Thanksgiving means stuffing to me. Oh, yes the turkey gets an invitation to show up. That turkey is the supposed star of the show. But, the stuffing gets my vote as the VIP of the holiday table.
It started when I was a little girl.
My mother made her stuffing the way her mother taught her to. It included bread cubes, mashed potatoes, hamburger, scallions, celery and sage. Too much sage when her younger brother was in attendance during the stirring process.
“Put any more sage in my stuffing?” she’d yell at him from the kitchen sink. “I will break your arm.”
My uncle would shake that canister a few more times and make a run for it.
My new husband tasted my mother’s stuffing and asked for more turkey. I thought that was weird. It seems my mother’s stuffing was very different from his mother’s stuffing. Thus, it was inferior. He kept his mouth shut about it at the actual dinner table. But, I grilled him on the subject during the car ride home to our newlywed apartment.
I listened to him. My mouth hung open in the darkness of the car going down the highway. I harumphed at him. I crossed my arms.
How could your mother’s stuffing possibly be better than my mother’s I thought. I let it go. Sometimes you find your new husband to be a little delusional on any number of subjects. If you want to get to your golden wedding anniversary……….you let a lot of stuff go unchallenged.
I took a part time job in a Christmas store when my children were small. This did three things for me. Number one: stop taking me for granted I thought! All of you including the cat! Number two: my husband actually got out of work on time so he could take care of his kids while Mommy sold advent calendars. Number three: my husband learned to cook.
Oh, I thought he’d be feeding the kids the regular stuff. Hot dogs. Macaroni and cheese. Peanut butter and jelly sandwiches. Grilled cheese and tomato soup. But, no. My man got out the cookbooks and whipped up chicken marsala. Salmon with lime butter and such things for two kids that could hardly reach the table.
I’d come home from selling Christmas ornaments and I’d sniff. If I was lucky they’d saved me some of whatever he’d cooked.
I took a ladle and made my husband bow in front of me. I christened him the new holiday and company showoff cook. Holidays became a lot easier on me with him planning and executing the menus.
I got out of practice cooking the fancy stuff. Oh, I can keep you alive and happy with my meatloaf. I can make a mean mashed potato. I’m the weekday cook.
My father was visiting one Thanksgiving. My mother had been gone for years. He was all mine on most holidays. My husband had to run into work for an emergency on Thanksgiving morning. The phone rang. I answered. I listened. I swore.
I started banging around the pots and pans. I took the turkey out of the brine. My husband was stuck at work. I’d have to cook all of this myself. I knew I was out of practice. It was kind of terrifying.
My father stopped watching his 24 hour on a loop news station. He came out to the kitchen and asked me what the problem was. I told him I was going to have to cook this whole meal myself. I didn’t admit to him that I no longer knew what the heck I was doing. I lined up the recipes in front of me and smiled at him.
“Well……I can say one thing Daddy. It will all be made with love.” I told him.
I said a little prayer. Everything came out at the same time. It was all delicious. I still say that was the most moist turkey we’ve ever had. I can’t tell you how that happened. Because? I really didn’t know what I was doing.
I think it was the prayer that did it. My husband even got out work in time to eat it all.
The stuffing at that dinner was from a recipe my husband found. It’s been tuned up to our tastes. I love it so much the turkey can stay out in the field skipping around in circles. Run, turkey, run! This stuffing puts you to shame.
This stuffing is loved by every single one of us. We make enough for leftovers. Because, people will eat this for a midnight snack. They will be looking for more to warm up for breakfast.
Calm down. Don’t get nervous. I’m going to give you the recipe.
My daughter got married. She lives far away. For years the phone would ring and I would read the stuffing recipe to her over the phone.
I got a little sick of reciting this recipe out over the phone. But, you know what? It’s great to hear her voice at the holidays.
This stuffing was now a big hit at her in-laws Thanksgiving dinner. It was her contribution to the holiday table. I think it could be one of the reasons they love her so much.
One Thanksgiving time came and she was tired. So, so tired. From working. And rehearsing a show. Not enough sleep. Eating on the run. She was beat. Thanksgiving was her one day off.
She told her in-laws that she wasn’t making the stuffing this year. She didn’t have the energy in her body to do it. She pointed her finger at her husband and said “Make your green bean casserole.”
She fibbed about the reason why.
The fib came………………when she didn’t want her exhaustion to sound like laziness.
She said on the phone “I’m sorry. I’m not making that this year. It’s just too expensive. What with the bottle of Grand Marnier. The almonds. The dried apricots. The sausage. The bread cubes………….and all the rest of it. Just too expensive.”
She was trying to play the “We are poor little newlyweds” card.
An hour later the doorbell rang. Two bags of groceries were pushed into her face. The bags contained Grand Marnier. Almonds. Dried apricots. Sausage. A bag of bread cubes………….and all the rest of it.
She slapped herself awake and made the stuffing.
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Grand Marnier Apricot Stuffing
1 cup diced dried apricots
1 cup Grand Marnier
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage (I use sweet)
1 pound herb stuffing mix (I use Pepperidge Farms Herb)
1 cup slivered almonds
2 1/2 cups chicken broth
1/2 teaspoon dried thyme
salt and freshly ground black pepper, to taste
1. Place the apricots and 1 cup Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.
2. Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
3. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture.
4. Add the stuffing mix, apricots with liquid and almonds. Stir to combine.
5. Heat the remaining 1/2 cup butter and the chicken stock in a small saucepan just until the butter melts. Pour over the stuffing mixture. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste.
Enough for a 21-24 pound turkey
Note: I don’t cook stuffing inside the turkey. I put into a glass casserole (no cover) and cook at 350 for a half hour or until the top of the bread looks a little crispy. I often make it the day before because that turkey is taking up the oven. It tastes the same if it’s microwaved to heat it up for the big meal.
Also note: the Grand Marnier is important for flavor. But, sometimes I cut that ingredient in half and make up the extra liquid with chicken broth. It’s to taste really.