Saturday, November 19, 2005

Sage & Pork Stuffing

Mom's Recipe:

12 Bags Weber's stuffing (or Marie Calendar's 'herbed' stuffing)
4 bunches celery
1 package frozen onions
1 lb oleo
12 eggs
2 lbs Ground Pork
2 cups Milk
2 tablespoons Rubbed (powered, not leaf) Sage
2 tsp Salt
1 tsp Black Pepper

Kim's Version made from memory at Karen & Mike's November 2004:

4-6 bags Marie Calendar's 'herbed' stuffing
2 lbs Ground Pork
1 bunch celery
4 onions, chopped FINE for Michael, BY Michael, dammit
6 eggs
1-2 cups milk
4-6 sticks of REAL BUTTER
NO SALT (enough in the stuffing already!!)
A little pepper
A little Olive Oil
1 bottle of Cabernet Wine

Chop celery and let Michael chop the damn onions.

Put bagged stuffing in THE BAKING container.

Cook the Ground Pork 'till browned and when done, put into THE BAKING container. Do NOT drain the grease out of the pan. Drink some wine now.

Cook celery and onions together in the pan with the grease drippings until clear, maybe I browned them a little bit. Pour them out into THE BAKING container. Drink some wine now.

Beat up 6 of the eggs and one cup of the milk. Add in the two tablespoons of rubbed sage.

Melt Butter.

Pour melted butter over mixture. Mix up. Let it cool some so the milk and egg mixture doesn't 'cook' in the hooooootttttt pork stuff.

Drink some of your wine.

Pour the egg and milk mixture over the somewhat cooled pork, celery, butter and onion mixture.

Drink some wine. Wash hands. Dig hands into mixture and mix it all up. Taste some. If not enough sage, add more. If too dry, add more milk.

Wash hands. Drink wine.

Cook covered in oven at 350 for an hour, give or take. When it's cooked about 30 minutes of that hour, take OFF cover to cook the rest of the way. Drink some wine.

Don't forget to set the oven timer for that last 30 minutes and watch the top of the stuffing to see when to take it out. I like it when it's crunchy on the top and golden. Take it out before it burns.

Obviously, this recipe is WAY open to interruptions, I mean interpretations. I had to make it from MEMORY at Karen's fabulous Turkey Day Dinner last time!!! We made it the day before and put it in the crock pot the next morning to keep it warm for the T-Day Dinner and burnt it. I would still put it in the crock pot to keep warm the next morning before serving. Maybe just start it about an hour before though instead of cooking it from daybreak like we did.

Karen and I cooked most everything except the turkey the day before and then heated everything up the morning of T-Day. It worked out really well except for burning the stuffing, which just needed more attention than we gave it.

We were drinking Mimosas. Priorities you know.

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