• Sep 30

    Jilly's Canadian Thanksgiving: The Stuffing

    September 30, 2011 • 8:00 am

    6195760332:Yahoo:photo

    You guys know, I am a food lover. Well, one of my favorite times to indulge and enjoy good old family recipes is Thanksgiving! My American friends might not know: thanksgiving in Canada is actually only nine days away! In honor of the holiday I’m going to be sharing a handful of recipes I always whip up on Thanksgiving- I’ll cover everything but the turkey!

    First up there is my famous stuffing. In 2002, (I was 22) I decided it was time to host Thanksgiving at my quaint little basement suite in Vancouver. My family, a big rowdy group of Ukrainians, is used to over indulging at Thanksgiving and are very proud of THEIR cooking. In fact, my aunty Patsy and I often have a tug a war with the whisk every year while making gravy. I remember the anxiety of putting on this once a year gluttony, praying that my stuffing would be a good as my granny’s. I did it by memory … adding a little of this and a little of that at a time, of course tasting in between additions.

    When that first bite of stuffing went down the hatch … everyone was quiet. It wasn’t until I got a glare from Granny that I realized WHY they were quiet… they loved it!

    After dinner, mom pulled me aside and in a standard hostage form and demanded the secret. I really didn’t know to be honest. I started rambling off what I remembered tossing in the mixture. When I got to “butter” my mom nearly had a heart attack (literally). So clearly the pound of butter I included didn’t stay in the recipe. Even though it was the most incredible stuffing ever, I knew I couldn’t convince my family to eat it again and so the next year I made it with half the fat (Ha-ha!) and used a half-pound of butter and subbed in my next favorite ingredient… wine!

    To this day, I am in charge of the stuffing. We do not speak of the ingredients or how many miles we’ll have to run to burn it off. We just enjoy it and become very thankful, that Thanksgiving is only once a year.

    They say nothing tastes as good as skinny feels, but I doubt you’ll agree if you’re brave enough to try this recipe!

    Ingredients
    å_ loaf of whole wheat bread, cubed
    1 å_ loaves white bread, cubed
    å_ pound salted butter, melted (this is the secret you do not speak of to your guests)
    1 pound diced turkey sausage
    1 cup chopped onion
    3/4 cup chopped celery
    1 å_ cups cremini or button mushrooms, sliced
    å_ cup dry white wine, such as Sauvignon Blanc
    2 å_ teaspoons fresh chopped sage
    1 å_ teaspoons fresh chopped rosemary
    å_ teaspoon fresh chopped thyme
    1 Granny Smith apple, cored and chopped
    1/3 cup minced fresh parsley
    1 tsp Salt & 1 å_ tsp Pepper to taste

    Directions

    1. Preheat oven to 325 degrees F. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 10 to 15 minutes in the preheated oven, or until evenly toasted.
    2. Put toasted bread cubes to a large bowl.
    3. In a large frying pan, cook the sausage over medium heat, stirring until evenly browned.
    4. Add butter, onion, celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
    5. Add wine.
    6. Pour sausage mixture over bread in bowl. Mix in chopped apples, mushrooms and parsley. Mix lightly. Spoon into turkey to loosely fill.

    I promise this is knock-your-socks-off delicious- let me know if you try it out! What's your signature Thanksgiving dish?


    2 Comments:

    Molly Novack November 9 2013 • 3:35pm

    Question... Is that Turkey breakfast sausage or Italian sausage??

    lisalo November 26 2013 • 4:36am

    How many does this serve & does the symbol with the lower case a with the circle above it mean 1/2?? Thanks

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