Stuffing or Dressing-Your call

I start thinking about Thanksgiving sometime in July.  This is my favorite holiday.  I love thinking about the menu and getting everyone involved.  I drive my kids nuts talking about it more incessantly as the months go by and the day gets closer.  It is quite enjoyable. 😉  This year my stuffing was incredibly awesome.  Here is the recipe;

Checkerboard Stuffing

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Ingredients

16 ounces bread (mix of Pepperidge Farms Hearty White, Dark Pumpernickel and Rye)
12 ounces breakfast sausage
2 cups chopped onion
2 cups chopped celery
16 Tablespoons Butter (2 sticks.  I know it’s a lot of butter. That’s okay, it’s Thanksgiving!)
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
5 cups turkey stock (or chicken broth)

Directions

  1.  Weigh out 16 ounces of combination of above breads.  I placed slices of bread on a wire rack and covered with parchment paper.  I left out for 3 days so it could get hard rock stale. Next year I will cut into cubes before I do this.  However, it was simple enough to break/slice into small cubes. Place bread cubes in a large bowl.
  2. Preheat oven to 350 degrees.
  3. In medium skillet over medium heat brown breakfast sausage.  Set aside.  Place in bowl last. That will give it time to cool.
  4. In a large skillet over medium heat melt 16 Tablespoons butter.  Add onions and celery along with salt and pepper.  Saute until transparent, about 8-10 minutes.
  5. While onions and celery are cooking chop your herbs.  Add herbs to the bread.  Then add the onions and celery along with the turkey stock and mix well.
  6. Place stuffing in 13×9 baking dish.  Cover with aluminum foil.  Place in oven and bake for 30 minutes.  Remove the foil and bake another 15-30 minutes depending on how crispy you like your stuffing.

This was so flavorful.  You will love it. I know our family did!  Happy Thanksgiving to all and to all a GREAT night!

 

 

 

 

 

One thought on “Stuffing or Dressing-Your call

  1. Yum! Easy, indeed. Since moving south, it’s just not dressing without sage sausage included, anymore. I usually throw in a pound of chopped mushrooms, as well. Fresh herbs make all the difference. Happy Thanksgiving ♡

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