Stuffing. My answer to ‘what is the one thanksgiving dinner meal item you would wanted to eat over and over again’. Our family love stuffing so much, that my mom will often make two different types. The traditional version of celery and onions, seasoned with sage, thyme and parsley and usually another that she’ll experiment with and which will change year-to-year. Sometimes it was cornbread stuffing to satisfy the cravings my sister would have for my grandma’s southern cornbread stuffing. I haven’t had my grandmother’s stuffing in many years now, but I feel like I can taste it even just at the thought of it.

This stuffing recipe was inspired by my foraging adventures. Hand picked junipers and rose hips. The rose hips provide a sweet citrus note that pairs perfectly with the herbs and juniper.

Stuffing with Rose Hips and Juniper

• 1 ½ cups diced celery (3 stalks)

• 1 onion, diced

• ½ teaspoon juniper, crushed (5-6 berries)

• ½ cup rose hips, seeds removed

• ¼ cup chopped herbs (1 tablespoon each of fresh sage, parsley, thyme)

• 3 cups day old bread cut into 1-inch pieces

• 1 ½ cup chicken broth

• 1 tablespoon butter

• ½ - 1 teaspoon salt

• ½ teaspoon pepper

Prepare rose hips. Remove the seeds of the rose hips by twisting the tops off and pulling gently. Cut or tear in half and scoop out the seeds with a spoon (grapefruit spoon is ideal). Set aside.

Preheat over to 350 degrees.

Melt butter in a large saucepan. Sauté celery and onions until translucent. Transfer mixture to a large bowl. Add rose hips, herbs, juniper, salt and pepper. Add cubes of bread and pour chicken broth over the mixture. Mix to combine. Place in a covered casserole dish. Cook for 30 minutes, or until liquid is absorbed. Remove lid and bake for an additional 10 minutes to crisp the top.

This recipe first appeared in The Supper Club magazine - Harvest, Gather, Feast - Issue 2, Autumn.