Would it really be a holiday meal without some sort of stuffing? I think not! Well, that’s my opinion, but of course if you don’t like or don’t have stuffing at your meal, it’s all good, lol. I love all types, including ones made with rice, regular bread, or one of my favorites, corn bread.
I decided to make the stuffing again this year for Thanksgiving. It’s a simple recipe, but tasty, and includes some very easy to find ingredients. The bread itself is interchangeable (last year I think I used an onion rye bread).
I was supposed to group this post together with the pumpkin soup, but am still writing out that recipe.
– 1 ½ lbs ground sausage (I used sage sausage)
– 1 large loaf of bread (any type, this year I used marble rye, but challah or brioche are amazing as well)
– About 1 ½ cup chopped onion, cubed (medium to large cubes, depending on preference)
***Note: Some people use stale/air dried bread, I cut up the bread and toasted the bread in a low oven (250 degrees until toasted/dried out, about 30 minutes for me)
– About 1 cup chopped celery (4 stalks, small dice)
– About 1 cup chopped carrot (2 – 3 large carrots)
– 3 finely chopped garlic cloves
– ½ teaspoon toasted and ground fennel seed (I toasted whole ones in a dry skillet, then ground them up)
– 2 Granny Smith apples, medium dice
– 2 large eggs, beaten
– 2 to 3 cups of chicken broth or stock
– salt and pepper
– Olive oil
Ignore the bacon in one of the ingredient slideshow pics. It was used for the Pumpkin soup, not in the stuffing.
Preheat oven to 350
1: In a non-stick skillet over medium to medium-high heat, add 1 to 2 tsp of olive oil and cook the ground sausage until brown. Then transfer to a bowl. I left the drippings to cook the vegetables in. Otherwise, you can drain the sausage, toss the drippings, and add fresh oil.
2: Add all of the vegetables and garlic to the skillet and cook over medium until they become somewhat tender and the onions start to become translucent. You can add the apples toward the end of this step to sauté them. I did this last year, but this year just chopped them and added them later.
3: After cooling for a few minutes, transfer the vegetables, sausage, ground fennel seed, and dry bread cubes to a large bowl and mix lightly, but thoroughly. Add the apples if you didn’t already in step 2.
4: Add the beaten eggs to the stuffing, and begin to add the broth until the bread has absorbed all of it. Start with 2 cups, add more as needed. It shouldn’t be soaked to the point of floating in liquid, but should be very moist.
5: Transfer to a baking dish, cover with foil, and bake at 350 for about 45 minutes. Remove foil cover, then bake until brown on top, another 10-15 minutes.
EAT and Enjoy!