Thursday, November 24, 2011

Homestead Stuffing

Happy Thanksgiving, everyone!  We had a wonderful day with friends, old and new.  And for today's meal, we brought two dishes. One inspired the title of today's blog:

I was late getting started making our traditional Sourdough Stuffing last night. Normally it is made using our heirloom cast iron meat grinder.  As fate would have it, we forgot to bring it home from Mom's house last year, which I'd forgotten until I started looking for it. So I decided to use my food processor.... but we couldn't find a vital piece of the equipment.  In the end, I made do with what I had on hand: A knife, a cutting board, and my hands - the way it was done for  centuries.

May I say I liked it better than any other year in history.  From now on I will be making it the same way, and will always call it Homestead stuffing! lol

Homestead Stuffing
3 Sourdough Boules
2 cups milk
2 bunches celery
2 onions
2 eggs
1 stick butter
poultry seasoning to taste

Let bread stale either in room air or in the oven. Put milk in a pan and add bread, allowing it to soak up the milk.  Squeeze milk out of the bread, and tear into small pieces.  Chop celery and onion finely. Combine bread pieces, celery, and onion and mix well. Beat eggs and stir into bread mixture. Melt butter in saucepan and pour over bread mixture. Mix well. Add Poultry seasoning to taste.  Bake in 350 degree oven, covered, for 1 hour.  Uncover and bake until top is crusty.

And of course, don't forget the most important ingredient for a happy Thanksgiving: Remembering to give thanks. Here are just a few of the people I am thankful for in my life:

 My daughter and her best friend

My son

And my dear friend (with his daughter)

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