Can I begin this post by saying I am not a stuffing eater. I don’t even like it a little, much less love it.
However, there are many other people who were at my little Thanksgiving feast this year who do love it and I am not opposed to making it for them. My husband particularly loves stuffing and if it isn’t made properly his Thanksgiving can be ruined. This is his stuffing of choice and has been as long as we have been married.
My sister, who was here said she wanted stuffing like Ma used to make. Ma was our grandmother who used to host ALL the family get-togethers no matter the occasion. Christmas, Thanksgiving, birthdays, Sunday afternoon pancake dinners, she did it all. It is amazing how smelling certain things and eating certain foods from your childhood can really take you back in time. Even now, I know exactly how my grandparents house would smell when I walked in every year at Thanksgiving despite the fact that I haven’t had a Thanksgiving there in about 6 years. The stuffing is part of that intoxicating aroma.
I know you technically aren’t supposed to cook the stuffing in the bird anymore, but seriously people, the flavor from cooking it in the bird is irreplaceable and Martha Stewart says she always cooks hers in the turkey and that’s good enough for me. I did notice on America’s Test Kitchen they went ahead and cooked as much as they could in the bird and then removed it from the turkey and mixed it with the other stuff that didn’t fit and then baked it until it came to temperature. I haven’t tried that but it sounds like a logical solution if you are concerned but still want the flavor.
Well, in the end this stuffing got rave reviews and my sister said it tasted just like Ma’s and ended up eating to much and couldn’t walk for a while after she finish eating ;b So my conclusion is that it was good 🙂Â
- 1 loaf whatever bread you prefer to use, cut into small pieces. I usually use a homemade whole wheat but this time I used Rudy's Gluten Free Whole Grain Bread since my sister follows a gluten free diet for health reasons (and yes it was still amazing!)
- 1 pound regular sausage
- 2 medium onions, diced
- 2 celery stalks, diced
- 1 teaspoon dried, rubbed sage
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 large egg
- Preheat oven to 400Ëš.
- Place the diced bread on a baking sheet and toast in the oven until dry, about 10-15 minutes, toss every couple minutes to ensure even drying.
- While the bread is toasting, cook the sausage in a medium skillet over medium heat, breaking into small pieces as you cook it.
- Once the bread comes out of the oven, place it in a large mixing bowl along with the sausage, onion, celery and spices.
- Crack the egg into the bowl also and break up a little with a fork, then add the chicken broth and toss until everything is pretty evenly coated.
- Stuff into the cavities of the bird an bake.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
[…] ingredients (here is a Classic Sage Stuffing recipe if you would like […]