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What’s on your table for Thanksgiving

What’s on your table for Thanksgiving

What’s on your table for Thanksgiving

Photo courtesy of Hy-Vee

By: Nick Handley


I might be in the minority when I say Thanksgiving is one of my all-time favorite holidays. Why? The food of course. This year I am actually attempting to make stuffing for the first time. I’ve got all of my ingredients ready to go, thanks to Hy-Vee. I’m always interested in what everyone else prioritizes for their meal. For my family, we need turkey, mashed potatoes, green bean casserole, stuffing, and hot rolls. Now corn casserole, and mac-n-cheese have also found it’s way in the lineup at times.

So many different food items that we all associate with the Thanksgiving holiday but one thing is for sure, you’ll be full and you’ll have leftovers. as for my stuffing, I’m hopeful it all works out and everyone is satisfied because it’s one of my favorite dishes. It would be #1 in my Thanksgiving Power-Rankings. Speaking of those rankings…

My Top-5 Thanksgiving Foods:

1- Stuffing

2- Mashed Potatoes w/ Gravy

3- Turkey

4- Green Bean Casserole

5- Hot Rolls

Honorable mention: Corn Casserole, Cranberry Sauce, Mac-n-Cheese


Here is my stuffing recipe that I hope to not completely butcher.


1 cup butter

1/2 teaspoon black pepper

1/2 teaspoon salt or to taste

2 teaspoons of poultry seasoning (found at Hy-Vee)

2 medium diced onions

2 cups chopped celery

6 cups cubed and dried white bread

6 cups cubed and dried brown bread

3-4 cups chicken broth

1 tablespoon fresh herbs

2 eggs


  • Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
  • Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
  • Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
  • Cover and refrigerate overnight if making ahead of time.
  • Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.


Maybe you can try this and we can compare notes. Either way, hope each and everyone of you have a wonderful Thanksgiving!


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