I love holiday recipes that have a life of their own brimming with history, insight and love. This cherished Thanksgiving recipe was shared by one of my dear friends, Annie-Laurie.
Annie-Laurie married into an Irish family of five, with her husband being the baby and the only boy. From day one, the family scooped her up into their holiday traditions and high-spirited meals. I’ve heard her recount many years of endearing holiday stories…turkey cook-offs, taking turns around the table saying what each person is thankful for, piano playing and singing and a bevy of games from Catch Phrase to Pictionary.
Annie-Laurie’s first Thanksgiving with her husband’s family was 25 years ago. Both of her in-laws have passed on but imprinted onto their family treasured customs that the family shares in, especially during this time of year.
This is Annie-Laurie’s favorite recipe from her mother-in-law, Alice. In reminiscing about Thanksgiving with Alice, she said, “Alice made everything from scratch and she did it so well. The whole meal was ready at the same time. She would always want us to take our time and enjoy it because it took an entire day to prepare. My sister-in-law, Beth, has followed in her footsteps and makes the Thanksgiving meal a treat. Next week we will have Alice’s stuffing and I will savor every mouthful.”
Recipes aren’t just instructions on a page; they connect families and friends to the past the present and the future. A special recipe holds purpose and love and the ability to tell a family’s story from generation to generation. The love of those we miss comes alive with each ingredient we add and with each bite we take. Ask your friends about their favorite family recipes and you will be sure to not only get a delicious new dish to make but insight into the love of family that connects us all.
Alice’s Stuffing is meant to cook inside the turkey. See below for a second version that omits a few ingredients and cooks outside of the bird.
1 cup butter or margarine
2 cups diced celery
1/2 cup chopped onions
1/4 cup chopped parsley
2 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
16 cups lightly packed fresh bread cubes
3 eggs lightly beaten
Directions (about 40 minutes before adding to the turkey)
In a large saucepan over medium heat, in hot butter or margarine, cook celery and onions until tender, about 1 to 2 minutes. Add parsley, salt, poultry seasoning and pepper; mix well. Stir in bread cubes and eggs and mix well. Makes enough stuffing for one 8 to 11 pound turkey.
Crumbly Bread Stuffing
For stuffing cooked outside of the turkey, prepare as above but use only 3/4 cup butter and omit the eggs. Cook in a lightly buttered casserole dish on 350 degrees for about 25 to 30 minutes.