Jennifer J.’s Stuffing Recipe

 
Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes.

Jennifer J., one of our team environment coordinators, shared her Mom’s stuffing recipe. She takes classic stuffing and makes it her own with the addition of apples and almonds!

Mom’s Stuffing

2 Bags Pepperidge Farms Stuffing mix the crumbly kind – not the cubes
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the stuffing mix and cooked vegetables in a large bowl and add the chicken stock, and almonds.

Stuff in the bird (my choice) or cook in a buttered casserole dish. Serves 10 – 12 stuffing lovers.

We have a really fun Thanksgiving tradition. The Friday after Thanksgiving we all grab our snowshoes and head up to the Campground about 20 minutes from our house. We have sleds full of hot Cocoa, coffee, pastries, and turkey sandwiches. We hike it all up to the top where the camp sites are- dig out a fire ring and picnic table. We usually spend more then half the day, eating, laughing, sledding, and skiing. From there usually a lot of the family has to head home, but with some really good memories!
-Jennifer J.