Because in this family, a Stove Top is something you cook on, not shove inside a bird.
Stuffing (yes, stuffing, not dressing) is one of those things that’s kind of like, well, basically everything else about Thanksgiving: highly customized and open to interpretation. Disregarding the above statement, maybe your definition of Thanksgiving is what you grew up with: Grandma lovingly opened a box of Stove Top and did whatever the directions said to do (I will admit, I’ve only ever laid eyes on this stuff, I’ve never actually had it).
In our family, the stuffing/dressing recipe hinges on a single ingredient, and that is…sage. Seriously. I have yet to have stuffing that had too much sage in it. Grow it yourself over the summer, harvest it right before the first frost and dry it (conveniently, it’s often ready right before Thanksgiving), or get some from the grocery store, but dried sage is the secret to this not-sauce.
Please note that this recipe is sized for your average-sized bird (13-16lb) and crowd (6-8 people). If you’re looking to host, say, 19 (Yup. 19 people next week), you might want to consider doubling this. Due to the law of diminishing remains*, I’ve rarely found a reason to do anything more than double the recipe.
Here’s what you’ll need:
- 1 loaf white bread
- 2 large sweet yellow onions (these should be slightly smaller than the size of softballs)
- 2 tablespoons butter
- Turkey giblets (liver, neck, gizzard – it’s in that bag inside the Turkey)
- Reserved water from turkey gizzards
- Dried sage – rubbed or whole leaf is fine, as long as you rub it between your palms before it goes in (anywhere from 1oz to 2oz)
Begin by toasting the bread. Cut the toast into squares (approximately 3×3 per slice) and transfer to a large mixing bowl. Toast can be made up to a day in advance.
Dice the onions into fairly large cubes. Saute over medium heat with butter until onions are translucent and tender. Transfer to a container and store for up to a day, or add to the mixing bowl.
In a small (2qt) saucepan add the giblets to approximately 2 cups of salted water and bring to a boil. Cook at a low boil for 20-30 minutes and remove from heat, allowing to cool.
Remove the giblets from the water and reserve the water. Strip the meat from the neck and mince the other giblets – smaller is better. Add the giblets to the stuffing.
Add the rubbed sage and enough of the reserved giblet water to moisten the stuffing. The stuffing will continue to moisten in the oven via the self-basting action of the upside-down bird.
Top with turkey gravy and season with salt and pepper to taste. Enjoy.
A FINAL WORD ABOUT STUFFING AND TURKEYS
Do not, and I mean it, DO NOT stuff the bird. I know, yes, it’s called stuffing. Pretty sure it’s a regional thing. There is no reason to stuff a turkey, be it uncooked, partially cooked, or fully cooked. If you’ve ever tried to carve a turkey you know that it’s a hopeless endeavor to carve a turkey at the table, Norman Rockwell-style, so continue to embrace reality and just make a bed of stuffing for your Thanksgiving bird.
* The law of diminishing remains: that habit people develop where nobody wants to be the person who takes the last…whatever it happens to be. Put five cookies on a tray in a room with eight people, and somehow, you will wind up with half a cookie left over nine times out of ten.
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