Growing up I liked to help my mother make the home-made stuffing for our Thanksgiving turkey. We would save the bread heals for a couple of months letting them dry in a pan in a dark cupboard. (As I think back, I wonder why they didn’t bring us visits from a mouse or two.) The day before Thanksgiving we ground the bread in a hand-crank grinder that we screwed on to the edge of the kitchen table. Cranking it was my job. Mom would cut up celery and onions until they were very fine, then saute them with butter. We also cooked the giblets and the neck meat went into the stuffing. I don’t know what spices she used, but we all had our fill of stuffing for the meal and leftovers too. We never added apples, cranberries, or chestnuts. My father liked his food plain and plentiful.
As an adult I discovered Stove-Top Stuffing. I rarely use a prepared food but I have never come close to the flavor of Stove-Top when trying to make my own. Plus, we can have it any time of year with no fuss or muss. I still don’t add any extra ingredients. This year might be more interesting as I am now following a gluten-free diet. Gluten free bread is readily available in my city, and it always crumbles, so it might be just the thing to make a good stuffing with. I will check with my blogging firends to find a good recipe for a home-made stuffing for our turkey dinner.
May you enjoy Thanksgiving with family and/or friends. Safe travels to you all.