Suicide By Kitchen

Whoa, whoa,  settle down. It's mostly a joke, and my apologies to anybody who needed a trigger warning - though if you needed one you've likely already skipped this post. But these days it's how I describe the several days of intense cooking prep needed in order to make my current version of stuffing muffins. Too many parts of me ache, and will continue for a while. The name is my reminder to question before the next time I undertake these whether it's really worth it. I happen to love those little boxed microwave meals, or mixing yogurt and fruit, or making a sandwich.... Steve is the cook in this family.

So far the family says it is worth MY work to make these. But a word of warning here - real warning. If you're starting now to make these for Thanksgiving yourself, you're already too late, unless you come up with a lot of adaptations. You might make it for Christmas, if you serve turkey and stuffing then. Or even Easter, the third time of the year I bother to do a turkey for. Or did.

Mostly if I want bird, it's the already cooked rotisserie chickens available in a lot of stores, still hot and served in a plastic bag. I will buy these throughout the year, and that's my start for making this stuffing. Once everybody's had their favorite pieces of the birds, there will be skin, juice, and meat left on the bones to deal with. I'll freeze a couple bags of the unwanted stuff, then haul them out and pop into a slow cooker (in lieu of a stew pot.) Add water to cover everything, and simmer through the day. Strain the bits through a colander or whatever stands up to the heat, and pop that broth into a container to freeze. Then you separate out the bits of meat - carefully! - and again, freeze those, and pop the rest in the garbage. Doing this throughout the year gives you stock and meat, once thawed. I hope you have a large enough freezer. It also works to include your turkey carcass(es). We bought a second freezer. This is labor intensive, but spread out through the year, even my shoulders hold up to it... mostly. I usually give them a few days off from other heavy tasks before and afterwards. But that's just me. You do you.

I do not add salt anywhere in the process - pretty much everything already has plenty. But if your taste buds need more salty flavor, or even more bird flavor, that time in the cooker before cleaning and freezing can be an opportunity to add chicken bouillon. Salt is variable in the brands.

The next big task is shopping. You need a huge pan for mixing this batch, but bowls usually aren't big enough, or are tippy, so I use the graniteware turkey roaster I inherited from my mom. You can still buy them, even if the stores try to sell everybody flimsy aluminum pans which won't hold a turkey without dropping it on the floor if you're not careful. You'll also need several muffin pans, whatever basically fills two shelves in your oven completely, so you can get by with the fewest number of cycles of baking, saving power and $$. Then stock up on cupcake papers, more than what you think you'll need. When decorated ones are available, they can be festive. Or just pick colors that look appetizing. (So far I've never seen a design with a screaming terrified turkey on it. No, that's not a suggestion. Just an observation.)

During the year I look for sales on certain things that store well, like craisins, aka dried cranberries. I used to be able to find orange flavored ones, but haven't seen them in stores for a long time. So I make sure to pick up a can of frozen OJ pulp, and somewhere in my stores of equipment will have kept a largish container with a lid that can hold the dried fruit, the can of OJ, and just a half- can-full of water. I like to concentrate the OJ flavor that the dried cranberries soak up a couple days ahead of baking time, so that's all the water I add despite directions for making juice. If you're stuck with pre-made OJ, even as fussy as I am, I'd use it anyway. This recipe process is adaptable as it has to be. ( My daughter hates that. She want's measurements! Really, just add more sage!)

Given lots of freezer space, I shop ahead for bread. Not just any bread. For those who can't have gluten, good luck finding the kind that works for you, or find your own substitute carbs to soak up the flavors. For each batch of stuffing, I get a 1 1/2 pound loaf of whole wheat, and a 1 pound loaf of cinnamon raisin bread. (I might add more of the latter.) Unlike a lot of recipes, I do not just throw together dried heels of bread. This is fresh and stays fresh. When I have the time, but at least a week ahead of the big event, I tear each loaf into bits, pour them back into the bags they came from, seal it back up and put it back in the fridge or freezer until the day before cooking. If you want to start in July for November, no problem, Just keep it sealed. Try not to squish the bags of crumbs between then and using. They have a lot to absorb ahead of them.

There is shopping that you'll want/need to do much closer to cooking time, including herbs, eggs, celery, onions, and butter. For each 2 1/2 pounds of bread, you'll need to chop and saute either a large yellow onion, or their equivalent, in butter or margarine. I also - separately - do the same with a celery heart or the same amount in long stalks. I start with the onions since I like the flavor when they brown. Celery just doesn't brown and takes much longer anyway. I give its pan its own butter/equivalent. Each full recipe usually gets 1 to 2 sticks of whichever I have on hand, divided between the two veggies as needed. In poor years, budget wise, I've used onion flakes instead of fresh, and celery seed or beau monde instead of fresh. I don't work with garlic so that's always powder. Not salt.

Each thing that gets added to the bread crumbs gets mixed in thoroughly. Each moist addition gets the mix a bit more messy, so paper towels are handy. I did experiment with chopped pecans but they weren't that popular. No biggie, more for me in other uses. Next to last are the spices. A lot of people like and have fresh ones. I don't. They spoil before I get to them. I like garlic powder, powdered thyme, rosemary after torturing it in a mortar and pestle to break them and release flavor. They are such hard little things. But by far the most important is sage. If you taste your mix (before you add the eggs) your sage will seem stronger than it is after baking. Some years it seems just right, others it tends to disappear by the time it's cooked and eaten.

I save the eggs for last, always. 6 of them well beaten go into the mix and like everything else, mixed by hand. (Again, paper towels are handy. You will be really goopy.) It's the only way to be sure everything is evenly distributed. Being raw is why tasting happens before the eggs go in. The reason they go in at all is they keep everything  together in the muffin cups. Otherwise all you get are crumbs.

One batch makes around 4 to 5 dozen, depending on how full you fill each cup. I like to pat the raw stuffing gently down into each paper liner where everything is touching the adjacent pieces. You can pile it so it's flat across the top or mounded. If it's flat it will bake for about 30 minutes at 350. If rounded, give it 35. If any spots in the tins are empty, fill them half full of water so the tins don't warp. When they are cool, I pop the muffins back into the bread bags I emptied and twist tie the ends to keep them moist, whether for a few hours on the counter, or days in the fridge, or even weeks/months in the freezer. They do last well that way, though a bit of a warm-up is nice. I generally figure on having two for every guest. Some will ignore them, others will take more and work to sneak a few out with them after the meal. Once I know they really like them I plan ahead for gift-packages for them if the meal is at my house, or just leave them behind with whoever the host is, bags and all, keeping my serving plate/bowl. I have learned to leave some in the home freezer before anybody ever sees one, because we both love them and each one is essentially a tiny complete meal in itself. (But shhh, don't tell them there might be more!)

Meanwhile I just pulled out the last of the batch of what started with 6 pounds of bread yesterday to cool. We each had two muffins last night for supper and two just now for lunch. I'll need to dig up a few extra bags as some will be going home with people after a very big dinner this weekend. I'm only doing turkey and stuffing. The rest is pot luck. 

Oh, and this year, for Christmas.... Steve is baking a ham! Next turkey day - as there is a second turkey in the freezer - I'll think about doing this again... really, really, really hard! (And more sage next time.)