Stuffing or Dressing? That is the question.
Technically, this dish should be called a “dressing,” because it ‘s baked separately from the turkey.
But we just like the word “stuffing.” So there.
And, it’s actually a better idea to prepare your stuffing, (or dressing if you like)… separate from the bird, for food safety and cooking performance reasons.
People generally prefer the casserole variety, and it makes a beautiful presentation in the right casserole or baking dish.
You’ve found a delicious stuffing recipe.
This is our tried and true, go-to stuffing dish because it’s consistently fantastic.
The medley of spices, fresh herbs, cornbread, and sweet Italian sausage make for an incredible stuffing recipe. It pairs deliciously with turkey, chicken, and pork.
For a sweet and savory vegetarian variety, substitute cubed, raw, green apples for the sausage, and vegetable stock for the chicken stock.
Easy to Prepare in Advance.
This dish can be prepared 1 day ahead and refrigerated before baking. Bake it on the day you’re ready to serve it. Let the casserole come to room temperature before placing in the oven.
Choose a large, deep casserole dish like one of these for a delicious moist interior… and a crispy top.
Jump to recipe Check out our 2018 Thanksgiving Menu
| Prep Time | 1 hour |
| Cook Time | 75 minutes |
| Servings |
people |
- 1 tablespoon extra-virgin olive oil
- 1/4 pound sweet italian sausage If purchased in links, remove sausage from the casings. Substitute diced, raw, green apples for vegetarian version.
- 12.5 ounces cornbread stuffing mix we like the cubes
- 1 cup celery diced into 1/2" pieces
- 1 medium onion diced into 1/2" pieces
- 3 cloves garlic finely minced
- 1/3 cup fresh sage finely minced
- 1 tablespoon fresh thyme finely minced
- 5 tablespoons butter reserve 1 tablespoon for buttering the casserole dish
- 2 teaspoons sea salt
- 1 teaspoon pumpkin spice
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 3-4 cups unsalted chicken stock substitute vegetable stock for vegetarian version
Ingredients
| |
- Butter a 2 - 2.5 quart casserole dish generously. Set aside.
- Preheat oven to 325 degrees Fahrenheit.
- Add 1 tablespoon olive oil to a large, deep skillet and heat to medium-high temperature.
- Add the sausage to the pan.
- Sauté, using a wooden spoon or slotted spatula to break up the sausage into bite size pieces. Cook until brown, about 10 minutes. Remove to a paper towel lined plate. Leave the drippings from the sausage in the pan.
- Turn the pan to low and melt 4 tablespoons of butter.
- Add the onion and celery. Add the salt, pepper, cayenne pepper, pumpkin spice, fennel, fresh sage and thyme to the vegetables. Stir until incorporated with the butter and turn the heat back up to medium. Sauté until the onion is translucent, about 5 minutes. Add the garlic. Cook until fragrant, about 1 minute. Do not overcook the garlic, as it will be bitter.
- Turn the temperature down to low and add the stuffing mix. Add 3 cups of chicken stock in 1/2 cup increments. Stir from the bottom of the pan in a folding fashion to incorporate.
- Depending on the consistency you prefer, you may add up to 1 additional cup of chicken stock. Incorporate with the same folding method.
- Bake at 325, covered with an oven safe casserole lid or aluminum foil for 45 minutes.
- Uncover and continue baking for 15 minutes or until the top of the casserole is golden-brown and crisp around the edges.
May we suggest? Make our Simple Pumpkin Spice Blend.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
