On to my favorite part of the T-day meal: stuffing.  Fortunately, my marriage proposal came with a famous family recipe for this Thanksgiving must.  Unfortunately, its a savory stuffing incorporating sausage, spinach and cheese, whereas I am more a fan of sweet stuffing with apples, cranberries and walnuts.  However, this stuffing has really won me over, and this year we are making just one variety.  The rest of the Bolhouse clan took to it a little quicker than me, including the miraculous reforming of Angel into a wet bread lover (this remains the only stuffing she will willingly consume).

The night spent making this stuffing is one time during the year Tim really makes the kitchen his arena.  Tonight he diced, shredded and stirred for 2 hours to make a triple batch to feed our barrage of guests Sunday.  The stuffing takes on the essence of the country in which it is made.  In China, we used a Chinese brand of frozen spinach which ended up being spiced and added a wonderful Asian flavor.  We once used a spicy Jimmy Dean breakfast sausage in Texas.  This year, in an effort to make the stuffing Halal for our Muslim guests, I procured chicken “sausage”.  It ended up being a bit too close to hotdog texture for the chef’s liking, but the end result was fine, giving us another ethnic variation – Malaysian style.




Grandma Linda’s Stuffing

  • 2 c chopped celery with leaves
  • 4 small onions, chopped
  • 4 Tbsp olive oil
  • 1/4 c butter
  • 20 oz chopped spinach, cooked, squeezed
  • 1 lb pork links, chopped, or bulk, fried
  • 2 loaves white bread, cubed
  • 2 c grated Swiss cheese
  • 2 c chicken stock
  • 1/2 tsp salt
  • 1 egg, beaten
  1. Saute celery and onion in oil and butter til tender.
  2. Add spinach and pork.  Simmer 5 minutes.
  3. Add bread cubes; mix thoroughly.  Add cheese; mix.
  4. Add stock, salt and pepper.  Fold in egg.
  5. Bake stuffing in greased casserole at 350F for 45 minutes.