One of the best parts of her holiday cooking, in my opinion, was her turkey stuffing. Most stuffing recipes have a similar base but since Mom made it I always felt that it tasted better. She steadfastly kept her recipe under wraps until relatively recently when I happened to find it scrawled on a piece of paper tucked inside one of her well-used cookbooks.
Thanksgiving Recipe: Anne's Turkey Stuffing
To make this you will need:
Large mixing bowl and spoon
Sharp cutting knife
Set of measuring spoons
1 large (625 g) loaf whole wheat bread, cut into cubes
250 ml (1 cup) butter
1 large yellow onion, finely diced
500 ml (2 cups) celery, finely diced
500 ml (2 cups) fresh cranberries
1 L (4 cups) chicken or turkey broth
2.5 ml (1/2 tsp) dried basil
2.5 ml (1/2 tsp) dried thyme
50 ml (1/4 cup) fresh parsley, chopped
Before beginning, the bread needs to be left out overnight so it will go stale. If you're in a hurry, the process can be sped up by putting the bread on a baking sheet and baking at a low temperature for half an hour. When done, put the bread cubes into a large bowl.
In a large skillet, melt the butter over medium heat.
Add the diced onions, celery, and cranberries; sauté for about 5 minutes.
Pour the broth into the skillet and bring to a gentle boil, stirring occasionally.
Add the basil, thyme, and parsley; stir.
Remove from heat.
Gradually ladle the broth mixture into the bowl with the bread. Toss gently.
As the bread absorbs the broth, the stuffing should be moist but not overly so.
This recipe is enough to stuff a 12 to 15 pound turkey.