Originally Posted by atvalaska
Stuffing needs raisins And a apple ...it ADDS to the dish...and is not weird...


So I'm not the only one? You forgot the walnuts wink

Last week we had a pre-Thanksgiving potluck at work and I made stuffing. Just prior to tossing the goodies into the bread cubes and stock.

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I was lazy so used store bought bag of bread cubes
2 stalks celery
1 large onion
1/2 stick butter
2 c chicken stock
2 small granny smiths
1 handful raisins
1 handful chopped walnuts
if adding sausage use an andouille or kielbasa, the breakfast sausage I used was a mistake.
As I hadn't cooked a bird, no giblets. When cooking a bird I'll dice the giblets and brown them with the onion and celery.

Thanksgiving stuffing will be pretty much the above with the addition of some shrooms. I bake the stuffing in a casserole dish. Out of the bird it's just too mushy and fatty. I do dice up onion, celery, carrots, taters and the cloves from a bulb of garlic for stuffing the bird.

Stuffing is my favorite Thanksgiving dish and to me the bird is mainly a vehicle to make gravy to pour over the stuffing laugh