We are celebrating Thanksgiving this year! The man has decided to celebrate this American tradition after a long hiatus – only for this year, I hope.
Thanksgiving, a celebration in giving Thanks for the blessings of a good harvest, food on the table. Nowadays, a gathering of family and friends to give thanks for love, friendships and familial ties.
Back to the stuffing, this was a pre-trial to the big day next Thursday and it is somewhat burnt as the oven temperature was too high (I baked it with my roast chicken on convection!) and a little too long. However, it was super yummy and is nice as a snack on it’s own! Revision – successful stuffing done at 180ºC (350ºF) at 30 minutes. The stuffing was made the day before and heated up for Thanksgiving. Bring the stuffing to room temperature (about 30 minutes) before heating up in a 180ºC (350ºF) oven for 30-40 minutes.
Ingredients: serves 3-4
6 slices bread, cubed
6 fresh chestnuts (optional)
1/4 cup breadcrumbs
1/2 cup chicken stock
1 red onion, chopped fine
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried oregano
1/2 teaspoon cumin powder
- Boil the chestnuts for about 30 minutes or till cooked. Remove shells and the outer coat. Chop the chestnuts.
- Place bread into a mixing bowl.
- Add the breadcrumbs and chopped chestnuts.
- Fry onion & garlic in some oil till onion turns translucent.
- Add the chicken stock, herbs & spice. Bring to a quick boil and pour into the mixing bowl.
- Add the egg and mix everything together.
- Pour the stuffing mix into a greased ovenproof dish. Press down.
- Bake for 25-30 minutes in preheated oven on 180ºC (350ºF).