It may come as a surprise to find that I am a vegetarian. I don’t shout it from the rooftop like most but I haven’t eaten meat since I was about 9 years old, save for a very dark moment when I was 16 and my boyfriend’s family created an entire ruse to convince me to eat an entire steak. I felt like I was living out the 96oz steak scene in The Great Outdoors. I’m surprised I didn’t drop dead right there in their dining room. I was scarred for life. Darkest moment of my life.
I attribute a great deal of my veggie loving ways to my Grandma Marilyn. She filled me so full of garden fresh goodness as a young child that I never really cared for meat in the first place. We share, among many things, a great love for a good veggie and a good book. Her stuffing recipe is the highlight of our family’s Thanksgiving meal. It’s light, fluffy, moist and best of all it doesn’t come out of the butt of a giant bird.
What You’ll Need
2 medium white onions, minced
2 -3 stalks celery, chopped fine
2 tbs butter
2 cups vegetable broth
2 (6 ounce) packages stove top-style seasoned stuffing mix
1 tbs fresh parsley, chopped fine
1/2 tbs dried sage
1 tbs dried thyme
How To Make It
Chop celery, onions and parsley as instructed.
Saute onions and celery in butter.
Sprinkle in sage, thyme and parsley poultry seasoning.
Set aside to cool slightly.
Toss this mixture into your favorite dry stuffing mix.
Heat vegetable broth and set aside.
Read directions on your favorite stuffing mix box.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to sauté vegetables.)
Pour over stuffing/vegetables mixture and mix well.
Place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
Photos by Danielle Martin of Ch. 25
P.S. Wanna chow down on some peanut buttery goodness? Check out The Kentucky Gent’s recipe for Peanut Butter Pumpkin Fudge. Again, this has been taste tested and approved by your truly.