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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week, Thanksgiving Hit Parade beginning with a Holiday staple – Bread Stuffing!

My Nanny was the queen of Thanksgiving! I really don’t know how she did it. I have an image of her bent over, peering into the stove, with her reading glasses perched on the end of her nose examining that turkey, and being surrounded by about 10 different casseroles ready to be heated up to “golden and bubbly” – ah…I can just smell it now!

When I think about all of my favorite things that she made, one thing sticks out more than any other – stuffing! Now, our family calls it stuffing – some calling it dressing. I’ve heard it described as when it’s baked IN the turkey, it’s stuffing; when it’s baked OUT of the turkey, it dressing. So, I guess, technically, I’m giving you her Dressing recipe, if we go with those rules.

Now, she never lacked in taste and flavor, but she also knew you didn’t have to start from scratch always – you could start with something from the store and make it your own – something fabulous! Sandra on the Food Network calls that “Semi-Homemade”…we call that “Doctored Up.” I hope you enjoy this Thanksgiving favorite of my family’s – and that you have a joyful Thanksgiving!

Miss K

NANNY’S “DOCTORED UP” STORE STUFFING

UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet

INGREDIENTS:
2 Large Bags Pepperidge Farms Herb Stuffing, 1 Bag White Bread, toasted an shredded, 3-4 cans Chicken Stock, 1 Medium Onion – Diced, 2 Large Stalks Celery – Diced, 3 TBSP Ground Sage, plus more for later, 2 Cans Cream of Mushroom Soup, ½ Stick of Butter/Margarine, Salt to taste, Butter Flavored Pam

TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.

MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of Stock. Taste your mixture – this is important because tastes vary – add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add stock and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.

TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350? until the water seal forms (lid will spin freely – do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency – if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy; it it’s too dry, you can baste it with a little bit of stock to remoisten.

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