Wednesday, November 23, 2016

Thanksgiving Menu & Grandma Martone's Stuffing

So I am psyched about my Thanksgiving menu and considering there's only 4 of us eating, you'd think i was cooking for an army with the amount of food we will have. Hey, whatever- aren't the leftovers kind of the best part??

I have searched the interwebs high and low, scoured Pinterest, and brought out the big guns from my recipe book to come up with the perfect menu:

I got a brined turkey from WF with which I will roast with apples and onions, oh my! 
I will make a beautiful gravy using Saint Martha's tips 
Scalloped Potatoes will replace the traditional mashed, because no T family Thx meal is complete without creamy mashed turnips 
Peas are a must at MY Thx table, along with green bean casserole {which is another family's passed down recipe that I have obtained and will keep secret -for now- to protect the unnamed}
And for dessert, my husbands infamous Hazelnut Pumpkin Pie ala Sunny Anderson 
And let us not forget the stuffing. Oh, the stuffing... a T family staple.

Grandma Martone's Stuffing

{slightly modified by a newer generation}


1 12oz bag of Arnold's seasoned bread cubes
1 pkg Jones pork sausage roll
3 stalks celery, diced
1 onion, diced
1 stick unsalted butter
1.5 cups water
0.5 cups chicken stock


  1. In a medium fry pan, cook sausage, onion and celery until sausage is cooked through, breaking up sausage meat as it cooks.
  2. Meanwhile, cook stick of butter in 1.5 cups of water on stove until boiling.
  3. Combine sausage and vegg mixture with bag of bread cubes in the bowl of a 7-quart crock pot. Mix well.
  4. Add liquid and mix well.
  5. Pour chicken stock over top of mixture.
  6. Cover and cook on high for up to 3-4 hours.
  7. Check every 1 hour or so and stir; adjust liquid if needed.


  • Ok- so full disclosure, the handed down recipe my MIL makes uses 1 stalk celery, 0.5 onion, and no stock. It is also traditionally cooked in the bird. 
  • I researched how to cook stuffing in the crock pot A LOT and most recipes I read said to cook on high for 3-4 hours using 2 cups liquid. A few said you can also cook on low for 7-8 hours but the majority suggested high heat. I added the stock to make 2 cups total liquid.
  • The above is exactly what I did during my trial run and the stuffing was perfect at 2 hours, 40 minutes.
  • The stuffing surprisingly binds together pretty well. I didn't need to add any extra liquid at all- you don't want it to be too wet.

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