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Call it stuffing or call it dressing, it really doesn’t matter as long as you call it delicious!!! Stuffing is one of my favorite parts of Thanksgiving. Our take on this Traditional Thanksgiving Stuffing is a classic, no frills, anything but basic holiday stuffing recipe. Even your pickiest of eaters will love this one. This recipe is great for large gatherings and can easily feed a crowd. An easy, family favorite dish that requires minimal prep work, leaving you a little extra time to mingle with guests, check on the bird, or catch a little bit of that football game. This tried and true recipe proves that sometimes simple really is best!
Here’s all you need: pork sausage, celery, onion, mayonnaise, mustard, rubbed sage, poultry seasoning, white bread, wheat bread, eggs, and chicken broth.
When I said minimal prep work, ooh I meant it! Chop up some celery into small, bitesize pieces. And do the same with the onions too. I mean one could even do this ahead of time. Hint, hint!!! Need to make a dish to pass? Volunteer to make the stuffing. We’ve got ya covered. Easy breezy!!! Anyone can do this!
Next, in a large skillet, cook the sausage, celery and onion over medium heat. Don’t worry about greasing the pan, the grease from the pork sausage will be enough to keep your veggies from sticking. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary. In all honestly though I really didn’t feel the need to!
Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning. Sage gives this Thanksgiving stuffing a bit of a gourmet feel. Ooooh-la-la! Get ready to pass out the recipe. Or take it to your grave and pretend that you slaved away all day over this fabulous little side. It’ll be our little secret!
Now onto the “bones” of this recipe, the bread! Believe it or not, stale bread works best in stuffing recipes. If you’ve got the time, place the bread in a single layer on the counter and leave it out overnight. I flipped this in the morning and let it sit for a couple extra hours to get both sides nice and crunchy. But if you don’t have that kind of time, or you ummm…just plain forgot, you can cut it into chunks and toast it in the oven at 325 degrees for about 25-30 minutes. Both methods will work just depends on your style!
Next cut the bread into cubes. This recipe calls for both white and wheat bread but you could always mix it up and toss in some sourdough too. Or maybe even some corn bread! Feel free to mix it up or add your own personal flair!
In a small bowl, (or pyrex cup if you need to measure the liquid) whisk your eggs and chicken broth. Ok so you’re probably going to wanna work in batches from here on out if you’re making the FULL recipe. Because I for one, don’t have a bowl big enough to hold this massive amount of stuffing.
So……in the largest bowl you can find in your kitchen…..mix half the bread cubes with half of the sausage mixture and mix to combine. Then pour half of the chicken broth mixture over top and gently toss to coat. We’re looking for this mixture to be moist but not mushy. #stuffinggoals Repeat with the remaining bread cubes, sausage mixture, and chicken broth mixture. Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.
Remove from the oven and sprinkle with parsley to garnish. There you have it folks!! A picture perfect classic Thanksgiving Stuffing recipe that will stand the test of time. I guarantee you’ll be passing this dish around the Turkey Day table for years to come. Gobble til you wobble!!! Looking for more easy recipes to survive the biggest cooking day of the year?!? Try our Creamy Mixed Vegetable Casserole!
Traditional Thanksgiving Stuffing
- 1 package (12 ounces) bulk pork sausage
- 4 celery ribs, chopped
- 1 large onion, chopped
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mustard
- 4 teaspoons rubbed sage
- 1 tablespoon poultry seasoning
- 1 loaves (16 ounces each) day-old white bread, cubed
- 1/2 loaf (16 ounces) day-old whole wheat bread, cubed
- 2 large eggs, lightly beaten
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- Chopped fresh parsley to garnish
- Step 1 Chop the celery and onion into small pieces. In a large skillet, cook the sausage, celery and onion over medium heat. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary.
- Step 2 Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning.
- Step 3 Cut day old bread into cubes. (Or toast fresh bread cubes in the oven at 325 degrees for about 25-30 minutes if day old is not available).
- Step 4 In a small bowl whisk your eggs and chicken broth. Mix the bread cubes with the sausage mixture and stir to combine. Pour the chicken broth mixture over top and gently toss to coat. Work in smaller batches if necessary.
- Step 5 Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.
- Step 6 Remove from the oven and sprinkle with parsley to garnish. Enjoy!!
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