Editor’s Note: Leading up to next Thursday, Thanksgiving Day in the United States, your food-loving friends at Ketchum thought it’d be fun to share some of our family traditions, favorite recipes (calories be damned!) and stories about America’s most food-centric holiday. For our first post in this series, we thought we’d go big and slather on the proverbial butter. Be sure to check back, because we will have more ideas that will cause many a belt buckle to be loosened this Thanksgiving and beyond.
Jennifer Reinhard, an issues counselor and media relations specialist in our San Francisco office, shares what sounds like a butter-lover’s dream come true: dressing made with, um, four entire sticks of butter. Let’s just go with this because Thanksgiving isn’t the time to count calories. Jen explains the provenance of her family’s favorite recently-aquired Thanksgiving tradition here:
When my brother got married, we all loved my sister-in-law Tricia immediately – partially because she had been an unoffical fun-loving part of our family long before they were married, but mostly because she brought her Grandma Anderson’s homemade stuffing to Thanksgiving. And we’ve never looked back. Passed down to her by her mom and her grandmother before her, the recipe — affectionately nicknamed “Four Stick Stuffing” — is THE hot commodity on our family’s Thanksgiving dinner table. What makes it special? Mother’s Bread, she says.
Grandma Anderson’s Dressing (a.k.a. Four Stick Stuffing)
2 loaves of Mother’s Bread from the Balkan Bakery in Flint Michigan (otherwise use a tasty, dense bread; Whole Foods has a Farm Bread that works well if you don’t live in Michigan)
4 sticks (one pound) salted butter
4 – 6 stalks celery, finely chopped
2 medium onions, finely chopped
6 eggs (mix with fork)
4 tablespoons poultry seasoning
4 cups chicken broth
1. Break bread day before using and spread out on cookie sheets to dry overnight.
2. Preheat oven to 350 degrees F.
3. Place bread in large mixing bowl. Use a bowl large enough to mix dressing thoroughly.
4. In large skillet, saute celery and onion in 2 sticks of butter until clear; add remaining sticks of butter just to melt.
5. Pour sauteed celery and onion over bread.
6. Add eggs, poultry seasoning and 2 to 3 cups of chicken broth to bread and mix thoroughly. Add additional chicken broth if mixture is too dry.
7. Place in large baking dish and bake for 1 1/2 hours. Cover for first hour and uncover for the last half hour. Depending on depth of baking dish may need to cook an extra 15 minutes.