So last weekend was Thanksgiving for us Canadians, and I hosted my annual indulgence of all things turkey. Thanksgiving dinner involved a boneless, turkey breast roast courtesy of my friendly butcher, stuffing, roast potatoes, gravy, steamed carrots and green beans, roasted butternut squash, an apple cake with maple glaze and more terrible jokes than I could count out of my 7 ½ year old niece who decided she needed to be the entertainment for the evening. Nom!
Fortunately, most things on the menu already fit with the whole low-residue thing (one of the advantages of me doing the cooking!), so the only thing I really had to adapt was my stuffing reciepe. I made everyone else the usual kind, and I made myself a low-residue version (*sobs*).
I’m not a fan of the traditional sage and onion stuffing balls favoured in the UK, I much prefer my mom’s recipe, and seeing as there is rarely any left at the end of the meal, I think everyone else does too!
This stuffing works well with chicken too. I never stuff the bird; I cook the stuffing separately so that I don’t need to worry about the possibility of food poisoning from it (as often happens at this time of year) and it allows me to cater better for special diets.
I tend to save the ends of loaves of bread in the weeks leading up to Thanksgiving and toss them in the freezer. When I’m ready to make the stuffing (which can be done the day before), I thaw and then tear up the bread into small chunks. I used the equivalent of about 4 slices of bread for this. I spread it out on a baking sheet, and pop it in the oven at 180C/350F for 10-15 minutes, giving it a good stir half way through.
Once the bread is dried out (but not overly toasted), I take it out of the oven and let it cool.
For my normal stuffing, I chop up half an onion and two sticks of celery into small pieces and add this to the bread.
For those of us doing low-residue, I substituted 1 tsp of celery salt and ½ tbsp of onion powder.
I then melted 1/4 cup of margarine (use butter if you are using dairy) and poured that over the bread, mixing well. Then I added the following -
½ tsp parsley
½ tsp of sage
½ tsp of thyme
½ tsp of rosemary (yes, I am also humming Scarborough Fair)
1/4 tsp of salt (I leave this out of the low-residue version because of the celery salt)
1/4 tsp of fresh ground pepper
I give that all a good mix. Then I add ½ cup of chicken stock to the mix, and stir it until everything is well moistened. If you are doing dairy, this is particularly scrumcious if you use ½ of evaporated milk instead of the chicken stock.
Then I transfer everything to a greased baking dish, and cook it in the oven for about 45 minutes (about 30 if you are only using a very small amount).
When done, serve with your bird for a tasty side dish!
Fortunately, most things on the menu already fit with the whole low-residue thing (one of the advantages of me doing the cooking!), so the only thing I really had to adapt was my stuffing reciepe. I made everyone else the usual kind, and I made myself a low-residue version (*sobs*).
I’m not a fan of the traditional sage and onion stuffing balls favoured in the UK, I much prefer my mom’s recipe, and seeing as there is rarely any left at the end of the meal, I think everyone else does too!
This stuffing works well with chicken too. I never stuff the bird; I cook the stuffing separately so that I don’t need to worry about the possibility of food poisoning from it (as often happens at this time of year) and it allows me to cater better for special diets.
I tend to save the ends of loaves of bread in the weeks leading up to Thanksgiving and toss them in the freezer. When I’m ready to make the stuffing (which can be done the day before), I thaw and then tear up the bread into small chunks. I used the equivalent of about 4 slices of bread for this. I spread it out on a baking sheet, and pop it in the oven at 180C/350F for 10-15 minutes, giving it a good stir half way through.
Once the bread is dried out (but not overly toasted), I take it out of the oven and let it cool.
For my normal stuffing, I chop up half an onion and two sticks of celery into small pieces and add this to the bread.
½ tsp parsley
½ tsp of sage
½ tsp of thyme
½ tsp of rosemary (yes, I am also humming Scarborough Fair)
1/4 tsp of salt (I leave this out of the low-residue version because of the celery salt)
1/4 tsp of fresh ground pepper
Then I transfer everything to a greased baking dish, and cook it in the oven for about 45 minutes (about 30 if you are only using a very small amount).
When done, serve with your bird for a tasty side dish!
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