Thanksgiving Stuffing
From conner909 16 years ago
- - to make
- Serves 8
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. Read more One year I added strictly cornbread, but the house smelled like a Mexican meal, so I reverted back to the old fashioned white bread....either French bread or sourdough bread or a mix of both. One year I soaked the raisins (or craisins) in dry sherry but it still tasted too sweet. When using fresh herbs, be sure to use a good helping of them. Much of this recipe is "to taste." Note, it is important that the stuffing be completely cooked, so I heat up the stuffing before adding to the bird. If you decide not to stuff the turkey, but to just put it in a covered pan and bake it, make sure it (the "dressing") is moist and bake until heated through. I don't remember how long it takes me to prep for this. I usually make the stuffing mix a day ahead, mixing everything except the bread. I add the bread and liquid right before stuffing (or baking). See less
Ingredients
- 1 ½ loaves stale French bread shopping list
- ½ pound bulk pork sausage shopping list
- 2-3 cups diced celery shopping list
- 1 leek, sliced shopping list
- 2 diced onions shopping list
- 1 stick butter shopping list
- fresh sage (4 to six leaves, or more) shopping list
- fresh thyme (2 to 4 sprigs or more) shopping list
- 2 ½ apples, finely diced shopping list
- parsley, finely chopped (to taste) shopping list
- 1 cup raisins soaked in dry white wine shopping list
- salt and pepper to taste shopping list
- chicken broth or turkey stock shopping list
- turkey meat or giblets, previously cooked, if desired. shopping list
How to make it
- 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!
The Rating
Reviewed by 5 people-
Perfect...I must try this next TG..I won't be cooking this year..thank you great post!
michellem
in Idaho loved it
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Love the sound of this recipe. It's a little like the dressing I make, with a few extras. Must try it. high 5
brianna
in loved it
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I looooooooove this stuffing recipe. This year I'll have yours and Lunasea's...2 stuffings are always better than one!
greekgirrrl
in Long Island loved it
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