Wild Firebrand

None of y’all like stuffing, but I’m gonna share the recipe anyway.

I like mine with vegetables. Not just soggy bread. Yes, there’s still broth soaked stale breading, but it’s mostly a vegetable dish. (That may be why y’all don’t like it, but I do, and as I’ve said before….it’s my blog.)

So, here’s my vegetable stuffing. Love you!!

Cut celery, carrots, mushrooms, zucchini, and (sometimes apples) into the same size diced bites. Cook in butter — full stick, maybe two and some broth — just enough.

Add poultry herbs including parsley, sage, rosemary, and thyme — (if you’re going to Scarborough Fair — remember me to one who lived there — if that doesn’t make sense, i didn’t raise you right!!!!)

Honestly, I could eat just the vegetables and skip the breadcrumbs, but then it wouldn’t be stuffing…so…

Remove from the stove and dump into a casserole dish. Add the bread crumbs you like! You can use Stove Top or Pepperidge Farms or whatever you find/prefer from whatever store/market you like/prefer. I don’t use cornbread, but you do you, boo!

Now, I DO make this the day before so that all I have to do is add broth and bake it while the turkey rests, but you can also cook it in the oven right now and eat it afterwards.

(The next day or right now), add just enough broth to make the bread wet. Mix it all up, and bake in a 350F degree oven for 20 minutes.

MMMMmmmm…….so good. And since none of y’all like it, more for me and your dad.

LOVE YOU ANYWAY!!! Never doubt that. Mwah, Your Momma