My homemade stuffing: Feyma’s style!

I posted a Thanksgiving article with photos of the menu that we prepared here in the house for that day. I also put that on my Facebook account and I got requests for the menu there as well. They just are interested to know what did I do to cook the said menu with lack of ingredients here in the Philippines. A lot of people really are shocked when I revealed that I made stuff with what our place can offer. They just could not believe that I can make a pretty decent menu here using almost all local ingredients. I was even shocked myself that me and my gang of cooks here in the house prepared a nice meal for us for Thanksgiving. LOL.

Really me and my niece Glenda and daughter Jean really worked hard to have a very nice Thanksgiving meal here in our house. I could not do it alone. I’m so thankful that they’re there helping me out. Of course with so many tasters here in the house I’m grateful to them too. Ha ha ha.

I got messages here on LiP and on my FB account, some even messaged me privately. They wanted the recipe. So here’s one of the many recipes that I will be posting here in the weeks to come. Hope you guys enjoy it as much as my family did. Hope this recipe will give you an idea for your next Thanksgiving or in any occasions.

Have a good eat!

                                             *****Home made Stuffing*****

Ingredients:

• 3-4 loaves French bread for croutons or any bread you like (ciabata, white or whole wheat bread) will do.
• 1/2 kilo breakfast sausage
• 2 or more cups  chopped onions (we like lots of onions)
• 1 cup celery (chopped)
• 1 1/2 cup chicken broth
• 2 teaspoon thyme
• 1 teaspoon sage (I don’t really use sage since Bob don’t like it)
• 1/4  cup butter
• 1/2 teaspoon pepper
• 1/2 teaspoon salt ( adding more salt if needed)
• 1 tablespoon canola or olive oil

*** Cooking & preparing the croutons: “Cut the bread into cube and place it in cookie sheet. Mix a little bit of olive oil into the cube bread (around 2 tablespoons) and put in the oven over 250 degrees Fahrenheit. Keep an eye until the bread turn brown. Really keep a close eye for it not to get burn“.

Procedures:

1. In a large pan or skillet put the canola or the olive oil over medium high heat, put the breakfast sausage break up with a wooden spoon and saute until lightly browned and cook through (no more pink inside). Don’t overcook it. Drain and put in a bowl and set aside.
2. In the same pan, melt the butter and cook the onions and saute until translucent, maybe around 3-5 minutes. Add the celery and cook for maybe 3 minutes until softened over medium heat. Add the thyme and sage keep stirring. Add the cook croutons, stir, add salt & Pepper to taste. then add the chicken broth.
3. Let it cool before stuffing the turkey.

Note: *** With the extra stuffing, put that in the oven dish and put like the turkey neck on top. What I did I put small cut outs of butter on top of the stuffing.  Bake in the oven on a 325 degrees Fahrenheit for maybe 35 minutes or until cook through and crust forms on top. But keep an eye.