bread, dressing, side dish, stuffing, Thanksgiving
Thanksgiving Stuffing & DressingFriday, November 08, 2013
Recipe adapted from Savory Sweet Life.
'Tis that time of the year. Halloween's already come and gone, and Thanksgiving is less than three weeks away! With that being said, it's about time to get a few Thanksgiving classics posted.
Aside from the amazing desserts associated with the holiday (apple and pumpkin themed), a big serving of stuffing topped with some homemade gravy is all I really need for the day. I've been doing some recipe hunting for this classic, and I think that the original recipe that I used (linked above) best matches the version that most of us are used to. Although it's amazing on its own, consider the linked recipe as a base recipe. I ended up adding some sage sausage and diced apple to give it a more flavor and texture. Other additions might include dried cranberries, nuts, or mushrooms.
1 pound sage pork sausage
4 tablespoons (1/2 stick) unsalted butter
1 medium white onion, chopped
3 celery stalks, sliced lengthwise and then crosswise to 1/4" slices
1/2 teaspoon kosher salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes
1 1/2 cups low sodium chicken broth
1 egg, beaten
1 Granny smith apple, cubed to 1/2"
Preheat oven to 350° F.
Heat a large Dutch oven over medium heat. Add the pork sausage and cook until browned. Remove the pork and hold in a separate bowl. Melt the butter in the Dutch oven and then stir in the onions, celery, salt, sage, and thyme. Cook for 8 to 10 minutes, or until the vegetables start to soften. Remove from the heat and gently stir in the bread cubes, sausage, and diced apples. Lastly, fold in the egg and chicken broth until the bread is coated evenly. Transfer the stuffing into a large casserole dish and bake uncovered for 40 minutes, or until lightly browned on top.