Did you know that Americans consume approximately 736 million pounds of turkey each year on Thanksgiving Day? According to a poll performed by the National Turkey Federation, nearly 88 percent of Americans eat turkey on Thanksgiving, even if they don’t eat it any other time during the year.
There’s no doubt that Turkey is a Thanksgiving classic. No Thanksgiving table is truly complete without a beautiful bird on display for all to see. More turkeys are sold in November than in any other month, but is it really turkey that’s the star of this culinary show?
Sure, there are recipes in cookbooks and all over the internet teaching people how to cook a turkey, but have you ever noticed what else pops up after a quick “Thanksgiving recipe” Google search? SIDES! Recent polls show that an overwhelming number of people prefer sides to turkey on Thanksgiving Day. Ninety six percent of people in our office agreed. When asked which they prefer, some answered with “sides on my turkey” or asked if dessert counted as a side, but with the exception of just a few members of our team, it was sides all the way!
Going with turkey/side theme, we’ve added a new product to our website this week in honor of Thanksgiving Day. Our friends over at Symphony Handmade Papers produce many beautiful items, one of those being their Artistic Paper Recipe Cards, now available on our Plantable Seed Shapes’ page. Each card features your favorite recipe on one side, and your custom imprint or personalized message on the other. Also included with each card is a custom, handmade, plantable paper shape. These seed embedded shapes are designed to be planted, and with proper care, will produce an ingredient pertinent to your recipe. Perfect for Thanksgiving party favors or as a present for the host, these personalized cards make inexpensive gifts and are great as handouts all year long.
We hope that your Thanksgiving is full of time with family, friends, and lots of turkey stuffing! From your friends at PrintGlobe, happy Thanksgiving!
Turkey Stuffing Recipe
½ loaf sourdough bread
½ loaf rye bread
4 tablespoons unsalted butter, plus more for greasing
1 cup chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 14-ounce bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
½ cup grated Parmesan
Chopped parsley, sage and thyme
Cut or tear your bread into 1-inch cubes and then spread out your bread cubes on one or two baking sheets. Leave the bread out overnight to get stale. Alternately, bake bread cubes in a 300 degree F oven for 30 minutes.
Once you have dried out bread cubes, preheat your oven to 350 degrees F and butter a 9 by 13-inch baking dish.
In a large skillet over medium heat, melt your butter, and then add your onions, celery, and carrots. Season with salt and pepper, and cook until the vegetables are soft, about 10 minutes. Once soft, set aside and allow to slightly cool.
Meanwhile, put the bread cubes into a large bowl with the cornbread stuffing and then add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and vegetables and mix until well combined. Mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with Parmesan cheese. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.
Garnish with chopped parsley, sage, and thyme, and enjoy!
*This recipe is brought to you by Wegmens Food Markets, Inc.