enough butter to make about ½ cup of fat. Whisk in the flour and cook stirring frequently about 2 minutes.
- Once the roux is golden brown whisk in the turkey stock, milk and gravy mix packet, salt and pepper to taste. Whisk until the mixture is smooth. (I add the milk to help cut the greasiness from the turkey drippings but keep the flavor of the drippings).
- Simmer until the gravy has thickened to your likeness, about 10 minutes.
I submitted this recipe for a contest with Food52 which all winners will be added to the Food 52 cookbook that results from the year of contests. As well as the chance to win some money to Williams Sonoma, and other gift packages from Viking cookeware, and OXO. Wish me luck! Hope you try this gravy this holiday season, it’s super good! I will be making my wing stock shortly!