Stuffing is the best part of tomorrow's meal, and I often wonder why we don't normalize eating stuffing year round.
Alas, that's a bigger question than any of us should ponder on a holiday week. But if you're stuck in dire stuffing straits, here's the Ziezulewicz version.
☝️A quick caveat: Stuffing should always be cooked inside the bird, especially if you're smoking said bird on a Weber grill.
Let's get to it!
🥖 Break a large loaf of any good Italian or white bread into chunks and drop 'em into a big pot.
Add a tube of Jimmy Dean sage sausage that you've browned up, plus a pound of roasted, shelled chestnuts.
Toss in a large chopped onion and two celery stalks that were sautéed in too much butter.
🤔 Intuition takes the wheel from here. Mix it with your hands. Add poultry seasoning and glugs of chicken broth and sample until it tastes like delicious stuffing.
🦃 Go light on the broth as the bird will moisten it too, and force yourself not to eat too many sample bites, which is sometimes challenging.
Double or triple the ingredients if you're feeding a larger flock.
Got more stuffing than your turkey can take? Bake the rest for about 15-20 mins around 325, adding a splash more broth if needed to maintain the moist.
