For those who don't know, it's Canadian Thanksgiving this weekend.
Growing up, early October was always a time when we planned to be together as a family.
For me, heading to my mom and dad's house with the kids was a wonderful weekend: Time with my brothers and their families, as well as a great time with mom and dad.
Since mom and dad are both passed on now (I still can't believe I'm typing that!) I miss and treasure those memories to the core of my being.
I must say, I'm looking forward to dinner tomorrow with the kids. Unfortunately, it won't be with all the kids, as I have seven (4 sons, 2 stepsons, and a stepdaughter). I only use the word "Step" to respect their mom. My stepkids have been a part of my life for 40 years - I consider them my kids, but I hold back on that declaration out of respect for their mom. Being a mom myself, I understand that 'feeling.' - the feeling of being 'the mom.'
Anyway, I digress!
So in honor of Canadian Thanksgiving, I wanted to share my mother's turkey stuffing recipe. It has long since been my recipe; I just made it today for our Thanksgiving dinner tomorrow.
My Mother's Turkey Stuffing Recipe:
Ingredients for My Mom's Stuffing Recipe:
- Celery
- Onion
- Stuffing Bread OR
- Regular Bread Cut-Up with Spices
- Spices if adding on your own: Sage, Poultry Seasoning,
- Sausage (I use breakfast sausage)
- 3 Tablespoons of Rice (Basically a handful)
How to Prepare Mom's Stuffing:
1) In a bowl, add cut the bread up into chewable cubes (sometimes you can get stuffing bread already cut up)
2) If you don't have cut-up stuffing bread and need to make your own stuffing bread, here's what to do:
- In a large mixing bowl, cut bread (any bread that is your favorite, although heavier bread is better) into cubes
- Add Sage - be liberal with the Sage - I add about two or so tablespoons, depending on how big the turkey is and how much stuffing there is
- Add Poultry Seasoning - probably about 2 tablespoons
3) Fry the sausage separately - I buy breakfast sausage - and, after cooked, cut the breakfast sausage into bite-sized pieces
4) In a Frying Pan, in Butter:
- Fry one chopped onion
- Add one entire stock of celery (chopped into bite-sized pieces)
5) Add the celery/onion fried mixture and the cut-up sausages to the bread/sage/poultry seasoning bread mixture
6) Add the rice to the bread mixture
Mix it all together until it sticks together nicely.
It should look 'wet' and be compacted together.
By the way, what's the secret ingredient to stuffing that makes it stuffing - it's the Sage! But that's been a flavor I've been used to my entire life when it comes to stuffing!
If you've never added Sage, give it a try - by the way, that's ground sage! You can find it in the spice aisle of your local grocer.
NOTE:
I prepare this the night before, put it in a ziplock bag, keep it in the fridge, then stuff the turkey in the morning <---- Mom taught me that trick too.
My number three son, Joshua, loves this recipe as much as I do, and that alone makes me so happy! Thank you, Joshie, for being a kindred stuffing lover!
Happy Thanksgiving to all - These times haven't been easy, so it's essential to live in the moment and enjoy spending time with the ones you love.
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