Sharing Stories in Bits & Bites

Food Coma Stuffing

You want to get into a “food fight”, you start comparing stuffing. People are very defensive about their family stuffing recipe. There are so many different varieties and they are all…the best one ever! This is why I was not going to share mine. What’s the point? Then a friend, who didn’t grow up in Canada, said she didn’t have a family one to pull from the archives. So I thought, why not? At the very least, it will start a heated debate. This is my recipe, it is in no way low cal or healthy, but I love it and we only have it twice a year, so who cares?

Ingredients: (yield: A LOT)

  • 20 cups of dried bread cubes ( I used a sourdough and pumpernickel)
  • 6 cups mushrooms, chopped
  • 6 cups celery, chopped
  • 6 cloves of garlic, crushed
  • 4 cups salted butter, yes…really
  • 3 cups onion, chopped
  • 2 cups fresh herbs, chopped ( I used dill, sage, rosemary & thyme)
  • 2 cups dried cranberries
  • 2 cups poultry broth
  • 1 cup green onions, chopped
  • 1 cup wild rice, uncooked
  • 1 cup pecans
  • 1 cup white wine
  • salt & pepper to taste
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My sous chefs

Method: 

  1. Melt ½ cup of butter in a large frying pan over medium heat, add fresh herbs, garlic and onions, stir fry for a few minutes
  2. Add celery and mushrooms, stir fry until celery is soft, about 15 minutes
  3. Add another ½ cup of butter and the cranberries, pecans and wild rice, stir until everything is evenly seasoned, about 10 minutes
  4. Because I make such a big batch, I usually divide the veggies up into two pans or a big roaster…then I add the rest of the butter, once it is melted I gradually add the bread cubes, stirring gently until it is evenly seasoned.
  5. Pour the wine and broth over the entire mix, cover and place in the oven at 350° for an hour
  6. Since I make mine a day ahead, I remove it, let it cool and then use this to stuff the turkey and also fill a casserole with the extra.
  7. To serve I mix the bird stuffing with the casserole stuffing, they are usually different textures and we like the mix!

Our family is “stuffing” crazy so this is enough to have with a few days of leftovers…yum! Now, please what is your family recipe?

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
~Author Unknown



3 thoughts on “Food Coma Stuffing”

  • Your recipe is similar to mine. I have to serve Christmas dinner with a warning to those on low cal diets, because I use as much butter as you do. The main difference is that I cook mine at the same time as my bird, in casserole dishes, but I pour bird-juice over the stuffing as the bird provides it, and that gives the stuffing it’s flavour and increased moistness. I use granny smith apples instead of cranberries, but I like your idea, I might just change it up a bit next time. I decided tonight to read through a few of your blog entries, and have to say – your writing is great.

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