Al Michaels’ Amazing Invisible Vegetable Stuffing Recipe

by admin on December 27, 2009

Brother Al Michaels: Never met a Vegetable he could call a Friend

I’m thinking about my brother today; peerless NBC Sports play-by-play announcer, Al Michaels.

I’m using his hockey tickets tonight since he’s still wrapping up after the last NFL Game of 2009; the Dallas Cowboys vs. the Washington Redskins on NBC Sunday Night Football and I’m thinking that he’s a pretty great sports announcer, a pretty great brother, and a pretty picky eater.

Al Michaels - Play-by-Play Guru for 20+ years...

Al Michaels - Play-by-Play Guru for 20+ years...

Alan (that’s what I call him and he calls me Sister Sue or Parakeet) doesn’t eat vegetables in solid form. Nary a pea, fleck of celery or floret of broccoli has ever passed his lips. Carrots, collards, and corn are Contraband. He does drink V8 juice in the morning which explains why he hasn’t keeled over from a vitamin deficiency but even the hint of a whisper of a nano-bite of solid vegetable matter in any dish and Alan is AWOL.

Over the years I’ve learned it’s gonna be meat and potatoes when we eat together but Thanksgiving and Christmas dinners are a problem. We are a family of Stuffing Lovers and omitting the veggies from the stuffing leaves you with nothing more than salty wet croutons.

So, in self-defense, I’ve developed a recipe where the vegetables are totally invisible but still flavor the dish irresistibly. Even the pickiest kid eater or Al Michaels will devour this stuffing. It is so good, in fact, that I usually make it this way even if Alan’s not going to eat it. Enjoy.

Al Michaels’ Amazing Invisible Vegetable Stuffing Recipe

  • Stick of butter (the real stuff, no margarine)
  • 2 cups diced onion
  • 1 cup shredded carrot
  • 2 cups diced celery
  • 4-5 sage leaves, torn
  • 1 Tbls poultry seasoning
  • 6-8 cups turkey stock (or chicken) — I make stock with Better Than Boullion which is, in fact, better than any cubed, boxed or canned boullion including Trader Joe’s which is pretty good too
  • 4 eggs, beaten well
  • 9 x9 pan of stale cornbread, cubed (I make the recipe on the back of the Albers Yellow Corn Meal box, old school recipe but a good one) or 16 oz bag of boxed cornbread stuffing (unseasoned)
  • Salt to taste – (we’re not pepper people but you could add that too if you like)

Cook the onion, carrot, celery, sage, and poultry seasoning in the butter until everything is translucent, caramelized but not burned and smelling so yummy you just want to eat it right out of the pan. You know what I mean. Cool the mixture and then puree it in small batches in a mini prep or food processor. ( An immersion blender would probably work too but I don’t have one of those). Make sure you get the vegetable/butter mixture to the consistency of buttersctoch pudding (which it kind of looks like). Examine carefully for anything that could be interpreted as a vegetable and discard it immediately.

Add the invisible vegetable puree and eggs to the cubed cornbread and toss until it’s evenly distributed. Add enough stock to make the stuffing wet but not sopping. Bake in a 350 oven for at least 40 minutes but it can survive more baking if it’s taking longer than you thought to carve the turkey. Salt right before you serve if necessary — usually you don’t need salt but check just in case.

Eat! Eat! Or as our gramma used to say “Eppes Essen.”

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