Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

Equipment: 

12" non-stick skillet

9" x 13" x 2" Pyrex dish

Large mixing bowl

Baking sheet or Toaster oven

Ingredients:

10+ cups of white & wheat bread 

(50% of bread should be slightly toasted)

2 medium onions, finely diced

2-3 celery stalks, finely diced

1 stick of butter

1/2 cup fresh parsley, chopped

1/2 tsp poultry seasoning

1/2 tsp sage

2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)

2 tsp black pepper
4 1/2 cups Chicken broth 

Instructions:

1. Wash your hands

2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.

5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

Note:

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

Moms Rice Pilaf

Growing up this was my favorite recipe and I requested it for virtually every birthday dinner I could...along with the Swedish Meatballs.  Mom didn't use noodles, but instead used rice pilaf.  When Jon asked to get copies of all of his favorite recipes (before I realized that a blog, ie paperless, was the way to go), this was one of his first requests.

At this point, and after a 99 posts, I think it is time that this recipe can be attempted by a college chef with the limited cooking skills--just think of all the recipes you have tried so far--this one is just a simple combination of previous skills, nothing more!

Great side dish with Swedish Meatballs (recipe will follow later in the year), but I have made it for chicken piccata, chicken souvlaki, plain old pork chops, and it is delicious left-over.  In college, I would make a double batch, freeze it for those days when I just didn't feel like cooking.  Tell me what you think!

Equipment:
5 quart saucepan with tight-fitting lid
Knife, for chopping

Ingredients:
4 Tbls of butter, divided in 2 Tbls each
1 small to medium onion, chopped and diced
2 stalks celery, quartered and chopped

1 cup of long-grain white rice, uncooked
1 package of Campbell's Soup Secrets 'Chicken Noodle' with Diced White Chicken Meat
2 1/2 cups of water
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp thyme

Instructions:
1. Wash your hands.
2. Melt 2 Tbls of butter in 5-qt saucepan and saute onion and celery until translucent.

3. Remove the onion and celery once soft.  Set aside.

4. Melt 2 Tbls of butter in same 5-qt saucepan and add uncooked long-grain rice.

5. Brown rice kernels until golden brown over MEDIUM heat.  Be careful not to burn kernels.
6. Stir frequently while browning kernels.

7. Add soup packet, water, onions, celery, salt, pepper, sage and thyme.

8. Bring to a boil, stirring constantly, then reduce heat to SIMMER-LOW and put lid on top.

9. DO NOT REMOVE LID TO PEEK OR CHECK
10. Simmer on LOW heat for 15 minutes, covered.  Remove from heat and fluff with fork.

11. Let sit for 5 minutes.

I served our rice pilaf last night with chicken piccata (recipe coming in the next weeks as well) and roasted brussel sprouts.