Gobble, Gobble, Gobble up some stuffing!

Thanksgiving is almost upon us. In just a couple short days I will be sitting with a loose belt in front of a carved turkey, an empty bowl of mashed potatoes, and an untouched plate of beets. And as the tryptophan slowly melts my family away into a warm thanksgiving coma, my aunt, in a triumphant final effort, will reach out across the table for one last spoonful of stuffing before dipping off into a gravy soaked slumber. Why would my Aunt reach for stuffing despite every bone in her body telling her ‘Stop it! You’ve had enough!’? Why would my aunt’s last thought be MORE STUFFING! before going face down on a cranberry laden plate for a mid-meal nap? Why is my aunt wearing that sweater with those shoes? I’ll tell you why! Because my family’s stuffing is incredible. Some families are good with chili. Some deal in sauces. But our family is all about the stuffing. Oyster stuffing, truffled stuffing, chicken stuffing, cornbread stuffing, vegetable stuffing, apple stuffing, and stuffing stuffing stuffed in stuffing. Wait… Stuffing! So without further ado, it is my great pleasure to reveal to you the not-so-secret family recipe for my favorite stuffing.

Gram-Grams Oyster Stuffing (Serves 10-12)

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Ingredients

6 tablespoons unsalted butter
2 1/2 cups chicken stock
2 teaspoons ground black pepper
2 stalks celery, coarsely chopped (Approx. 1 cup)
1 large onion, coarsely chopped (1 cup)
1 teaspoons crushed dried sage
1 teaspoons salt
1 loaf stale white bread (about 36 slices) cut into 1 inch cubes
1.5 cups flat-leaf parsley
1 egg lightly beaten
1 cup oysters

Directions
Melt butter in medium to large skillet and add onions and celery. Cook over medium heat for approximately 5 minutes or until the onions are translucent. It’s now time to add the sage, salt, and pepper. Stir to combine the ingredients then cook for about 1 to 2 minutes. Finally add ½ a cup of stock and cook for another 2 minutes or until the liquid has been reduced by half.

Transfer the mix into a large mixing bowl and add the bread cubes, parsley, eggs, oysters, and remaining cups of stock. Stir to combine and then spoon the mixture onto a greased 3-quart shallow baking dish. Cover the baking dish (for crunchier stuffing, bake the stuffing uncovered).

Bake at 350°F. for 30 minutes or until the stuffing is hot.

So that’s it! I hope you enjoy it. If you have any stuffing recipes you particularly enjoy we would love for you to share them with us. And while you have the family together be sure to take lots of pictures! Happy Thanksgiving!

-David, copywriter at Walgreens

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Gobble, Gobble, Gobble up some stuffing!

Thanksgiving is almost upon us. In just a couple short days I will be sitting with a loose belt in front of a carved turkey, an empty bowl of mashed potatoes, and an untouched plate of beets. And as the tryptophan slowly melts my family away into a warm thanksgiving coma, my aunt, in a triumphant final effort, will reach out across the table for one last spoonful of stuffing before dipping off into a gravy soaked slumber. Why would my Aunt reach for stuffing despite every bone in her body telling her ‘Stop it! You’ve had enough!’? Why would my aunt’s last thought be MORE STUFFING! before going face down on a cranberry laden plate for a mid-meal nap? Why is my aunt wearing that sweater with those shoes? I’ll tell you why! Because my family’s stuffing is incredible. Some families are good with chili. Some deal in sauces. But our family is all about the stuffing. Oyster stuffing, truffled stuffing, chicken stuffing, cornbread stuffing, vegetable stuffing, apple stuffing, and stuffing stuffing stuffed in stuffing. Wait… Stuffing! So without further ado, it is my great pleasure to reveal to you the not-so-secret family recipe for my favorite stuffing.

Gram-Grams Oyster Stuffing (Serves 10-12)

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Ingredients

6 tablespoons unsalted butter
2 1/2 cups chicken stock
2 teaspoons ground black pepper
2 stalks celery, coarsely chopped (Approx. 1 cup)
1 large onion, coarsely chopped (1 cup)
1 teaspoons crushed dried sage
1 teaspoons salt
1 loaf stale white bread (about 36 slices) cut into 1 inch cubes
1.5 cups flat-leaf parsley
1 egg lightly beaten
1 cup oysters

Directions
Melt butter in medium to large skillet and add onions and celery. Cook over medium heat for approximately 5 minutes or until the onions are translucent. It’s now time to add the sage, salt, and pepper. Stir to combine the ingredients then cook for about 1 to 2 minutes. Finally add ½ a cup of stock and cook for another 2 minutes or until the liquid has been reduced by half.

Transfer the mix into a large mixing bowl and add the bread cubes, parsley, eggs, oysters, and remaining cups of stock. Stir to combine and then spoon the mixture onto a greased 3-quart shallow baking dish. Cover the baking dish (for crunchier stuffing, bake the stuffing uncovered).

Bake at 350°F. for 30 minutes or until the stuffing is hot.

So that’s it! I hope you enjoy it. If you have any stuffing recipes you particularly enjoy we would love for you to share them with us. And while you have the family together be sure to take lots of pictures! Happy Thanksgiving!

-David, copywriter at Walgreens

email