DUDE’S BIG LEBOWSKI THANKSGIVING DAY BREAD STUFFING
Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
MAYA ANGELOU on THANKSGIVING and STUFFING
The great American Writer Maya Angelou has lived a long life and cooked a lot of turkeys, and one thing she doesn’t mince is words.
“Stuffing,” she says, “is really the point of the meal, isn’t it?”
For Thanksgiving cooks, a perfectly bronzed turkey is a challenge, and mashed sweet potatoes are a comfort, but Stuffing is a labor of love.
Whether called stuffing or dressing, made with old crusts of corn bread or French-style pain au levain, moistened with Armagnac or applesauce, this unglamorous, gloriously flavored mixture is the true taste of Thanksgiving for many Americans. A passionate attachment to one’s own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual.
Angelou Says, “I make vats and vats of it, so there will be plenty for seconds and thirds and leftovers,” said Susan Ott, an Iowa native who will celebrate Thanksgiving this year in Cornwall, Conn. “And I hate to go to anyone else’s house for Thanksgiving, because I fear the stuffing will be weird.”
“Happy Thanksgiving Man” !!!