One of the most comforting aromas and flavors at this time of year is stuffing. Whether you actually stuff it into a chicken or turkey, or just bake it in a dish and eat it as-is, stuffing is solidly in the “comfort food” category for most people. While stuffing recipes are everywhere this time of year, many of them are needlessly complex or include non-kosher ingredients. And let’s face it, at this time of year nobody needs to spend that much energy on a temperamental recipe, let alone finding kosher equivalents that don’t change the flavor of the finished dish. So I wanted to contribute to the world’s collection of stuffing recipes with a quick, easy, kosher option.
I want to point out that this is a family recipe, and I’m sharing it for a few reasons:
First, it’s another recipe handed down from my great-Grandma Hetti to my Papi to my mother to me. As I’ve written about before, that is a very important chain of ownership for me and my family.
Second, this recipe is incredibly participatory. As a little girl, I remember being so excited to have the job of tearing up the challah. To be sure, the job wasn’t particularly difficult (and often more challah ended up in my mouth than the bowl) but it was a REAL job, helping to make an important part of the meal, and it made me feel involved, useful, and welcome in the kitchen. Plus, as a little kid I thought that stuffing the concoction into the turkey was hilarious. A little gross, but funny never the less.
My mother tells a similar story, about being allowed to cut up the mushrooms, celery, and onions when she was relatively young, and how being trusted in that way helped build her confidence and knife skills.
So from my family to yours, here is our simple stuffing recipe. Share it around, fill your kitchen with pleasant aromas and great flavors, and make some memories.
With Love (plus flour),
Love Plus Flour “Simply Stuffing” recipe
- Italian seasoning
- garlic powder
- onion powder
- poultry seasoning
- beef broth
- pareve margarine
- day old Love Plus Flour challah
NOTE: the great part about this recipe is that all of it is “to taste”, so no measurements for ingredients are given. Just keep adding more of what you like until you like the way it tastes.
- Chop the celery and onions, slice the mushrooms, and sauté in a pan with margarine until everything is soft, and put in a mixing bowl.
- Cut challah into cubes (or tear into small pieces) and add to sautéed vegetables
- Season to taste with Italian seasoning, garlic powder, onion powder, and poultry seasoning
- Pour beef broth over the seasoned bread and vegetables and mix until bread is soft
- Stuff into your favorite poultry item,
…or pour into a greased baking dish and bake at 350 degrees until the top browns.