Bread Stuffing 101

Makes about 10 servings

• 8 Tbl (1 stick) unsalted butter
• 1 lrg onion, chopped
• 3 med celery ribs with leaves, chopped
• One 15-oz bag cubed seasoned stuffing OR
• 1 lb firm white sandwich bread cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
• 1/4 c chopped fresh parsley
• 3 c homemade turkey stock* or canned reduced-sodium chicken broth, or as needed
• 2 tsp poultry seasoning, preferably homemade,** optional
• Salt & freshly milled black pepper

1. In large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
2. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2-1/2 cups. Season with poultry seasoning, if desired, and salt and pepper to taste. Use to stuff the turkey or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and bake as a side dish.

*Homemade Turkey Stock
Makes about 2 1/2 quarts

3 lbs turkey wings
Turkey neck and giblets (liver reserved, if desired)
2 Tbl vegetable oil
1 med onion, chopped
1 med carrot, chopped
1 med celery rib with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp black peppercorns
1 bay leaf

1. Using a heavy cleaver, chop the wings and neck int 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, grip away any membranes from the giblets. [Ok, now is where I reach for the can of chicken stock but for the more adventurous I'll continue.]
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bar simmer for at least 2 and up to 12 hours. As needed, add more water to the pot to keep the bones covered.
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
[If you ask me, sometimes it's just better to NOT know exactly how things are made....]

**Homemade Poultry Seasoning:

Combine 1 tsp EACH:
-crumbled dried rosemary
-crumbled dried sage
-dried thyme
-dried marjoram
-celery salt

Add
1/4 tsp freshly milled black pepper

Crush together in a mortar and pestle, mini-food processor, or spice grinder.


~Another recipe I found that I didn't want to lose. This recipe and the make ahead potatoes I found in Thanksgiving 101 by Rick Rodgers.

Make-Ahead Mashed Potato Casserole

Makes 8-12 servings
Can be prepared up to 1 day ahead.

INGREDIENTS:

• 5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
• Salt
• 1 8-ounce package cream cheese, cut into chunks, at room temperature
• 1 cup sour cream
• 1/2 cup milk, heated
• 1/2 teaspoon freshly milled white pepper
• Chopped fresh chives or parsley, optional

STEPS:

1. Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes, cut into chunks about 1-1/2 inches square, and drop them into the pot. Add more cold water to cover the potatoes by 1-2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)
2. Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15-20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.
3. Drain the potatoes well and return to the warm pot. Add the cream cheese. Using a hand-held electric mixer, mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9x13-inch baking dish. Cool completely. (The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature; or, cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.
4. Preheat the oven to 375.
5. Bake the casserole until the potatoes are heated through, 30-40 minutes. Serve hot, sprinkle with the chives, if using.

***I found this recipe in a cookbook from the library and wanted to put it here to share and to not lose. I haven't tried it yet but hope to sometime in the near future.