Every family has a classic stuffing recipe. Mine uses canned water chestnuts, which we started adding when we lived in Hawaii. Here’s a more traditional dressing, which you can tweak and customize to make your own.
Thanksgiving Stuffing with Sausage
Prep time: 30 min.
Cook time: 45 min.
- 6 cups cubed stale white bread (about 1 inch cubes)
- 6 cups cubed stale corn bread or whole wheat bread
- 2 tbsp. butter
- 1 lb. bulk Italian sausage
- 3 cups finely chopped onion
- 2 cups finely chopped celery
- 2 cups finely chopped mushrooms
- 3 tsp. dried poultry seasoning
- 1 tsp. freshly ground pepper
- 1/2 cup chopped fresh parsley
- 2 cups turkey stock (or chicken stock)
1. Bread should be left out to dry in the oven overnight or gently toasted if it’s still fresh. Preheat oven to 350 degrees.
2. Melt butter in a large skillet. Add sausage, onion, celery and mushrooms. Cook until sausage is no longer pink and vegetables are soft.
3. Add poultry seasoning and pepper, then toss gently with the bread cubes and parsley. Add enough stock so the mixture is moist throughout.
4. Grease a 13 x 9-inch baking pan and spoon dressing into pan. Bake covered for 15 minutes, then uncover for final 20-30 minutes.
Cook’s note: You can make the stuffing and refrigerate it until ready to bake, but you’ll need to increase the cooking time. You can also hold stuffing in a warm oven for up to an hour.
See the Thanksgiving Shopping List