KAREN BUSSEN
Karen Bussen’s one-of-a-kind event designs and entertaining expertise are sought after by luminary hosts in the worlds of business, media and society. A quintuple-threat expert in food, wine, hospitality, flowers and design, Karen believes a truly great party is filled with uniquely well-chosen details and personal touches. Karen is the author of the Simple Stunning series of books on weddings and entertaining. She lives in New York City.
“Thanksgiving is truly my favorite of all holidays, because to me, there is nothing more spiritual than expressing gratitude for all things, large and small. My goal is to live each day in thanksgiving.
When I celebrate this wonderful holiday with family and friends, I cook up a storm, and I love to add details to the party that inspire the conversation. I sometimes write a note to each one of my guests letting them know why I am thankful to have them in my life. And as an alternative to the tradition of saying grace, I fill a basket with quotes of gratitude from great thinkers. We pass the basket around the table before eating, each guest picking out a quote and reading it aloud to the group. It’s a lovely way to begin the meal.” - KAREN BUSSEN
Classic Herb Stuffing
My mom used to make this stuffing with slice white or whole wheat bread cut into cubes, but you could use a French bread of your favorite artisan loaf. If you want to make this dish vegetarian, substitute vegetable stock for the chicken stock.
Serves: 8
Ingredients:
8 tablespoons (1 stick) butter, melted
1 large onion, chopped finely
2 cups finely chopped celery-inch cubes (10-12 cups)
½ cup raisins
1 teaspoon dried oregano
½ teaspoon ground sage
Salt and pepper
1 ½ cups chicken stock
¼ cup white wine vinegar
Directions:
- Preheat the oven to 350 degrees F.
- In a deep saucepan, add 2 tablespoons of the butter.
- Sweat the onion and celery until translucent.
- Add the bread cubes, raisins, herbs, and remaining butter, and stir to coat.
- Season with salt and pepper.
- Stir the liquids in gradually.
- Transfer the stuffing to an oven dish and bake, covered, for 30 minutes.
- Remove cover and bake 5 to 10 minutes longer to create a crisper top.
