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;
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)
- 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.
- Preheat oven to 350 degrees.
- In medium skillet over medium heat brown breakfast sausage. Set aside. Place in bowl last. That will give it time to cool.
- 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.
- 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.
- 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!