Stuffing

A friend who, God knows, knows her way around the kitchen, asked for my stuffing recipe. To be fair, it is Dad's stuffing recipe, and, to be more fair, to call it a "recipe" seems generous. It is, rather, a "throw-together" of ingredients in quantities to suit ones needs and tastes.

George was not the primary cook in our house growing up. He did, however, have a few staples he contributed on an occasional basis i.e. chili, grilled cheese and tomato soup, biscuits and gravy, and all things grilled. In my adulthood, I have called home several times to request his recipes, and I get a vague list of ingredients and a set of the aforementioned "throw together" directions. This generally suits me just fine, as I tend to care little for measuring and precision in my cooking (I have learned throughout time that these virtues are more important to baking, however, and try to stick to them).

So, for dear Astra Libris, here is George's Thanksgiving Stuffing.

George's Stuffing

Some celery
Some onions
Some (lots of) butter
Some (more than you think you need) toast
Some (chicken) broth
Some salt
Some pepper
Some poultry seasoning

Directions:
1. Toast bread to light golden. Or charred burniness. Or slight crispness with mushy insides. It doesn't really matter. Let sit for awhile. Break or cut into cubes or small pieces and soak in chicken broth. (I added an old stale corn muffin to my bread "crumbs." It was good. I also used all bread heels since Andy and I tend not to like them for usual bread use.)

2. Sautee some celery and some onions in butter (lots if it's Thanksgiving and you're going for flavor, less if you're watching your figure). Let cook to desired crunchiness (totally soggy for me).

3. Drain excess broth from bread crumbs, or don't, if you like really moist stuffing. Mix veggies into bread. Add liberal amounts of salt or pepper, and more than liberal amounts of poultry seasoning.

4. Bake inside or outside bird. Consume in mass quantities.