soybean-farmer

Dave Struck’s Recipe for Thanksgiving Stuffing

Harvest season is coming to a close and we caught up with one farmer to find out how the season went. Dave Struck, a local soybean farmer, took us on a tour of his farm, gave us some insight on this year’s harvest, and shared his Thanksgiving stuffing recipe.

How was this year’s harvest season for you?

It started slow. Then the soybeans dried down and we harvested without interruption. The yields have been good and prices are rebounding. Overall it has been a good harvest. 

farm-story

What was the highlight of this year’s season?

Near perfect weather all season. Getting the fieldwork done in a timely fashion. 

What changes have you seen in farm life this year?

Everyone was very aware of COVID-19. Parts counters were either sectioned off or no entry was allowed at all. The parts were set outside the door. The delivery of seed, fertilizer, and crop protection products was handled differently than usual. We didn’t socialize like we normally did. 

harvest-season

What is your favorite part of farming?

The challenge of putting the crop in the ground. Then getting it through the season. Then harvesting the crop putting it in the bin. 

How do you see your role in the community?

I’m a life long member of St. John’s Lutheran Church in Wolsey. I have been on the Wolsey Township Board for thirty years. I was on the Wolsey Rural Fire association until it was dissolved and was elected to the Wolsey Fire Protection District Board when it was formed. 

What is one thing you wish people knew about farming?

The one thing people knew about farming is that it is a family-oriented profession that strives to produce an abundant and safe food supply for the United States and a large part of the world. 

farm-families

Thanksgiving Stuffing Recipe

The Thanksgiving holiday is a time of joy and gratitude but this especially rings true for our South Dakota farm families as they come to the end of their farm season. Dave was also kind enough to share his family’s stuffing recipe – just in time for Thanksgiving! Because who says family traditions have to stay in just one family?

We have to warn you though, you’ll never be able to eat boxed stuffing again after trying this recipe! Turns out good cooking is a blessing and a curse. Impress your family with this homemade stuffing this year and other portions of your meal that are made possible by local farmers.

If you end up with some Thanksgiving leftovers, make sure to check out our recipe for Easy Leftover Turkey, Cranberry and Brie Bites!

Print Recipe
Stiner Thanksgiving Stuffing
soybean-farmer
Prep Time 10 minutes
Cook Time 1 and 1/2 hour
Servings
servings
Ingredients
  • 12 slices day old bread
  • 3/4 cup Celery chopped
  • 3/4 cup Onion diced
  • 3/4 tsp sage
  • 2 tsp poultry seasoning
  • 1 lb roll pork sausage
  • 1 can cream of celery soup
  • 1 can Milk
Prep Time 10 minutes
Cook Time 1 and 1/2 hour
Servings
servings
Ingredients
  • 12 slices day old bread
  • 3/4 cup Celery chopped
  • 3/4 cup Onion diced
  • 3/4 tsp sage
  • 2 tsp poultry seasoning
  • 1 lb roll pork sausage
  • 1 can cream of celery soup
  • 1 can Milk
soybean-farmer
Instructions
  1. Sautee celery, onion, and pork in a skillet on medium-high heat.
  2. Add cream of celery soup and mix.
  3. Add milk and mix.
  4. Add sage and poultry seasoning and mix.
  5. Let simmer on low heat.
  6. When the mixture starts to bubble, take off the heat, and add on top of sliced bread. Stir well.
  7. Place mixture into a 2-quart casserole dish and bake at 325 for one hour.

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