Stuffing - and a treat

So this post is LONG overdue, better late than never though.  A Thanksgiving tradition in my house is my dad's homemade stuffing, so he joined us for some guest cooking in the Moose Treats kitchen!

Step 1: Dice up - 

3 stalks of celery

1/2 bell pepper (any color is fine)

1/2 medium onion 

Step 2: Cube a 1lb loaf of white bread into 1" chunks

(homemade is always best, but store-bought is fine)

Step 3: Sauté the vegetables until softened, season with salt, pepper and parsley

Step 4: Add 2 cups of vegetable or chicken stock and bring to a boil.  

Reduce heat and simmer for a few minutes.

Step 5: Add the vegetable mixture to the bread and stir to combine

Step 6: Put in a lightly greased oven-safe dish, cover and bake at 350ºF for 30 minutes.  Uncover and bake for an additional 30 minutes.

Step 7: Grab yourself a serving before it disappears!

And as promised, a treat!

Brining the turkey (adapted from Alton Brown):

6lb bone-in turkey breast

1/2 cup kosher salt

1/4 cup brown sugar

1/2 gallon chicken stock

peppercorns

bay leaf

ground ginger

cumin

1/2 gallon cold water

Bring everything except the water to a boil and dissolve the salt & sugar.  Cool, add the water, and stash in the refrigerator until cold.  Add the turkey and refrigerate for at least 8 hours - I do mine for 24 hours, and if the bird is still partly frozen that's just fine, throw it in anyway, but please make sure you have removed any giblets or wayward gravy concentrate packets (yes, found one of those this year)

Roast at 450ºF for 30 minutes, tent and continue roasting at 325ºF until the internal temperature reaches 160ºF.  Rest for 30 minutes before carving.  And you did remember to save any drippings to put in the gravy, right?

Happy (belated) Thanksgiving!!!