Two Weeks of Canned Soup (plus the best stuffing ever)

Hello loyal readers,
I am sad to report that Button Soup is taking a hiatus until December 17th – this law student needs to stop playing in the kitchen and start studying for finals. But I will leave you with my dad’s recipe for pecan onion stuffing. It may change your feelings about plain stuffing forever.

8 oz pecans, chopped
1 medium onion, chopped
6 slices white bread (you could get fancy and use baguette, but we just used the normal old wonder bread)
1 stick butter
kosher salt and black pepper

1. Plan ahead – the bread needs to sit out overnight to get a little stale. I imagine you could replicate this at the last minute by drying it in the oven on a low temperature for a bit.
2. Break the stale bread up into bite sized pieces.
3. Mix the bread with the pecans and onion, and add some salt and pepper.
4. Stuff that birdie with this mixture.
5. Melt the butter in the microwave, and pour into the bird’s cavity on top of the stuffing.
6. Roast the turkey.

That’s it! You’re all done.

***Variation: For those vegetarians out there, I think you could make this stuffing by baking the mixture for awhile in a baking dish, watching it carefully to make sure it doesn’t burn, and adding vegetable stock in small amounts, to get the same effect as the turkey juices releasing as it cooks. If you try this, let me know how it goes!

Thanks for reading, and be sure to come back after the 17th when I will be cooking lots of exciting things over my winter vacation.

One response to “Two Weeks of Canned Soup (plus the best stuffing ever)

  1. This looks yummy, but can it stand up to our love for Stove Top? 😛

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