Thanksgiving with Stuffing

by Kitty Kaufman
Print Email

stuffingNo matter what you say, my mother made the best Thanksgiving. It was not at noon or at four; we ate at dinner time when it was dark. Stuffing was my favorite part and still is unless you make creamed onions. When it's my assignment I use this recipe. One reason it doesn't taste quite like hers is that I don't have old bread. She calls it turkey stuffing but that can't be right because she never made turkey, only capon. My father did not eat turkey and nobody knew from brine.

Esther Kaufman's Long Island Simple Stuffing: 8 cups stale white bread cubed, no crusts; 1 cup minced onion, 1 tablespoon salt, ½ cup butter, 1 cup diced celery with leaves; parsley, sage, thyme and pepper. Dry out the bread at 325°F but don't let it brown. Cook the onion in butter, add the seasonings. Add the celery, cook 3-5 minutes. Pour over the bread, mixing well, and stuff the bird. It was perfectly okay to stuff . . . then (after seat belts and before helmets were fitted at birth).

 

Doris Kanter's LA Fancy Stuffing: In her collection I found this recipe from her friend Doris. It only lists ingredients and has no directions except "not diced, cubed." Fluffy fresh bread, water chestnuts, celery, walnuts, bacon, margarine, onion, poultry seasoning, garlic salt, pepper and milk. This is exactly why Encino is way more fun than Long Beach.

swtpotatomarshmallowsMom's Sweet Potato Casserole with Marshmallow: In our house it was the only time there were marshmallows for dinner. Although we grew up in the same house, when I served it to the very same brothers not so long ago, they, their wives, assorted brothers- and sisters-in-law and the children made a to-do about how my marshmallows spoiled the sweet potatoes. It went on and on, not in a good way, and although I like it I never made it again.

Amherst Holistic Squash: Now it's squash. One butternut squash cut in half lengthwise, take out the seeds. Preheat the oven to 400 degrees. Place on large baking sheet face up and roast 20-30 minutes. Scoop it into a bowl and add a serving spoon.

Brookline Company-Friendly Squash: as above and I top with a small amount of butter, brown sugar, salt and pepper. What's good about this is if you have a pre-made bird, it makes the house smell very "I've been slaving all day, I cooked the bird earlier, pour me more wine" and no one will notice at all.

simmering-pot-of-soupSusan Valentine's Roslindale Black Friday Turkey Soup: Susan took everything and I mean everything that was left and dumped it in to a large pot: the carcass, the gravy, stuffing, all the potatoes, squash and the cranberry sauce. I made salad with Caesar dressing and Parmesan cheese that wasn't quite finished and that went in too.

Ellen Kaufman's Mansfield Perfect Thanksgiving: One year Ellen got Sailor to bring turkey, fancy stuffing and gravy - and me to bring everything else: simple stuffing, creamed onions, sweet potatoes, mashed potatoes, cooked cranberry sauce, wine and pie. I cooked, packed, carried and drove 30 miles. I only did this once.

What wine do I serve at Thanksgiving? People are always asking wine guys what goes with turkey? What wine goes with football? Is your dinner at one or at four? What is everybody wearing? Did you brine the turkey? Are you deep frying it? Are there more than two kinds of cranberry sauce and is one chunky? Are there lumps in the mashed potatoes? In the gravy? Did you peel the potatoes? What's your green vegetable? Is there salad? How about rolls? Do you put sausage in the stuffing? How many kinds of pie? What about pecan? Is the whipped cream real? What kind of ice cream? Is anyone helping with the dishes? Are we taking a walk? We think about this every year and we think that once the turkey's in the oven, it's okay to drink early and often.

 

Kitty Kaufman is a Boston writer. You can read about her food adventures at Corporate Edge.

Comments   

0 #7 Kitty 2013-07-30 11:25
Guess what? This year, Thanksgiving and Chanukah fall on the same day. Stuffing the turkey? It's matzo brei, ya 'all.
Quote
0 #6 Kitty Kaufman 2012-11-24 16:59
Thanks, Ray. Me too.
Quote
+1 #5 Kitty Kaufman 2012-11-24 16:56
Hi Amy,
They went over just fine when we lived in Long Beach. Thanks for trying them. If you don't care for it, I'm quite sure the pigs will.
Quote
0 #4 Kitty Kaufman 2012-11-24 16:55
Hi Janet,
Thanks for writing! We love the stuffing. Haven't had a capon, however, since then.
Happy Thanksgiving to all the Waterstons.
Quote
+2 #3 Janet Waterston 2012-11-22 07:11
Kitty, I can see your mother in the kitchen, preparing her turkey stuffing and capon. And I love that you keep her recipe and memory alive. Happy Thanksgiving from the Waterstons
Quote
+2 #2 Amy McCoy 2012-11-21 09:51
Kitty, I'm sorry to hear that the sweet potatoes with marshmallows didn't go over well. I have to admit never having tried it, but in honor of you, I think I shall. Happy Thanksgiving!
Quote
+2 #1 Ray Hoffer 2012-11-20 08:41
I like anything with bacon in it!
Quote

Add comment


Security code
Refresh

Restaurant News

Taranta Italian-Peruvian Fusion in Boston
Boston
by Kitty Kaufman

taranta duarteIt's 100 degrees. There's Dead concert traffic choking the five o'clock crawl. We cross five lanes from Faneuil Hall to the North End to find a bad, as in not good, DJ holding forth at the Hanover...

Read more...
Seiyo Sushi and Wine Shop
Boston
by Kitty Kaufman

seiyo sushi-barSeiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...

Read more...
A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...

Read more...
The Hungry Nomad
Los Angeles
by Anna Harari

hungrynomad.jpgThree weeks into all night shoots in Chatsworth on a low-budget indie movie with the same caterer twice a day serving us burgers for “breakfast” every single day (not even I can eat a burger...

Read more...