Karen and Linda, the Village Queen Bees, have been dining on our Turkeys for over 38 years. Tradition stands supreme at their table with each Thanksgiving meal serving up the turkey stuffed with the VG Sage and Onion Stuffing, their Standing Ovation Mash Potatoes and Golden Dome of Cauliflower.
Preparing the meal always starts with the VG stuffing. (found in the frozen food section). The stuffing is already seasoned to perfection but Karen and Linda like to add a mirepoix of onion, carrot and celery sautéed in butter for added flavour and texture. The bird gets stuffed and roasted to perfection ready to be bathed in The Village Grocer Gravy.
Ingredients:
¼ cup of butter
2 medium onions, diced
2 stalks of celery, diced
2 carrots, peeled & diced
1 bag of The Village Grocer Stuffing, defrosted
Method:
Heat the butter in a fry pan on medium/low. Once it starts to foam, add the onion, celery and carrots. Sauté until fork tender, about 8 to 10 minutes. Do not brown. Season with salt and pepper to taste. Add to the stuffing and combine well. Stuff inside the bird just before roasting.
For Oven Baked Stuffing:
Add 1 to 2 cups of vegetable or chicken stock to the mixture to add extra moisture to the mix. Place it evenly into the casserole dish and cover with foil. Bake at 350F for 30 minutes. Remove foil and bake for another 15-20 minutes to brown the top.