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What a week! We have been finishing off a delicious turkey with celery-bread stuffing. The 3-4 ribs of celery and a sweet onion were sautéed first in a spray of oil, and then mixed with the cubed bread and some cracked pepper. I then added fresh, torn sage and chopped mushroom. As the turkey cooked, the mushrooms let out their juices and basted the turkey from the inside. It was juicy and delicious! The remaining stuffing went into a casserole dish with ½ cup water and a few dots of butter. We cooked it with the lid on at 400F for 20 minutes. We then took the lid off and let it crisp up on top for 10 minutes, and the two stuffings were then mixed together. Steve also grilled veggies on the BBQ (zucchini, mushroom, red pepper and eggplant). It gave us a delicious dinner for the whole week, plus frozen turkey for soups, and bones to make stock. I also froze the left over celery for when we make the stock.
For those who don’t like mushroom, shredded zucchini would have the same effect for the stuffing.
The original plan was to host his family on Saturday and then visit mine on Sunday. We cooked the turkey, since it was defrosted, but cancelled Easter. He had to work OT on a critical project at work and I had moved onto the floor the week before with an injury. Between the two of us, we were a right mess.
