Friendsgiving
I was so excited when my friends organized a Friendsgiving the Saturday before Thanksgiving. We quickly started discussing a potluck scenario. Then one of my girlfriends offered to make my signature dish, sweet potato casserole. So I was scratching my head trying to figure out what to make until I decided on stuffing. The truth of the matter is no one really had to make anything since our host Angela always makes a feast.
I wasn’t sure on what recipe to choose from for the stuffing so I asked my sister since she always makes stuffing and turkey on Thanksgiving. She mentioned that all of the recipes are pretty much the same. They just vary with the type of bread they use. She told me to add bacon although I opted for turkey bacon since I knew people at this gathering didn’t eat pork. She also mentioned raisins and slivered almonds. The turkey bacon was to add some flavor and fat. The slivered almonds would add some crunch while the raisins would add some sweetness.
Ask your Chef Friend for Advice and Dog Treats!
Before embarking on my recipe I decided to ask a new friend who happens to be a chef on how to go about making stuffing. He had recently made a bolognese for me that was to die for and his food porn Instagram page was all the proof I needed to consider him an expert. It’s funny who you meet at the dog park these days since that is where I met this chef selling his dog treats, Puppy Churros. My two dogs Coco and Willie absolutely LOVE Chef Lonnie’s Puppy Churros and I highly recommend them!
How to Make the Stuffing
Now for the stuffing. I decided to use sourdough and classic bread cubes for stuffing. I left the sourdough bread overnight shredded up with a tin foil covering it. When I was making the stuffing I mixed up the sourdough bread with olive oil and salt and put it in the oven for a light toast.
Next up I chopped up the turkey bacon and sauteed it in the pan with unsalted butter. I sauteed it until the bacon was crispy. After it’s done I throw it in the bowl.
Then I saute the onions in butter until they are caramelized. Then I throw it in the bowl with the turkey bacon.
Time to saute the carrots and celery in butter. Once they are a bit tender, throw in your chopped garlic. Once everything is done throw it in the bowl with everything else.
Then you want to lightly toast the almonds in the pan. When they’re done throw them in the bowl.
Next take your chicken stock and heat it up in the pan you just used to cook everything else. This way you can deglaze the pan with the flavor from everything you just sauteed.
You should be salting and adding pepper throughout all of these steps and then add more to the bowl while you mix everything up. Add your sourdough, bread cubes, chicken stock and raisins to the bowl. Also, chop up your herbs and add them in as well. Don’t forget your eggs and whisk them before adding them. (Something I forgot to do!).
Once everything is mixed in the bowl and seasoned to taste, smear your tray with butter. Add the stuffing but not too compact. Put your tray in the oven which should be preheated to 350 degrees. Leave in the oven for about 45-50 minutes.
INGREDIENTS
- 18 to 24 ounces bread cubes, preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion, roughly 2 large onions
- 2 cups diced celery
- 1 cup diced carrots
- 1 pack of turkey bacon
- 6 oz of slivered almonds
- Golden raisins to taste
- 6 cloves of garlic, minced
- Kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh rosemary
- 2 ½ cups chicken or vegetable stock
- 2 large eggs
- A mixture of herbs for sprinkling
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