Turkey Stuffing by Default

Earlier this week, I came across a good-looking recipe in an old copy of Bon Appetit magazine. The casserole-like photo was really appetizing, and my husband agreed. So he set out on his winter-geared bicycle -- in minus 20 windchill -- to purchase the needed ingredients.

Upon return from the grocery store, and after reading the recipe instructions, he realized suddenly that what I had assumed was a casserole, was really a recipe for turkey stuffing. The photo spread was that deceptive!

Too late to turn back -- ingredients were ready for mixing and the hour was getting late.

The final product (turkey stuffing) was terrific but not so much for a main course. But we highly recommend this recipe for holiday turkey stuffing if you're preparing a turkey.

If you're vegetarian, remove the Prosciutto from the recipe altogether, and use the stuffing for an omelette or gluten-free crepe (truly scrumptious)!

Here's the adapted recipe my husband prepared:

Rock Star Stuffing (serves 2) Ingredients:

1/4 pound thinly sliced ham (less expensive than prosciutto), cut into strips
1/2 yellow onion, cut into small slices
4-6 chives, cut and diced
Handful of pitted black olives, then sliced
2 stalks of celery, sliced
3-4 cloves of garlic
4-6 bread ends (or slices) from your gluten free loaf.
1/4 cup grated parmesan cheese

Preparation:
Stack up the bread slices and cut them into little bread cubes.

Pour about 3-4 tablespoons of olive oil into a pan over medium to medium-high heat.

Once the oil becomes hot enough, sautee the onion slices and garlic in the pan.

After about 3-4 minutes, add the bread crumbs to the mixture. Let them soak up the oil while continually stirring.

Season generously with salt and pepper and any other spices you may want. (We recommend rosemary).

After a few minutes, move the mixture to one side of the pan. Add the strips of ham to the other half, making sure the bottom of the pan is not dry. (If it is, add a couple more tablespoons of olive oil.)

Continue stirring, and gradually add the olives, celery and chives.

After another couple of minutes, sprinkle the grated parmesan cheese into the mixture.