Thanksgiving Traditions: Turkey Stuffing

While the temperature is getting cold outside this time of year, the kitchen should just be heating up. It’s a busy time with Thanksgiving turkeys, Christmas hams and all sorts of desserts in-between. With all the holiday hubbub, it couldn’t be a better time to spend in the kitchen with family and loved ones. Cooking and baking together as a family is a great way to bring everyone close, share stories and of course, share a few bites. Even if you aren’t a great cook, everyone has a favorite recipe, most of which are passed down through generations of family. These become more than just recipes; they become tradition, and must-haves at the Thanksgiving table. For us, this easy-to-make Turkey Stuffing is one of those dishes that tastes like home no matter where we may be celebrating. If you’re in need of a last-minute recipe, and a little bit of tradition in your kitchen, we’d love to pass down this recipe to you and yours.

TURKEY STUFFING
Pairs wonderfully with Virginia Dare Chardonnay and Pinot Noir

- 1 large bag herb stuffing mix (prepare according to directions on package)
- 1 lb mushrooms, roughly chopped
- 1 cup chopped celery including tender leaves
- 1 7 oz. jar small Spanish stuffed olives
- 1 ½ cup pecans, roughly chopped
- 1 bunch green onions, chopped (both white& green parts)
- 1 medium onion , chopped
- ½ to 1 cup flat leaf parsley, chopped
- 1/3 cup finely chopped mixed fresh herbs (e.g. oregano, sage, thyme, rosemary, basil)
- 4-6 cloves of garlic finely chopped
- salt & pepper to taste

Mix all ingredients together and stuff the turkey cavity loosely. Bake any remaining stuffing in a baking dish coated with butter, cover with foil and bake at 350 degrees for 45 minutes, removing foil during the last 15 minutes. Optional: Add roasted chopped chestnuts.