The holiday season is here, and we at UH News thought as a bit of a lift to this difficult year, we would ask some of our top culinary units to share some of their favorite recipes. We hope these recipes and the short stories that accompany them will give you something to smile about. We wish you and your loved ones all the best during your holiday celebrations—whether in person or virtual.
Stuffing is a classic Thanksgiving side dish, but at Professor Rachel Novotny’s house, it is the main event. Novotny, a professor in the University of Hawaiʻi at Mānoa’s Department of Human Nutrition, Food and Animal Sciences in the College of Tropical Agriculture and Human Resources, has adapted a 20-pound turkey stuffing recipe from the Joy of Cooking cookbook for her family’s annual meal.
“The stuffing tends to be a favorite part of the meal and is usually the first bowl to be emptied,” said Novotny.
Turkey stuffing recipe:
- Turkey Giblets
- 4 T butter
- One white or yellow onion, chopped
- Add chopped giblets
- 8 cups bread crumbs
- 1⁄2 cup chopped celery
- Fresh rosemary from a 10-inch sprig
- 1 cup chopped walnuts
- Add this stuffing mixture to cooked giblets and onions and mix
Add to stuffing mixture and mix in
- 1⁄4 cup milk
- 2 eggs
- Stuff turkey (about a 20 lb turkey) with the stuffing mixture front and back and close with a large wooden toothpick.
Cook the turkey on the grill, covered. Cool the turkey for about an hour, take the stuffing out and eat it!