If I had to pick only one food item to eat for Thanksgiving dinner, it would be the stuffing. Did you know stuffing and dressing are the same thing? Traditionally, stuffing was placed inside of the bird, dressing, cooked outside in a dish. Also, depending on where you come from, and what era you were raised, you either call it dressing or stuffing. Or stuffin.
I was appalled when I first heard people say they “made” STOVE TOP stuffing for Thanksgiving. THAT, my friends, is a crime. Seriously. All you have to do is brown sausage, chop some veggies, throw in some bread, broth, butter and mix it all together. Repeat after me. This is easy. This is easy. This is my mom’s recipe for stuffing.
Thanks Mom! I love you.
- 1 lb. sausage (Jimmy Dean Regular or Spicy, I usually use half of each
- 1 medium onion, chopped
- 1 ½ cubes (3/4 cup) butter, melted
- 2-3 stalks celery, chopped
- 1 apple, cored, chopped (I usually use a Gala)
- 2-3 cans chicken broth, MSG free
- 8-10 cups dried bread cubes, or 1 ½ bags cubed stuffing
- ½ of 14 oz. bag Herb Seasoned Stuffing (crumbly) Pepperidge Farm
- Fresh sage, about 5 large leaves chopped or about 3-4 tablespoons
- or 2-3 tablespoons dry sage
- 2 tablespoons poultry seasoning
- salt and fresh ground pepper to taste
- Cook meat, drain fat.
- Add celery and onion. Cook until soft.
- Season with salt, pepper and garlic salt.
- In a large bowl or container, add dry bread crumbs and cubes.
- Pour melted butter over bread and vegetable mixture.
- Add chopped apples.
- Pour chicken broth, about a cup at a time until moistened but not soggy over mixture in bowl. Mix well.
- Place stuffing into a large greased baking pan (or two 9x13 pans).
- Cover with foil that has been greased on one side (side facing stuffing).
- Bake at 350 for approximately 30 to 40 minutes. When finished baking, if stuffing seems dry, add a little more chicken broth.
Add broth just until the bread is moistened and barely clinging to other pieces when shaped with hands.
I generously season the stuffing. Especially with sage. Fresh is best, but dried will work.
I usually double this recipe for a group of 25.