*Stuffing for Thanksgiving in Germany*

Thanksgiving is one of those American holidays that you just don't miss, even if you're living in a foreign country. And I'll tell you why: it's the stuffing. Okay, for me, anyway. Turkey's great for making you zonk out and mashed potatoes and gravy are a staple in any true American diet, but stuffing . . . oh, it's something special.

So each time I've celebrated Thanksgiving in Germany, it goes something like this:

Someone: "We want to celebrate Thanksgiving."
Me: "Great! I'll make the stuffing!"
Someone: "I can make the stuffing. Why don't you make the potatoes?"
Me: "You could use my recipe. It's really awesome."
Someone: "Oh, that's okay. I've got one already."
Me: "I'll make the stuffing! And a pie!"
Someone: "Sounds good."

Yeah, so that was actually an exaggeration. But I do like to make stuffing or at least consume stuffing, especially when it's made of Mom's recipe. But then, when shopping for ingredients, it goes something like this:

Me talking to myself in Denglisch: Brot, Zwiebeln, Butter, gut. I have Salbei zu hause . . . now I just need celery (walking to the produce section, looking around, not finding any).
Me to a store employee: Haben Sie Sellerie?
Store employee: Yeah, here, let me show you (except in German, obviously).
Me: That looks like a root (see picture below). I need celery.

Store employee: This is celery (pointing to sign).
Me: Okay, but I need the plant part of celery.
Store employee: For what?
Me: Stuffing.
Store employee: ?
Me: Where do I get the green plant part of celery?
Store employee: We don't have that.
Me: Yes. Do you know where I could find some?
Store employee: Maybe a farmer's market? Or Kaufland (the German version of Target)?

So I make another trip or two. Just for the celery stalks. But you will know why it's worth it when you try this recipe (no turkey necessary!):

Basic Stuffing Recipe

2/3 cup butter

1 cup chopped onion

1/2 cup chopped celery

Saute until onion is clear.

In a large bowl, mix together:

18 slices bread, toasted and cubed

2 tsp. salt

1 tbsp. poultry seasoning (sage, thyme, marjoram)

Dash of sage

Then add onion mixture and approximately one cup boiling water and mix well. Add more water if necessary. Stuff into turkey right before cooking. Bake remaining stuffing at 325 degrees (162 Celsius) for about an hour. You might want to cover it with foil and then uncover it for the last 15 or so minutes for some crispy pieces on top.