Oh Thanksgiving….I love you.
Not only is Thanksgiving a day to spend with family and friends and embrace all that you are grateful for, but its also a day for stretchy pants and feasting – and I happen to love stretchy pants and feasting. A lot. In addition to the usual menu of turkey, mashed potatoes and gravy (made from the turkey drippings, of course), green bean casserole, veggies, sweet potatoes, and countless desserts is the stuffing – which we all know is second in importance to the turkey. This year we are celebrating Thanksgiving in San Diego with close friends and one of the dishes I will be bringing is the stuffing. As a child, I didn’t like stuffing at all. Once I became an adult and tackled Thanksgiving dinner on my own, I was on a mission to find a stuffing recipe that I loved. I few years ago I finally did and it comes to you, family-approved.
1 lb. ground sage pork sausage
I tbsp butter
6 stalks chopped celery
2 yellow onions, chopped
2 1 lb. loaves day-old white bread, torn into small pieces
1 1/2 tsp sage seasoning mix
Salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth
1. Preheat oven to 325. Lightly grease a 13×9 inch baking dish.
2. Place pork sausage in a large deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. Melt butter in the same skillet the sausage was in. Add celery and onions; slowly cook and stir until tender.
4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
5. Pour the eggs and chicken broth into the mixture. Use more chicken broth if needed. Stuffing should be moist, not mushy.
6. Press the mixture into the baking dish and bake 1 hour, or until the top is brown and crisp.
Prep time: 20 min
Cook time: 30 min (give or take)