This stuffing recipe was amazing! I adapted it because we decided against stuffing it into the turkey, but it was simply fantastic. I am definitely going to be bring this one to the Thanksgiving table in the future.
In other news, I am currently watching Gossip Girl. I haven't been into this show since high school, but something about it is drawing me in this season. Plus, I don't really feel the need to get a good nights sleep lately. This week is funky because the students had testing today and all I did was help hand out books, calculators, pencils, and whatnot. Then, I got to get a lot of work done for both my university classes and 8th grade classes. I'm feeling pretty relaxed about now. On Wednesday, though, I am getting observed. I'm a little nervous because I'm trying out a new sort of classroom arrangement for an activity, but I am also excited because I think that my lesson plan looks really good and thoughtful. Finally, I am supposed to find out where I will be teaching next semester any day now. I am extremely excited and nervous. More on that as soon as I get details!
Sorry about my random ramblings. I guess I am just a little unfocused, it must be the gossip girl, or the fact that I am still STUFFED from the crazy Thanksgiving Feast I had this weekend. I mean...check out this stuffing!
Thanksgiving Stuffing (adapted from the Food Network)
serves about 40
2 loaves Challah bread, cubed into 1/2 inch pieces
2 quarts chicken broth
8 oz mushrooms
4 cups chopped white onion
4 cups chopped celery
4 cups chopped green pepper
4 tbsp vegetable oil
4 tbsp salt
12 oz dried cranberries
8 oz chopped pecans
8 eggs, beaten
8 tsp dried rubbed sage
8 tsp dried parsley
freshly ground black pepper, to taste
1. Preheat oven to 400.
2. Pour the chicken broth into a large saucepan and heat until simmering. Place the mushrooms in the broth, remove from heat, and let sit, covered, for 35 minutes.
3. Place the copped onion, celery, and green pepper in a large bowl. Toss with the vegetable oil and salt. Spread the vegetables out on a cookie sheet and place in the preheated oven for 35 minutes. During the last 10 minutes, place the cubed bread on top and continue to cook.
4. Reserve 1 cup of the chicken broth and then drain the mushrooms. Chop the mushrooms and place in a bowl with the rest of the roasted vegetables and bread. Mix in the cranberries, pecans, and season with sage, parsley, and pepper. Pour the beaten egg over the mixture and toss to combine. Place the stuffing in a baking dish and bake at 350 for 20-25 minutes or until lightly browned. Serve warm.
Also, you can pour some of the cooked turkey juices over the stuffing. This will moisten the stuffing up a bit and make it taste as though it was cooked in the turkey!