The Richmond Register

Lifestyles & Community

November 21, 2012

To stuff or not to stuff the bird

Table Talk

RICHMOND — When I thought of the ways we deal in our area with stuffings at Thanksgiving, I am amazed at the different recipes I found. We have certainly gone away from a lot of the cornbread types most common in the past.

When I went to the grocery store this past week I was bombarded by all the different types of box mixes for stuffing that is on the shelves.

There is a large cultural difference between the southern and northern parts of our country when it comes to how stuffing is made. My husband’s aunt makes a dressing called “stuffing balls.” (She is from Pennsylvania.)

STUFFING BALLS

3 loaves of bread (I use white bread)

1/2 cup of butter or margarine

1 cup of chopped celery

1 cup of chopped onions.

1/4 cup of rubbed sage

3 cans of turkey gravy

salt and pepper to taste

Chicken broth to wet dressing down.

Set bread out at least one day in advance. Tear into small pieces. If you do not do this, you need to air dry it in about a 200 degree oven the day you make them

Sauté the onion, celery and sage in the margarine until tender. Mix into the bread and shape into balls about the size of baseballs. One can make these smaller.

Place in a large baking pan depending on the size of the balls. Bake for 30 to 40 minutes covered in a 320 degree oven. When done, pour turkey gravy over balls and place in oven for about 15 minutes to heat gravy.( One can heat gravy in a saucepan as well and pour over balls.)

As you can see there is no cornbread in this recipe. Most homes in the Northern part of our country us only white or wheat bread as their stuffing.

However living in the South, I have to post the recipe that I ate at the Madison Country Home Extension office Tuesday night at the "Secret Ingredient" Club. The recipe is Diana Thacker's Aunt Helen's Dressing.

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