I remember the smell of coffee brewing early in the morning, as I woke up to my grandparents beginning the prep for Christmas dinner. I would spend the day before Christmas helping chop onions and celery, cut up stale bread loaves, open cans, and lift the 20 pound turkey for my grandfather to stuff with the dressing we had just made.
Then just as we were ready to roast, we’d taste test the stuffing, adding more seasoning here or drizzling more broth there. It was that specific combination of cubed white bread, poultry seasoning and sage that holds the strongest memories for me. It reminds me of the time spent together with some of my favorite people, preparing a meal that would provide leftovers for days. It represents the cherishing of those we have in our lives and celebrating the gift of love we get to share with each other.
Stuffing
Ingredients:
- 1 bunch of celery
- 2 large onions
- 1/2 stick of butter
- 1-2 loaves of stale white bread
- Poultry seasoning
- Sage
- Salt
- Broth – chicken or turkey
Instructions:
Step 1: Slice celery about the thickness of a nickel, save celery tops/leaves.
Step 2: Finely dice onion.
Step 3: Cube stale bread into 1.5 inch pieces. If still relatively fresh, cube and lay out evenly to dry for a few hours.
Step 4: Bring to boil several ladles worth of broth with celery leaves and a few pieces of onion. Simmer for 15 min, then remove from heat.
Step 5: In large pot, melt butter over med high heat and add celery. Sauté for 3-5 min. When beginning to soften, add diced onion. Sauté until everything is soft and tender. About 10 min. Remove from heat.
Step 6: In large mixing bowl add cubed bread and sautéd onion and celery. Sprinkle salt, poultry seasoning and sage to taste. Dust in small quantities, tasting as you go. Use sage sparingly, very easy to use too much.
Step 7: Toss/mix gently, adding broth to moisten the mixture to desired texture. Stuffing should clump together but not be soaked.
Step 8: Stuff turkey and bake remaining in a buttered casserole dish, foil covered.
Kris Malit happens to be celebrating his birthday today and has enjoyed cooking and directing our Cafe since we started in October of 2010.