Tag Archives: Thanksgiving

Maria’s Almost-Famous Clean-Out-the-Cabinet Stuffing

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It was a good year.

Every year, when I make Thanksgiving dinner, I also make one of my favorite so-not-on-my-low-carb-diet dishes: stuffing (AKA, dressing). I like this dish so much that if you took away the turkey and all the other fixings and just gave me a dish of this, I’d be very happy. What’s more is that the way I make it, it includes food from all the food groups except dairy, so I can argue that it’s a meal in itself.

Because the recipe varies from year to year — depending, of course, on what ingredients are handy to toss into it — I never know how it’s going to turn out. Last year was probably one of my worst concoctions. But this year was one of my best.

If you’d like to try your hand at this, here’s my basic recipe, along with a list of what I tossed in this year.

Base Ingredients:

  • 1 pound sausage meat. I use breakfast sausage and I prefer Jimmy Dean sage sausage. I don’t buy the low-fat kind; it usually doesn’t generate enough fat to need draining.
  • 1 medium or large onion, chopped. I usually use a large one.
  • 2 stalks celery, trimmed and chopped. I generally don’t like celery, but it’s one of the “aromatic vegetables” I include.
  • 2 large carrots, chopped. Or chopped up baby carrots, which is what I use.
  • 1 apple, chopped. Any kind of apple will do.
  • Turkey or chicken broth. Use the amount you’d need to prepare the rice (if included, see below) plus the amount of stuffing included (see below).
  • Prepared stuffing mix bread cubes or crumbs. This year I used Pepperidge Farm that I bought last year and didn’t use. I don’t use Stove Top brand. If I use a stuffing mix that has a separate seasoning packet, I throw that packet away. Sometimes I use a small package of cornbread stuffing with a small package of “herb seasoned” stuffing. Never the same two years in a row.

This Year’s Toss-Ins:

  • Brown or wild rice. Or a rice blend. I usually find a package in the cabinet with less than 1/2 cup left in it and toss that in.
  • Chestnuts, cooked and chopped. Trader Joe’s sells them prepared and that sure does make life easier.
  • Almonds, chopped. I used blanched slivered almonds this year. Sometimes I use pecans or walnuts — whatever is leftover from baking earlier in the year.
  • Raisins. Another clean out the cabinet item; this year I found some golden raisins that were turning brown.

In the past, I’ve also included bacon, ham, turkey giblets (the stuff in the bag stuffed into the raw bird’s chest cavity that most people throw away), garlic, yams, parsnips, turnips (I sure do love my root vegetables), other nuts, oatmeal (not sure what I was thinking there), dried cranberries, dried cherries, sesame seeds, flax seed, etc. I can’t remember them all. The key is to go through the refrigerator and pantry and decide what might “work” in the mix. You can’t really get it “wrong” if it’s something you like — the big exception being something silly, like chocolate. (There’s a time and a place for chocolate and T-day stuffing is not the place.)

Cooking Instructions:

  1. Brown the sausage meat together with the onion and celery. Be sure to break apart the meat and stir it good. Unless there’s a lot (more than 1/4 cup?) of fat in the bottom of the pan, don’t drain it off; it’ll mix in and add flavor.
  2. Add the carrot and any other hard vegetable likely to need a little extra cooking. Simmer everything on low heat until the flavors are melded.
  3. All all other ingredients except the broth and stuffing mix. Stir it up well while simmering.
  4. Add the broth and bring the mixture up to a boil.
  5. If the mixture contains rice, cook until rice is mostly done.
  6. Add the stuffing mix and stir well to make sure all bread is moistened. Cover until ready to use/eat.

I don’t make the turkey — that’s my husband’s job. I make the stuffing. We don’t put the stuffing into the bird. The main reason for this is that we always make turkey soup the next day — indeed, my husband is prepping that now — and when the bird has been stuffed, boiling the carcass to make soup yields a cloudy broth that simply isn’t appetizing. Besides, the argument that cooking the stuffing inside the bird makes the stuffing more flavorful just doesn’t apply here. The stuffing is flavorful because of all the flavors cooked into it.

Yesterday’s stuffing came out very good. I had some for lunch and then had some with my turkey dinner later in the day. My guests seemed to enjoy it. Of course, because I put so much stuff into it, I have a ton of it leftover — not the best situation when I’m trying to cut carbs — but it freezes tolerably well and can always be pulled out later in the year to enjoy with another meal.

Do you make your stuffing like this? If so, why not share a few of your add-ins?

And if you make your next stuffing with my recipe as a rule of thumb, please do share your thoughts about the results.

Easy, To Die For Butternut Squash Soup

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I can’t get enough of this stuff.

One of my favorite things to eat is butternut squash soup. Trouble is, when I have a flavor in your mind and I find myself eating something that just isn’t quite as good, I get seriously disappointed. You know what they say: If you want something done right, yadda yadda yadda.

Here’s the recipe I like. It’s remarkably easy to make, but in case you have a serious case of lazy bones, I’ve included a few shortcuts to make it even easier.

Ingredients

  • 1 medium onion, chopped. I use sweet onions. Lazy? You can buy them pre-chopped in most supermarket produce departments or the freezer section.
  • 2 tablespoons margarine or butter.
  • 2 cups chicken broth. I use canned. Although one can is 15 ounces (I think), that’s close enough.
  • 1 pound butternut squash, pared, seeded and cut into 1-inch cubes. This is probably the most labor-intensive part of the process. Those squash are a real pain to pare. And where have you ever found one less than 2 pounds in size? I usually do it the hard way, but today I stopped off at Trader Joe’s and picked up a 2-pound bag of butternut squash already prepared. (So, of course, I made a double-batch of soup.) You might be able to use frozen squash if it is unseasoned; I’ll leave that up to the seriously lazy cooks to experiment with.
  • 2 pears, pared and sliced. I use fresh pears whenever possible, but I suspect that you could get away with canned pears, as long as you rinse off the sugary syrup they insist on canning them with.
  • 1 teaspoon fresh thyme leaves. Yeah, like I’ll find fresh thyme in Wickenburg. I use dried but only half as much.
  • 1/4 teaspoon of salt. I usually omit this, especially if the broth does not have reduced salt. You can always add salt later; you can never take it away.
  • 1/4 teaspoon white pepper. I use regular pepper, which I grind as I need it.
  • 1/4 teaspoon ground coriander.
  • 1 cup whipping cream. This is killer stuff and makes the soup very rich. I suspect you could use half and half to make it a little less deadly.

Cooking Instructions

  1. Cook and stir onion in margarine in a medium pot until tender.
  2. Butternut Squash SoupStir in broth, squash, pears, thyme, salt, pepper, and coriander.
  3. Heat to boiling; reduce heat heat and cover.
  4. Simmer until squash is tender, 10 to 15 minutes.
  5. Puree soup in a food processor or blender. You may have to do this in batches. You might also want to wait until the soup has cooled a bit; I cracked my food processor bowl by processing hot soup. I now use my glass blender.
  6. Return pureed soup to pot.
  7. Stir in whipping cream and heat until hot.
  8. Garnish with pear slices and toasted pecans if desired.

Yields 6 1-cup servings.

This is a great soup for Thanksgiving. The squash and pears are in season right now so it’s the perfect time of year to make this. Treat yourself. You won’t be disappointed.

An Off-the-Grid Thanksgiving

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A pleasant challenge.

Yesterday, on Thanksgiving Day, Mike, Jack the Dog, Alex the Bird, and I took the truck up to our getaway place north of Williams, AZ. It’s an off-the-grid camping cabin on top of a mesa, 5 miles from pavement. If you’re not familiar with the term off-the-grid, it means that it’s not connected to any public utilities. We have solar panels with related equipment for electricity, a propane gas tank, and hauled water.

We left Wickenburg at about 9 AM for the 2-1/2 hour, 154-mile drive. We made one stop on our way out of town — to buy milk and an onion — another stop at the Chino Valley Safeway gas station (where we got a 70¢/gallon discount on diesel), and a final stop at the Jack in the Box restaurant in Williams.

More about Jack in the Box

I do need to digress a tiny bit here. This was the first time since my college days 20+ years ago that I’d been in a Jack in the Box. The last one I’d been in was in Hempstead, NY. I’d been standing at the counter, waiting to place my order, when someone robbed the place by reaching over the counter and grabbing money out of the cash register drawer when it opened. The robber fled quickly — the whole thing happened in about 5 seconds. I clearly remember the manager of the place vaulting over the counter with a sawed-off shotgun. When I say it was a rough neighborhood, I’m not kidding.

The robbery isn’t why I’ve avoided Jack in the Box restaurants all these years. Back in those days, the menu at those places seemed to center around tacos that weren’t very good. I’m not a big fast-food person — I haven’t had a McDonald’s hamburger in at least 10 years — so it wasn’t easy to avoid Jack in the Box. But yesterday surprised me. Mike and I both had hamburgers (since we planned to have turkey for dinner) and agreed that they were probably the best fast food burgers we’d ever had.

Muddy Roads…Again

Anyway, we ate the burgers on the road. There was snow on the ground — maybe about 3 inches of the stuff. It was wet and didn’t completely cover the ground. The clouds were low and thick and slow-moving. Every once in a while, we’d get a clear view of some upper level clouds or some blue sky. Everything was wet and clean looking. It was so un-Arizona. It was magnificent.

Howard Mesa RoadsWe made the turn off pavement and started the five mile trek up to our mesa-top retreat. We’d gotten about 2 miles in when the road’s surface started getting snotty. That’s really the only way to describe the reddish brown dust when it gets wet enough to make mud. Soon, it had coated the truck’s tires and we were starting to fishtail. Mike put the truck in 4WD. We continued up a gentle grade. The truck would not stay pointed in the right direction. This was not a good thing since (1) the road was only a tiny bit wider than a single lane and (2) there was a deep ditch on one side with water flowing in a shallower ditch on the other side. The photo here shows what it looked like the next day, after at least two other vehicles had passed through. By this time, the snot had solidified a bit and the road was passable again.

Back in May 2005, as I summarized in my blog post, “The Roads of Howard Mesa,” Mike’s truck had slid off the road into a deep ditch about 2-1/2 miles short of our place. The conditions had been similar. We’d been fortunate in that a neighbor had seen us go off the road and had “rescued” us with a Jeep. But it had cost $250 to get a tow truck over to pull the truck out. Neither of us wanted a replay on Thanksgiving Day. So when it seemed clear that we weren’t going to make it up the hill, we decided to back down, turn around, and try another route. We wound up sliding into the shallower of the two ditches. Mike put the truck in 4WD Low and powered us down. It was a tense 5 minutes or so, but then we were making a tricky 3-point turn in a bend in the road and going back the way we’d come.

There are 3 roads to access the lots at the top of the mesa. The access road for two of them was the snot-covered road we knew we couldn’t pass. The other road went up to the west side of the mesa. Our friends live up there year-round and the road up is kept in good condition. Between their lot and our side of the mesa is a 2-track “road” carved in by ranchers and hunters years ago. It’s not maintained at all and seldom used. In fact, I’d venture to guess that I use it more than anyone else, since it’s a “shortcut” to our friends’ place from ours. But the good thing about the road is that it’s relatively level and free of the snot-like mud on all the mesa’s other roads.

So we went that way. It was a 2-mile stretch of snow-covered ruts. Mike took it in 4WD at a pretty steady pace. We were both very glad to see the big metal water tank at the other end of the road. We got back onto the gravel surface and drove the final 3/4 mile without any problems.

“Off the Grid” Doesn’t Mean without Conveniences

At our camping shed were more challenges. We had to get the systems up and running. That meant turning on AC power (flicking a switch), turning on the gas (a lever), getting the gas refrigerator started (sometimes tricky), getting the hot water heater turned on (also tricky at times), and firing up the furnace. It’s this last thing that caused the most grief yesterday. As usual, a mouse had build a home in the furnace’s burner area and it had to be cleaned out before we started it up. Our miserable ShopVac stopped sucking, making Mike’s job more difficult. He worked on it most of the afternoon while I cooked dinner.

Cooking wasn’t tough at all. After all, we had an oven big enough for our 7-lb turkey breast (and nothing else), a 4-burner stove, and the decent quality cookware I’d had at home until we replaced it last year. There’s enough counter space, a cutting board, two good quality, sharp knives, and all the bowls and other cooking implements I needed. If you didn’t know we were off the grid, you’d never guess it. The only thing I didn’t use was our 600-watt microwave — and that was mostly because I didn’t want to waste what battery power we had left on what had become a nasty, rainy day.

I made an abbreviated version of a traditional Thanksgiving dinner: turkey breast, stuffing. gravy, and rice pilaf. Although I’d fully intended to make a fresh batch of mango chutney to go with it (instead of cranberries), I’d forgotten to bring along the mango. Going to the store definitely wasn’t an option. So I made the mango chutney recipe with apples. It didn’t come out bad at all. I was going to make some brussels sprouts, but after cooking for about 3 hours, I was too tired.

By 5:30 PM, Mike had the heat going. It wasn’t cold in the shed — the oven and stove had taken care of the chill — but it was nice to get the heat up to a more normal temperature, especially while we ate. We got Jack the Dog back in — he’d spent all afternoon trying in vain to catch one of the fat pack rats living under the shed — and wrapped his wet muddy body in a towel. Then we settled down for a good Thanksgiving dinner, complete with wine.

Reward After a Long Day

After dinner, we did the dishes and spent some time relaxing. I really love it up here — it seems that the troubles of everyday life just don’t exist. We played some “Chicken Foot” dominoes, then loaded a DVD — “Flawless” with Michael Caine and Demi Moor — in my laptop, turned out the lights, and watched the movie. Later, we climbed up into the sleeping loft, where it was nice and toasty — remember, heat rises — and went to bed.

I spent a lot of time looking out the window into the almost perfect blackness. A cloud had descended onto the mesa and there wasn’t anything to see. I’m pretty sure we were the only people around for miles. Some brief flashes of light in the clouds to the north indicated a thunderstorm over the Grand Canyon.

View with FogIn the morning, when it got light, we were in a fog bank. We could see the clouds move in, then clear. It was all quiet except the sound of coyotes off in the distance.

I took this photo, mostly to remember the fog — and the moment. It’s the view from the shed, looking northwest.

In Arizona, fog is a special treat to be savored. There’s no better place to savor it than at our getaway place in the middle of nowhere.

Happy Thanksgiving

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A message from the right coast.

I’m in the New York area, celebrating Thanksgiving with family, so I won’t be blogging today. But I do want to take a moment to remind everyone why we’re eating turkey today: to give thanks.

Take a moment today and consider what you have to give thanks for. Whether it’s family or a good meal or a roof over your head or even something as simple as your health, be thankful for what you’ve got. And take a moment to consider those who aren’t quite as fortunate.

And, as always, my very best wishes to our men and women overseas. More than ever, I’m hoping for their speedy and safe return to their homes and loved ones.

Happy Thanksgiving!

Gift Giving

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Buying the right gift.

I stumbled upon an article in Slate Magazine titled “The Sovereign vs. the Idiot: What kind of gift-giver are you?” by Joel Waldfogel. Its lead paragraph includes the following factoid:

Most of the time, people choose purchases for themselves and only buy things that they expect to value at or above the price they pay. With gifts, by contrast, recipients end up with items that givers guess that the recipients might appreciate.

The result of all this, according to the article, is that we often pay more than we should for items that may or may not be appreciated by the recipients. In other words, we don’t get as much satisfaction for our money. The article, which is about the economics of gift giving goes into more details.

The article brings me back to the days when Christmas shopping was a chore that required multiple trips to department stores and malls for gifts that would allow me to check off names on a list. In those days, the main concern was the people on the list, my budget, and what each recipient might like. Not would like, mind you. Might like. In those days, it seemed more important to check off the names than to get a truly appropriate and appreciated gift. I bought a lot of crap from those department store displays — you know, the rotating tie racks, the scarf and glove sets, the gift-packaged cologne. Easy gifts chosen by the store’s marketing department rather than the giver, generic gifts of the one-size-fits-all variety.

I was younger then. Not busier, but younger and less wise. Since then, I’ve realized that gift giving is more than just checking off names on a list. It’s finding the right gift for each person.

In my family, we cheat. In late November, we e-mail each other a list of items we’d like to get. Sometimes we include links to the items online. This is even easier if we maintain an Amazon.com wish list (as I do) or some other gift registry. Then we discuss it with each other to make sure there are no duplicates and shop online.

For example, suppose my sister in law had a wish list at the Gap that included 5 different items. I’d go check out her wish list and see that my budget allowed me to buy her two of them. (I always pick the ones that I like, too.) I’d then e-mail my sister and mother and tell them which items I was buying so neither of them would buy the same thing. They might each buy something else on the Gap list or perhaps something from another list. As a result, my sister in law would get exactly what she wanted with no duplicates.

It goes the same way with big gifts. Suppose my brother wanted some heavy-duty power tool. The price tag might be beyond what I’d normally spend, but if my sister chipped in, we could get it together. He’d get exactly what he wanted and my sister and I would both be done shopping for him within minutes.

In my case, Christmas shopping has become very easy. Not only do I buy just about all my gifts online these days, but I have them shipped right to the recipient. In the case of family members this year, they’re shipped right to the place the recipients will be — at my mother’s house. (She has already confirmed receipt of two of the three packages that will arrive.) If I was there, I’d take them from their shipping boxes and wrap them. But since I’m not, the shipping boxes become the wrapping. True, it’s not as attractive, but no one seems to mind. The only thing I miss is seeing the recipient’s faces as they pull out the gifts they really wanted.

I actually give gifts year-round. Not every day or week, mind you. Just occasionally. You know how it is. You go on vacation and see a shirt that’s perfect for a friend. There’s no reason for a gift, but the match is so good you can’t resist. So you buy it and bring it to your friend. I did this after my Thanksgiving trip. We’d been to a place called “Stan’s” and they sold t-shirts that said, in big letters, “If found, return to Stan’s” on the back of the shirt. I have a friend named Stan and I thought he’d get a kick out of it. So we bought it and gave it to him. I have another friend that we tease with SpongeBob SquarePants items. Every time I see something cool (but small; he lives in a fifth wheel), we pick it up for him. Gifts like these are seldom expensive, but they’re usually a good (or at least fun) match for the recipient. I get more pleasure out of giving these random gifts than Christmas or birthday gifts. I think it’s because it’s unexpected by the recipient and it makes them feel just a tiny bit special to be thought of for no apparent reason.

And isn’t that what gift giving is about? Making the recipient feel as if you’ve been thinking about him/her and what he/she might like?