This 130-Year-Old Stuffing I Make Every Thanksgiving

As a food journalist and self-proclaimed history nerd, it comes as no surprise that I enjoy digging through old cookbooks in my spare time. That's how I came across a 130-year-old stuffing recipe that's become a holiday staple in my home. It's like the traditional bread-forward version, but mixed with fluffy mashed potatoes .

I discovered the recipe in The Original Fannie Farmer Cook Book , which was first published in 1896 by The Boston Cooking School. Farmer, the school director during that time, is credited with introducing standardized level measurements, like cups and tablespoons. While I often cook by eye, her approach was revolutionary and gave home cooks more control than the vague instructions they were used to, like "add a pinch of salt."

Why I Love This Potato Stuffing

To be quite honest, I've never been a real fan of stuffing , or roast turkey for that matter. I'd rather eat piles of mashed potatoes and creamed spinach , then save room for dessert. It wasn't until I came across this potato stuffing recipe that I started enjoying the traditional Thanksgiving dish. But first, I had to figure out how to turn it into a casserole since Farmer's recipe was intended to be stuffed into a goose (a goose!).

The original instructions simply require you to mix all the ingredients before stuffing them into the cavity of the bird. Like Farmer, I begin with warm mashed potatoes—four cups instead of two since I up most of the ingredients to feed a crowd. You can use your favorite mashed potato recipe, or even leftovers. Then, I chop and sauté a small yellow onion, along with three strips of thick-cut bacon, which I like to use in place of the salt pork because it adds smoky flavor and crisp texture.

Once the onions and bacon are browned, I switch off the heat and add two tablespoons of butter and a few generous pinches (sorry, Fannie!) of dried herbs. The original recipe calls for sage, but I prefer herbs de Provence, or just plain thyme. You can use whatever herbs you like. Then, I stir in the mashed potatoes and one whisked egg, followed by about two and a half cups of extra crispy homemade croutons . (Store-bought is fine, but making your own is a great way to use up leftover bread.)

Finally, I transfer the mixture to a baking dish and pop it into my oven preheated to 350°F and bake the stuffing for about 45 minutes, until the top becomes crunchy and a mouthwatering golden brown. I let it cool for a few minutes before garnishing with fresh parsley for a pretty touch.

What I Eat With Mashed Potato Stuffing

I mentioned that I don't care for turkey, so in my home, I usually serve this classic stuffing with roasted chicken ( Ina Garten's perfect roast chicken is hands-down my absolute favorite). Of course, some sort of vegetable is obligatory. Maple carrots never let me down. And if dessert isn't part of the meal, why bother? My kids and I can devour an entire blackberry pie , which is bad news for our guests.

Read the original article on Simply Recipes