Recipe

Thanksgiving Stuffing Recipe

	Conner909 / All my dishes 1 year ago Every year I make a slight variation in my stuffing. One year I added freshly roasted chestnuts (which is a lot of work) but no one noticed any difference in taste, so I didn't go to the trouble of using them again. One year I added strictly cornbr... More Servings:8	Conner909
	comfortfood

Does this look good? Yeah! / Nope

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Ingredients

1 ½ loaves stale French bread

½ pound bulk pork sausage

2-3 cups diced celery

1 leek, sliced

2 diced onions

1 stick butter

fresh sage (4 to six leaves, or more)

fresh thyme (2 to 4 sprigs or more)

2 ½ apples, finely diced

Parsley, finely chopped (to taste)

1 cup raisins soaked in dry white wine

salt and pepper to taste

chicken broth or turkey stock

turkey meat or giblets, previously cooked, if desired.

Directions

Read through this entire recipe before starting.

Break apart the stale French bread into small pieces. (Or if you’d prefer, use 1 to 2 boxes of Mrs. Cubbison’s stuffing mix.)

In a large frying pan, sauté ½ lb of bulk pork sausage and break into small pieces.

Remove sausage from pan and set aside.

In the same pan, add 2 ½ -3 cups diced celery, 1 leek,

2 diced onions and 1 stick of butter to sausage drippings.

Saute veggies until tender.

Add fresh sage, thyme and apples, parsley and 1 cup drained raisins that have been soaked several hours in white wine.

Add salt and pepper.

Put sausage back in pan and add chicken broth.

Add bread pieces.

Mix well and refrigerate.

Right before putting the turkey in the oven, heat up dressing

and moisten stuffing with hot turkey stock or chicken broth, stock meat or giblets.

Stuff bird lightly and pop in oven. Extra stuffing now becomes “dressing”

and can be covered and baked in the oven once you’ve removed the turkey. Dressing should be more moist than the “stuffing.”

Hope I didn’t confuse you!

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Comments

michellem 1 year ago said:
Perfect...I must try this next TG..I won't be cooking this year..thank you great post!

brianna 1 year ago said:
Love the sound of this recipe. It's a little like the dressing I make, with a few extras. Must try it. high 5

greekgirrrl 1 year ago said:
I looooooooove this stuffing recipe. This year I'll have yours and Lunasea's...2 stuffings are always better than one!

lunasea 1 year ago said:
Sounds wonderful, Conner and I love your back story, too. I did the chestnut thng one year and like your peeps, mine said it was good...but couldn't tell the chestnuts made it any better than normal. So, I scratched them, too - that's a lot of work for no extra bang.

I like your flavors and the wine-soaked raisins. I'll try it this way and with a 50-50 cornbread mix. You know us Southerners, we have to add cornbread to our dressings/stuffings. I think it's a law down here or somethin'. Great post - thanks so much. :) Vickie

pleclare 10 months, 2 weeks ago said:
This looks delicious. Will try next time I make stuffing!

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