The spousal unit likes to remind me that Thanksgiving is my Super Bowl.
Training begins about March. Menu planning. What to plant in the garden. How to source the turkey. Options, backup plans, a draft pick.
OK, I get it: I can go a little overboard. But for years, every ingredient on the table was locally sourced, from the turkey to the tipple. It was fun to create a meal that supports my neighbors, feeds my loved ones and doesn’t cost a fortune.
Even now, as I bend with limited grace to the notion that I might not be able to get local prosciutto and fresh, local escarole for the Utica greens, I do like to toss in a few things that only I can do.
Stuffing, for example. You think that stuff that comes out of a box is stuffing? It’s gooey salt and no more. Make your own.
Better yet, make your own stuffing bread. You can do it weeks ahead of time and simply freeze the loaf.
Really, all stuffing bread requires is that you add your favorite herbs right to the bread dough, so every nibble is infused with sage-y, thyme-y goodness.
I make a whole-grain loaf, because that’s how I roll. (I make whole-grain rolls, too.) But I expect sourdough stuffing bread would work pretty well, or just add sage, thyme and celery seed to your favorite white loaf.
You can do this weeks ahead of time, then tightly wrap the cooled loaf in a layer or two of aluminum foil and store in the freezer.
But I’ll confess: I no longer stuff the turkey. In order to cook the bird safely, it needs to reach 165 degree Farenheit, the U.S. Department of Agriculture advises. But by the time you get stuffing to that temperature, the bird is more appropriately called “a football.” So I put it in a separate casserole, spritz it with some turkey stock, cover with foil and allow to bake for the last 45 minutes or so while the turkey roasts.
STUFFING BREAD
2/3 cup milk
1 egg
1 Tbs. butter
1 cup bread flour
1 cup whole wheat flour
1 1/2 tsp. brown sugar
1 tsp. celery seed
1/2 tsp. salt
2 Tbs. ground sage
2 Tbs. thyme
1/2 tsp. pepper
1 tsp. active dry yeast
Sift together the flours. Stir in the sugar, celery seed, salt, sage, thyme and pepper.
Warm the milk to 100 degrees and proof the yeast in it for about 5 minutes. Beat in the egg. Combine the wet and dry ingredients and mix on low speed for about a minute.
Turn dough out and kneed until smooth and elastic, about 10 minutes by hand. Place in greased bowl, cover, and let rise in a warm space for 40 to 60 minutes, until doubled.
Punch down the dough and shape a loaf. Allow to rise another 35 to 50 minutes, until doubled.
Bake in 425 degree oven about 25 to 30 minutes, until loaves sound hollow when tapped.
Play with it: You can substitute honey for the sugar, or use other spices. Add a clover or two of minced garlic, or 1/4 cup of chopped onion.
BREAD STUFFING
3 Tbs. minced garlic
1/2 cup chopped celery
10 ounces mushrooms, sliced
1/3 cup butter
4 cups bread, torn.
1 tsp. pepper
1/2 tsp. salt
1 Tbs. dried sage
2 tsp. dried thyme
1 tsp. dried, crushed rosemary
Poultry broth, or vegetable stock
Sauté garlic, mushrooms and celery in butter until softened. Cool slightly, then add to bread and spices. Combine well, and add broth to moisten.
Place in a casserole dish, cover and roast with turkey. Remove cover for last 15 minutes.
Play with it: Spice it however you want — diced apple and caraway can be good, particularly if you’re using rye bread. Or add 1/2 cup or so of chopped onion.
