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I LOVE Thanksgiving. I love all the foods, and having family come together. I LOVE stuffing! It is my absolute favorite side dish, and I think I’m going to start making it more often (umm, forget the low carb diet). This recipe is a standard in our household. There are thousands of variations, but this one is my tried and true favorite. It doesn’t call for mushrooms, but you can add them with the onions in the saute pan if you’d like.
- 1 lb sweet italian sausage (either bulk or popped out of the casings)
- 3 cups chopped onions
- 1 1/2 cups chopped celery
- 5 cups cornbread stuffing mix
- 3 cups diced white bread, or small-dice bread croutons from your store’s bakery
- 2 eggs, slightly beaten
- Salt and pepper to taste
- 1 Tbs sage (or to taste)
- 1 Tbs poultry seasoning
- 8 oz (1 stick) butter
- 1 1/2 cups turkey or chicken broth
- Preheat oven to 325 degrees.
- Break up the sausage meat and saute in a frying pan for several minutes, until cooked through. Scrape into a large mixing bowl, discarding most of the fat..
- In the same pan, melt the butter and saute’ the onions and celery until tender. Scrape the veggies into the mixing bowl.
- Add the stuffing mix, bread crumbs,sage, poultry seasoning, salt, pepper, eggs and turkey stock.
- Toss all ingredients together well and adjust seasoning if necessary. Stuffing should be moist but not soggy. Add more stock if needed. Place in a large baking dish.
- Bake in a 325 degree oven covered for 30 minutes. Uncover and continue to bake another 10 minutes or until nicely browned and crusty on top.
Have I mentioned that I LOVE stuffing? I don’t think that many people stuff their turkeys anymore due to health concerns. I personally prefer the dressing to be baked separately in either case. If you do prefer to stuff your turkey, this recipe would need to be halved, or stuff the turkey with half and bake the other half as directed. One can never have too much dressing/stuffing!
- Category: Sides
- Method: bake
- Cuisine: American
Keywords: Stuffing, Dressing, Thanksgiving stuffing, cornbread stuffing
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.