Caren McSherry shares Thanksgiving recipes

Caren’s recipe: Gramma’s turkey stuffing 

Gramma’s turkey stuffing is just that, stuffing with a Gramma’s touch. Comforting, tasty and above all simple, it is usually the focus of the festive meal.  You can personalize it to suit your taste by adding roasted chestnuts, pecans, dried apricots/cranberries or sausage.

3 tablespoons butter

4 stalks celery finely diced

½ large yellow onion, finely diced

4 cups coarse dry breadcrumbs

1 teaspoon poultry seasoning

2 cups chicken stock

sea salt and ground pepper to taste

melt the butter in a 10 inch skillet, add the celery and onion, saute until soft but not brown.  Transfer to a large bowl and add the breadcrumbs.  Sprinkle in the poultry seasoning, toss well with your hands to evenly distribute the ingredients.  Gradually pour in the chicken stock, al little at a time, just enough to moisten the breadcrumbs.  you may not need all of the stock.  Finish by seasoning with salt and pepper. 

Line the cavity of the bird with cheesecloth, the stuff the bird. This makes it easier to remove the stuffing once the bird is cooked.

Makes 4 heaping cups

Guest: Caren McSherry 

Chef 

President and founder of the Gourmet Warehouse 

Caren’s recipe: Gramma’s turkey stuffing 

Gramma’s turkey stuffing is just that, stuffing with a Gramma’s touch. Comforting, tasty and above all simple, it is usually the focus of the festive meal.  You can personalize it to suit your taste by adding roasted chestnuts, pecans, dried apricots/cranberries or sausage.

3 tablespoons butter

4 stalks celery finely diced

½ large yellow onion, finely diced

4 cups coarse dry breadcrumbs

1 teaspoon poultry seasoning

2 cups chicken stock

sea salt and ground pepper to taste

melt the butter in a 10 inch skillet, add the celery and onion, saute until soft but not brown.  Transfer to a large bowl and add the breadcrumbs.  Sprinkle in the poultry seasoning, toss well with your hands to evenly distribute the ingredients.  Gradually pour in the chicken stock, al little at a time, just enough to moisten the breadcrumbs.  you may not need all of the stock.  Finish by seasoning with salt and pepper. 

Line the cavity of the bird with cheesecloth, the stuff the bird. This makes it easier to remove the stuffing once the bird is cooked.

Makes 4 heaping cups

Guest: Caren McSherry 

Chef 

President and founder of the Gourmet Warehouse