If we had to cook up a recipe from scratch, our turkey would be stuffed with crumpled newspapers, static cling sheets and old socks.
In other words, this helpless bachelor never, ever should be allowed within 100 feet of a kitchen.
But for our intrepid readers who aren’t afraid to give their bird a good basting, here’s a can’t-miss Thanksgiving recipe from our dear friend, Chef Melody of the Main Event in Morristown.
Melody, who has shared her family holiday recipes for years as guest chef on WOR radio, is recuperating from a little auto mishap. While she is on the mend, she asked us to reprise one of her favorite recipes, for savory stuffing.
When you sit down on Thanksgiving to enjoy this special treat, remember to give thanks.
Be thankful for Chef Melody’s recipe.
And be extra thankful that Yours Truly did not prepare it for you.
CHEF MELODY’S THANKSGIVING STUFFING:
Serves 10
Ingredients:
- 2 cups celery, sliced
- 1 lb. mushrooms, sliced and browned
- 2 cups onions, minced
- 1 lb pork or turkey sausage, browned
- 12 cups bread cubes, toasted (Rubschlager sourdough, wheat, pumpernickle and homemade cornbread)
- 1 small can water chestnuts
- 1 can black olives, sliced in half
- 3 red pepper, grilled and sliced thin
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tsp sage
- Olive oil spray
- 4 14-oz cans chicken broth
- 2 sticks butter, melted
- Salt and pepper, to taste
Instructions:
Lightly brown celery, mushrooms and onions. Brown sausage and break up. Add bread cubes, rest of vegetables, herbs, butter and broth. Lightly mix, adding more broth as needed. Bake in casserole pan sprayed with olive oil, 45 minutes covered, 15 minutes uncovered.