I come from a family who thinks it’s completely appropriate to celebrate Thanksgiving a few times a year.
And not in the “let’s sit around the table and each say what we’re thankful for” kind of way. But in the “it’s February and it’s entirely acceptable for us to have a roasted turkey with stuffing, cranberries, mashed potatoes, and pumpkin pie” kind of way.
It started the first year I moved out of the house when I had to work and couldn’t go home for Thanksgiving. Because we didn’t get to have the full Thanksgiving experience in November, my mom had the full spread ready when I came home for Christmas. And when I came home in February for my birthday, we had it again. And when she asked what I wanted her to make when I visited that summer, I asked if we could have it again. In July.
And thus, our triannual Thanksgiving tradition was born.
Thanksgiving has always been my favorite holiday. Maybe it’s because of all the delicious food and the anticipation that builds all day to enjoy it, maybe it’s the fact that I get to spend all day in the kitchen with my family as we prepare our dishes together, maybe it’s because it’s the holiday that gets us in the mood for Christmas, or maybe it’s because it’s day that reminds us to count our blessings. Whatever it is, for me, it’s the greatest day of the year.
So on that last Thursday in November, after all the excitement from the day subsides, and after all the dishes are washed and put away and the leftovers stored in the fridge, I am always thankful that I only have to wait just a few months to experience all the love, joy, and gratitude that Thanksgiving day brings.
- 2 cups onions, chopped
- 1 cups celery, chopped
- 12 slices stale day-old bread
- 1/4 cup butter
- 1 tsp poultry seasoning
- 1 tsp salt (add more, if needed)
- 1/2 tsp pepper
- 1 tsp dried majoram
- 1/2 tbsp fresh sage, leaves chopped
- 1 1/2 tbsp fresh thyme leaves
- 15 oz low-sodium chicken broth (add more, if needed)
- 2 large eggs, beaten
- In a medium skillet, heat butter over medium heat, then saute onions and celery until tender.
- Combine bread cubes, vegetables, seasonings, and eggs in a large bowl, then add chicken broth. Transfer to a slow cooker, and cook on low for 2-3 hours.
- Check hourly and stir to prevent burning and sticking. If it becomes too dry, add a little more chicken broth. Add salt to taste.
- It is best if you dry out bread instead of buying store-bought dried bread. Leave bread slices out overnight in a single layer or lightly toast them in the oven (300 degrees on a wire rack for 7-8 minutes).
- Keep in mind that the amount of broth used in this recipe is for day-old bread. If using store-bought dried bread cubes, use more broth.
- Because crockpots cook at different temperatures, if it looks too moist, remove lid the last hour. placing a dish towel over the crockpot and then putting the lid on top of it will help keep moisture out of the stuffing.
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