When my paternal grandmother passed away recently, I was struck by how many family recipes she had established over the years. Homemade cheesecake, rice pudding, butter cookies—but my grandmother was perhaps best known for her spectacular Thanksgiving feasts and her famous turkey stuffing.
A blend of spices, sausage and vegetables, many family members have tried to duplicate Nana’s stuffing over the years. My mother and older brother have come very close to capturing the taste—but even following the written recipe my grandmother provided years ago hasn’t helped anyone to replicate it perfectly (no disrespect to Mom and “Uncle” David). I suppose that’s to be expected when my brother’s own handwritten notes indicate “Grandma doesn’t have exact measures.”
So, if today you have a relative or friend with a favorite dish you admire—perhaps a red sauce, fudge brownies or homemade bread—anything that is a signature selection, be sure to tell them how delicious it is and how much it means to you when they prepare it. While my grandmother was the recipient of many “culinary compliments,” I’d love to tell her one last time how much I enjoyed “Nana’s Stuffing.”
Nana’s Stuffing
- 1 loaf of bread (I like using white wholegrain like Sara Lee because it holds its structure better.)
- 1 diced medium to large onion
- 1 or 2 thinly sliced celery stalks
- 1 lb. sage breakfast sausage
- 2 teaspoons dried sage (optional)
- 2 – 3 teaspoons black pepper
- 2 teaspoons salt
Put everything in a big bowl and start mixing it with your hands, breaking up the bread. Hands are the best way. It should be well mixed but still chunky—not a pasty slurry.
Moisten bread with water or chicken stock as you go if the mixture seems too dry. I usually use about 1 or 2 cups of chicken stock. Water is ok, but it brings nothing in the way of flavor.
Put it in a pan or and bake for about 1 hour at 350° F to cook the sausage. An internal temperature of 160° F is good. Then, just scale it all up or down as needed and enjoy.
Bianca Alaimo is an intern in the Public Relations department. She is a junior at St. John Fisher College, majoring in Communication and Journalism with a minor in Marketing, and will graduate in April 2013.
