The Spire Collection formerly Fieldstone
One of my favorite dishes on Thanksgiving (by far) is my mom’s stuffing. I’m so happy to be making it for the first time this year at none other than the Sonoma Wine Nest. It will be my very first thanksgiving dinner that I’ll be hosting and you better believe I’ll be making this stuffing.
It’s not only delicious but a really beautiful-looking dish considering stuffing can typically look brown and not so amusing.
This stuffing is colorful, looks nice on the table, is made of veggies, (so it’s not all carbs), and is really delicious.
It also takes a ton of chopping so what I’m considering doing is buying my veggies already finely chopped which I suggest you do unless you like to spend time chopping, drinking wine and enjoying time with family and friends while cooking dinner.
Matrix Winery
Use a Dutch oven pot if you can. I won’t be taking my really nice one I just got because we do have baking dishes at the house and they’ll just have to do.
Turkey Stuffing Recipe
Ingredients:
⅓ Stick of Butter
1 bunch of Green Onions finely chopped
2 or 3 very thin Pork Chops finely chopped
⅛ tsp Salt and pepper
Giblets (from inside the turkey)
2 Garlic cloves
1 ½ cups finely chopped Carrots
1 ½ cups finely chopped Celery
1 small can of cubed Pineapple loosely chopped (saving the juice)
½ cup of yellow raisins (or cranberries)
Stuffing Mix (My mom says a way to tell good stuffing is to smell the box to see if it has a nice aroma - this will tell you if it will do well. Surprisingly, you can also add cinnamon or nutmeg and do not use the whole bag if you’re making around a 13 lb turkey.
1 Apple finely chopped (Washington for more sweetness or Granny Smith for not so sweet)
Recipe:
First, boil the giblets (neck and all) with garlic and salt. Once they’re cooked, save the broth (for gravy), and finely chop everything. You want to even scrape the meat off the neck and set it all aside.
Sauté bits of pork in about half of the measured butter over medium heat for 2-3 minutes. Add salt and pepper.
Add giblets, and green onions and cook for another 1 minute.
Add finely chopped carrots and celery and a little more butter. Continue to cook over medium heat for about 2-3 minutes until fragrant.
Add the pineapple and golden raisins while continuing to stir gently and not too fast.
When everything has been mixed and cooked, add the remaining butter, half of the pineapple juice, and then the stuffing. Keep stirring gently and then add the apples last.
Continue adding the pineapple juice to keep it from becoming too dry. Use broth if you run out of pineapple juice but make sure it doesn’t become too mushy or dry.
Stuff the turkey with as much of the stuffing as possible. Heat the remaining stuffing in the oven covered with aluminum foil.
Serve warm.
Let me know how this recipe works for you. I’ll update this post with photos after Thanksgiving. Maybe you can use this recipe for Christmas dinner.
Can you believe it’s right around the corner?
Happy Thanksgiving!