Thanksgiving will soon be upon us and we have so much to be thankful for here in Cincinnati and yes, that includes bed bugs.
Instead of just letting those little bugs run loose in your sofa or bed, make them a part of your Thanksgiving!
Here’s now to make turkey dressing, Cincinnati bed bug style.
Prep: 20 minutes
Bake: 30 minutes
2 1/2 cups chicken Broth (Regular or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
2 cups of Cincinnati bed bugs
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Caution: Put a cover over those two cups of Cincinnati bed bugs. They may try to escape!
Heat the oven to 350°F. Heat the broth, black pepper, celery, bed bugs and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and bed bugs are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
Tip: For crunchier bed bugs, bake the casserole uncovered.
Tip: Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
Tip: Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.
Tip: Add live Cincinnati bed bugs to the top of the dressing to give the dressing some motion.
Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve Cincinnati bed bug key lime pie.
Enjoy your Cincinnati bed bug turkey dressing. Take a bite of those little bugs before they take a bite out of you!
(Photo of delightful Cincinnati bed bug turkey dressing found on Google)