Our family has always called that yummy bread dish that so deliciously compliments the Thanksgiving turkey, stuffing. I don’t recall it ever being actually in the bird, though. And so, technically we are wrong. It should be called dressing. But we aren’t changing and neither is this very basic recipe (with the small exception for our vegetarian sister who gets her own version sans meat and with veggie broth).
If you aren’t a fruits and nuts kinda gal or dude, this is your recipe for Thanksgiving stuffing (I love fruits and nuts, don’t get me wrong – I am a CA native – but they do not belong in the stuffing).
- 1 lb of Italian sausage (bulk if you can get it but I usually just squeeze it out of the casing into little dime size balls)
- 8 oz bag of herb stuffing (lightly seasoned or not at all)
- 8 oz bag of cornbread stuffing (lightly seasoned or not at all)
- 3 cups of chicken broth
- 1 large onion
- 3 celery stalks
- 1/2 cup melted butter
- 1 TB poultry seasoning
- 1/4 tsp pepper
In a large bowl, add the stuffing bags and seasonings.
In a pan, brown the sausage. Remove the sausage from the pan and add it to the stuffing bowl. Add the butter to the sausage pan (keep the sausage drippings in the pan). Add the onion and celery to the pan and scrape up any brown bits. Once the veggies are cooked to your liking (almost translucent), remove from the pan and add it to the stuffing bowl.
Add the chicken broth in stages just until the stuffing is moist. You might need more or less depending on your stuffing.
Bake at 350 degrees, covered for 30 mins. Then remove the cover and brown the top for 5 mins.