I’m prepping for roasting my turkey tomorrow, ahead of Thursday. This allows me to make the gravy and slice the turkey, get all the turkey packaged and into the refrigerator, only having to re-heat turkey in gravy for Thursday’s dinner. That means having all the other time on Thursday to make the rest of the meal.
Wednesday is Pie day. Tradition.
Today I am making onion bread, egg bread, and whole grain spelt bread. Currently onion bread is in the oven, egg bread is on it’s last bowl rise, and spelt whole grain is soaking in buttermilk.
What is all this bread for? Stuffing the turkey, of course! I love stuffing. In The Bird Stuffing is heaven.
I usually put raisins in it, sometimes walnuts too. Start with onion and celery in butter, then add rubbed sage, oh the scents are incredible! Chicken stock, some sea salt, a couple of eggs (wisked in), any other things I want added, then the bread sliced into cubes and added, mixed around, stuffed into the bird, rest into a casserole.