The Wolff family has many favorite recipes and most of them they have graciously shared right here on their website. When I began searching for a stuffing recipe for this Thanksgiving, Wolff’s trusted recipe collection was the first place I looked. And since I’m going to be spending a good amount of time in the kitchen over the next 24 hours, I decided to save myself a step and omit the sausage they called for and substitute the water for chicken broth to add some more flavor to their stuffing. I tasted a few snitches of it and I highly recommend this recipe for those who are still searching for a stuffing recipe for tomorrow. So without further ado, here is the recipe with my alterations:
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups chicken broth
- 2 large bags of your favorite stuffing crumbs or about 6 cups diced bread
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts, toasted
- 3 medium cooking apples, like Granny Smith, Rome or Golden Delicious, peeled, cored and chopped
- In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
- In a large sauté pan set over medium high heat melt 1 tablespoon butter and sauté onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and sauté for 1 minute. Add apples and sauté for one minute more. Remove from heat. Combine cornbread stuffing with sautéed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 9 by 13 by 2 inch pan with the stuffing and bake in a along side your turkey, covered with foil for 45 minutes. Remove foil and bake until top is lightly browned, about 15 minutes more.
And if you’re still feeling adventurous before Thanksgiving, try out the recipe (shown above) for cranberry sauce sweetened with apple cider on Weaver’s Orchard’s website here.