BACK TO MAIN RECIPE PAGE
About The Christmas Clock
Reading Group Guide
Kat Martin's Guest Author Blog
Kat Martin's Cheddar-Chive Biscuits
FEATURED AUTHOR RECIPE
Pecan-Raisin Christmas Stuffing
A delicious old-fashioned stuffing to accompany turkey or chicken for any occasion, with mushrooms, water chestnuts, olives, apple and celery.
THE CHRISTMAS CLOCK
The Christmas Clock is the story of a Christmas miracle, a tender tale of love, courage, and forgiveness in the small Midwestern town of Dreyerville, Michigan.
For me, Christmas wouldn’t be my favorite holiday without a big family gathering, cooking all day, and sitting down to a table filled with delicious food, joined by relatives and friends.
It means cooking a great big turkey stuffed with old-fashioned dressing, giblet gravy, mashed potatoes, and candied yams, fresh green vegetables, hot dinner rolls, and pumpkin and pecan pie for dessert.
A dear friend gave me this recipe so long ago I’ve started claiming it as my own, but every year when I make it, I read the recipe card she gave me, see her handwriting in fading blue ink, and think of the friend I haven’t seen in years, and appreciate her friendship all over again.
Pecan-Raisin Christmas Stuffing
Prep time: 3 1/2 hours
I usually buy two boxes of stuffing mix so I can add a little extra if needed to achieve the right consistency.
1 turkey neck and giblets
1 14 ounce can chicken broth
1 cup (2 sticks) unsalted butter
1 4 ounce can sliced mushrooms, with juice, or 1 cup sliced fresh mushrooms
1 8 ounce can sliced water chestnuts, with juice
1 2.25 ounce can sliced black olives, drained
red apple, cored and chopped (peeled or unpeeled)
1 medium onion, chopped
cup chopped celery
3/4 cup raisins
1/2 cup chopped pecans
1 12 ounce box seasoned stuffing mix, cornbread or regular (see note)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
- Bring a small pot of water to a boil. Place turkey neck and giblets in water, reduce heat and simmer for approximately 1 1/2 hours.
- Remove turkey parts from pot, peel cooked turkey meat off neck and set aside. Chop remaining cooked giblets and set aside.
- Preheat oven to 350 degrees. Grease a 9 x 13 baking pan or casserole dish.
- Pour chicken broth into large saucepan. Add butter, and bring to a low simmer. Add turkey, mushrooms and juice, water chestnuts and juice, olives, apple, onion, celery, raisins, and pecans. Simmer until onion, celery, and apple are cooked, approximately 30-45 minutes.
- Place stuffing mix in a large mixing bowl. Spoon chicken broth/giblet mixture into stuffing mix, adding a little at a time and stirring with each addition until stuffing is moist, but not too wet. Add thyme, sage, salt and pepper and stir to combine.
- Spoon stuffing into prepared pan. Bake for 45 minutes to an hour, until heated through and golden brown on top. You can also loosely pack stuffing in cavity of a turkey (stuff the old boy, my friend’s recipe card says), and roast according to directions for a stuffed turkey. When you take it out, you will have a great, old-fashioned raisin-pecan stuffing for your table that I hope will become a family tradition.
Yield: 8-10 servings