Thanksgiving Memories of Not So Long Ago

Thanksgiving week is here. The planning is complete and implementation is about to begin. In recent years we have had a blended family Thanksgiving. Along with family, recipes get blended as well. I have been in charge of stuffing/dressing and gravy. Since both of these are near and dear to my heart, it’s an assignment that I welcome every year. I shared the whole process several years ago and the time seemed right to revisit the experience before I relive it this Thanksgiving.

Stuffing or in this case dressing, as it will not see the inside of a turkey, is many folks’ favorite part of the dinner. It certainly is mine. I make a dressing that has evolved over the years to become an homage to my time in California and my Italian heritage. I gave it the rather silly name of Mama D’s Cali-Itali Stuffing. This is a seriously hearty stuffing filled with Italian sausage and artichoke hearts. The bread is sourdough, next to rice-a-roni, the San Francisco Starch of choice. Artichoke hearts add flavor and as the recipe has evolved, I now use frozen (Trader Joe’s are the best) instead of canned. It also now gets baked in a bundt pan, because who doesn’t want a nice slice of stuffing.

Mama D's Cali-Itali Stuffing

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Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.

Servings

12

Servings 12

Mama D's Cali-Itali Stuffing Print Recipe Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste. Servings 12 Servings 12

Ingredients

• 8 Cups Sour Dough Bread Cubes Toasted
• 1-1/2 Pounds Bulk Italian Sausage Pork or Turkey
• 2 Cups Onion fFnely chopped
• 6 Cloves Garlic Minced
• 6 Ounces Baby Spinach Stemmed and sliced
• 1 Can Artichoke Hearts Drained and chopped
• 1/3 Cup Olive Oil Divided
• 1/3 Cup Parsley Chopped
• 1-2 Tsp. Italian Seasoning Mrs. Dash or your favorite
• 1 Tsp. Red Pepper Flakes Optional
• 1 Tsp. Fennel Seeds Optional
• 1 Cup Asiago or Romano Cheese Finely grated
• 2 Eggs Beaten
• 1 Cup Chicken Stock/Broth More or less as needed
• 1/4 Cup Butter Melted

Servings:

Instructions

1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
5. Add the seasonings that you are using along with the cheese and toss again to combine.
6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
9. Remove from the oven and allow to rest for 10 minutes before serving.

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Every Thanksgiving table needs a boat of gravy. Since in our blended Thanksgiving someone else is making the turkey, I had to come up with a recipe that would be rich and tasty without the benefit if turkey drippings. This Garlic and Wine Gravy fills the bill. It is flavorful but has a lightness about it that makes it feel slightly less a guilty pleasure.

Garlic and Wine Turkey Gravy

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• CourseMain Course

Servings

12

Servings 12

Garlic and Wine Turkey Gravy Print Recipe CourseMain Course Servings 12 Servings 12

Ingredients

• 4 Cloves Garlic Finely chopped
• 1 Small Shallot Finely chopped
• 1 Tblsp. Olive Oil
• 1 Cup Dry White Wine I used Chardonnay, but use what you like
• 1 Tblsp. Fresh Thyme Leaves
• 1 Tsp. Chopped Fresh Rosemary Use any herb that you like
• 2 Tblsp. Butter
• 2 Tblsp. All pourpose flour
• 4 Cups Turkey Stock Homemade if you can
• 1 Tsp. Italian Herb Blend I used McCormick Grinder
• Salt & Pepper To taste

Servings:

Instructions

1. Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
2. Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
4. Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
5. Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
6. Serve with turkey, dressing, or anything else you want to put it on.

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This year I have so much to be thankful for. Our family is thriving and the younger grandboys are a true delight. I cherish the time I get to spend with them. Our first grandboy is “home” for the holiday and the time spent with him is precious. I hope that you too, have many things that make you thankful and happy. Enjoy the day and all the blessings that it brings.