Lauren Sherman’s Grammy’s Stuffing
“I’m not the designated chef in this household, but something happens to me on Thanksgiving: I demand control in the kitchen. I started making Thanksgiving dinner when I lived abroad—my grandma sent me all of her recipes. We were really close, and that might be why I like preparing Thanksgiving dinner so much: those tastes remind me of her!

She was never big on flourishes—her recipes were pretty basic, compared to what’s out there—but they guaranteed a delicious meal. My favorite is her stuffing recipe, which I’ve literally cut-and-pasted from an email she sent me years ago. I think the key is the particular blend of spices.”

What You’ll Need:
1 bag of stuffing mix (or a loaf of stale bread, cut into cubes)
4 celery stems
1 big yellow onion (YUPPIE NOTE: shallots would also be pretty maj)
4 carrots
1 clove of garlic
1/4 cup of olive oil (YUPPIE NOTE: I love Olave)
4 pats of butter (YUPPIE NOTE: buy stuff from Vermont or some other New England state)
1 teaspoon of sage
1 teaspoon of rosemary (YUPPIE NOTE: I usually use fresh sage and rosemary, and double the measurement)
1 teaspoon of turmeric
1 teaspoon of salt
1 can of chicken broth
1 bunch of fresh parsley

Directions:
Put all of your bread in a big bowl and set it aside. Chop up four stems of celery “pretty fine.” Chop up a big onion. Chop up four carrots, “really fine” Chop up one garlic clove. Put it all in a skillet with the quarter cup of olive oil and four pats of butter. Cook until mixture is see-through. Pour all of that over the bread—let it dry out for a few minutes, then add sage, rosemary, turmeric, salt. Add the chicken broth—just use half-a-can at first, you don’t want it to get too wet. If it’s still dry, use another can. Chop up the parsley and mix with the stuffing. Bake it in a medium-to-large pan at 350 for 30-35 minutes.
Suggestion: I know everyone likes to stuff the turkey and all, but you’re really not supposed to do that. Alton Brown says it’s nast. Also, it doesn’t taste good—it gets pretty humid inside that bird. If you do like really mushy stuffing, add it to the pan you’re roasting your turkey in about 40 minutes before it’s done.