My Famous Stuffing

Hello out there!
YAY, I managed to only go a month this time before posting again. I'm gonna do once a month for a while I think, and when I get into that habit, maybe I can start adding more posts. We are now entering the holiday season, and therefore I thought it was high time to share my #1 secret holiday recipe. So, I'm not one to brag, but my friends tell me that I make the best stuffing ever. I would never say that myself, except that my friends have said so. So I'm only saying what I've heard from my friends.(Emma, anyone?) Anyways. I took these pictures two Thanksgivings ago, and now am finally using them. I hope it works in the written form. I always just eyeball stuff, so it's hard for me to put the recipe down on paper. Ok, here we go.



Step 1: The base of your stuffing is apples, onions and Pepperidge Farm Herb Seasoned Stuffing.
Coarsely chop 4 apples, 2 medium onions and buy yourself a bag of stuffing.

Step 2: chop several stocks of celery, though I don't always use celery in my stuffing. Those happen to be my grandmother's beautiful hands chopping my celery for me. I won't get to see her this Thanksgiving or Christmas, which will be the first time in several years. 

Step 3: Place onions apples and celery in a large skillet on medium/high heat with a little olive or grapeseed oil. Have another skillet prepared because once you add the stuffing, you may need to split it between two pans.

Step 4: Meanwhile, moisten half the bag of herb stuffing with some water. It will take about 2 cups or more to really get all of it wet.

Step 5: Go back and check on your pan!!! Quick! Oh ok, its doing great. When the onions start getting translucent, add the moist stuffing to the pan. The picture on the bottom is post-stuffing. At this point you may have to split it between two pans. Turn the heat down to medium. Continue to stir.

Step 6: Now comes the delicious part. Pour half a pint of REAL HEAVY WHIPPING CREAM over the top of the pan full of stuffing. Go ahead, just DO it! Mix it in to the stuffing, and turn the heat off.

Step 7: Sprinkle generously with salt, ground Thyme, Garlic powder, Dill, Poultry Seasoning, just whatever good herbs you have on hand. Then give it a little dash of nutmeg.

Make this your own! I decided to add a little dollop of fig preserves to mix things up a little

Step 8: After all those luscious herbs are mixed in and the house smells heavenly, pour the mixture into two medium sized casserole dishes. Press into the dish. Wow, i'm getting hungry for some right now! 

 Step 9: Now, the final touches! Take about 2 1/2 cups of water and put it in a small pot. Add 1 packed cup of brown sugar and 1 1/2 cups of pecans and bring to a boil. After boiling for about 5 minutes or so, add 2 big tablespoons of cornstarch mixed with a little water. Bring to a boil until it starts to thicken. Remove from heat.

 Step 10: FINAL STEP PEOPLE! Pour the caramelized pecans over the top of your stuffing. Admire it, smell it, sigh deeply with satisfaction. Now, place those casseroles into a 350 degree oven for 15 minutes. And that, ladies and gentlemen, is the best stuffing you'll ever eat, so my friends say.

My mother insisted that we take a picture with me holding the final product. Looking at this picture has just made me homesick. I will miss Christmas at home this year, but I must say that I am excited to have my family here in my new home. 

Well, I certainly hope it turns  out for you, and if not, shoot me an email or a comment with your questions and I'll try to help you out. I hope everyone has a blessed Thanksgiving, and I'll be back with some more holiday posts. Blessings! ~ Maria Goff. 

Best Stuffing Ever

4 apples coarsly chopped
2 medium onions diced
1/2-3/4 bag of Pepperidge farm herbed stuffing
1 cup of chopped celery(optional)
2-3 TBS of olive or grapeseed oil
1/2 pint of heavy whipping cream
Salt to taste
Garlic power, thyme, other herbs to taste
Dash of nutmeg
1 1/2 cups of pecan halves
2 1/2 cups of water
1 packed c of brown sugar
2 TBS corn starch

Directions:

1. Place apples, onions and celery in a large skillet with olive oil and sautee on medium-high heat until onions are translucent
2. Moisten half the bag of stuffing with 2ish cups of water, and add to the skillet. Continue to cook while stirring the stuffing in. You may have to split between two skillets. 
3. Pour half a pint of whipping cream over the top of the stuffing and heat  while stirring a few minutes longer. Add salt and herbs and remove from heat. 
4. Pour into two casserole dishes and press into the dishes. 
5. Bring 2 1/2 cups of water to a boil, add pecan halves. Boil for 5 minutes.
6. Mix cornstarch with a little water and add to pecans. Continue to boil until thickened. Pour over casseroles. 
7. Bake at 350 degrees for 15 minutes or until hot through. Enjoy!