I have been asked a lot of times how I became such a good cook. Its a fairly simply answer. My father used to tell me when I was a boy to go help my mom with dinner. I could never understand why me, the only boy in the family, had to go help my mom with dinner.
One day I objected, and my father told me “All of the great chef of the world are men, and there is no self respecting Italian man that is not a better cook than his wife.”
This must be a popular line back east in Brooklyn, because I have heard it repeated in several television shows and movies.
Anyway, this morning a friend of mine called me and asked me how I make my Thanksgiving stuffing because it was so good. I said I would post it here and that they would have to read it off my site. She thought I was kidding so here it is.
2 stalks of celery.
1/2 a cup of brown or white onion, minced.
2 cloves of minced garlic.
1 cup of diced mushrooms.
1 bag of stuffing mix of your choice.
using a frying pan or electric skillet, heat a small amount of olive oil or margarine, (I prefer olive oil) and mix in celery, onion, garlic and mushrooms.
Add garlic salt and Saute’ until veggies are browned.
Mix stuffing mix and two eggs in a large bowl, beating eggs into stuffing mix. The eggs help bind the mix into a loaf, so sometimes an additional egg is needed, depending on the size of the eggs, and the bag of stuffing mix.
Take browned veggies and mix into the stuffing mix and eggs.
Once mixed, take your cleaned bird and in the cavity, spread out a sheet of cheese cloth, forming a bag in the cavity for the stuffing to go into. Stuff the stuffing into the cavity and onto the cheese cloth.
The cheese cloth is formed into the cavity like a bag. This makes it incredibly easy to remove the stuffing when the bird is done.
Once done, using a pair of tongs, grab cheese cloth and remove from bird. Remove cheese cloth and what you have is a beautiful loaf of stuffing that everyone I have served it to loves. Enjoy. JD