Random House Readers Circle
Right Curve
Sidebar topper

Posts Tagged ‘recipe’

Thanksgiving Recipes: Laura McHugh’s Grandma’s Stuffing

Wednesday, November 19th, 2014

This week, we’ve invited a few of our authors to share their favorite Thanksgiving recipes with you. Whether they’re family tradition or the product of a frantic internet search, we’re excited to hear and share with you what these writers have on their tables on this holiday season. Today, Laura McHugh, author of The Weight of Blood, shares her grandmother’s recipe for stuffing (my personal favorite part of Thanksgiving!).

My grandma passed away just after I graduated from college, and I’ve now lived half of my life without her. That doesn’t seem possible, as she is with me each day in a hundred small ways, andmchugh_grandma[1]especially in the kitchen: her dented measuring cup; the rolling pin with the broken handle.

Every Thanksgiving we make Grandma’s stuffing, and we do our best to get it right. She never wrote down her recipe, so we work from memory. It is a group effort. My sisters and I hover around the stove like a team of surgeons about to perform a risky operation. Our brothers stand back, requesting status updates and begging us not to screw up. We remind each other to be generous with the sage, to mix in the egg with bare hands. We fret over turkey drippings. We always think we won’t have enough bread and we always end up with too much.

When it comes out of the oven, I take a test bite, hoping that it will transport me back to my grandma’s tiny kitchen in Keokuk, Iowa, where she let us tear the bread and crack the eggs. When the stuffing turns out right, there is nothing better. We serve it with reverence, like communion wafers. We rejoice as though we have done something miraculous. We eat the scraps left on our children’s plates—they don’t quite grasp its importance. When it is right, it is more than stuffing; it is a certain kind of magic, like Grandma is still with us at the table.

Recipe: Grandma’s Stuffing

1 loaf of dried or toasted white bread

1 small onion, chopped

1 stalk of celery, chopped

2 eggs

Turkey drippings

Dried sage

Salt and peppermchugh_stuffing[1]

Tear the bread into pieces and place in a baking dish (kids love to help with this part!). Sprinkle a generous amount of sage over the bread. Cook onion and celery until tender. In a mixing bowl,combine cooked onion and celery with two beaten eggs, more sage, and a little salt and pepper. Add this to the bread and mix with your hands. Pour turkey drippings over the stuffing, adding enough to make the bread moist, but not soggy. Feel free to sprinkle on some more sage, because Grandma was right, you can never have too much. Bake approximately 20 minutes at 350 degrees.

Author Spotlight: Thanksgiving Recipe from Nancy Thayer, author of A NANTUCKET CHRISTMAS

Wednesday, November 20th, 2013

Thayer_Nantucket Christmas No Thanksgiving feast is complete without cranberry sauce! Nancy Thayer, author of the recent holiday favorite A Nantucket Christmas, shares her homemade cranberry sauce recipe. The recipe calls for: bourbon, cinnamon, cranberries, and sugar- all ingredients help you bring this fresh and essential item to your Thanksgiving table.

Nancy & David’s Nantucket Cranberry Sauce

1 cup water
1 cup granulated sugar
1 bag (12 oz) fresh cranberries, rinsed and dried
1 tsp bourbon
1 tsp lemon zest
1 tsp cinnamon

Combine granulated sugar and water in a medium saucepan. Bring contents to a boil. Add fresh cranberries and return to a boil. Reduce heat, add bourbon, and boil for 10 minutes, stirring occasionally to prevent burning. Remove from heat, stir in spice and zest, and allow to cool to room temperature. Refrigerate until it’s time to eat. Makes approximately 2-1/4 cups.

© jessica hills photography

© jessica hills photography

Do you have a favorite Thanksgiving recipe to share? We’d love to hear about it! Share with us on our Facebook page.

Bertelsmann Media Worldwide