With Thanksgiving nearly here I thought it appropriate to share one of my favorite Thanksgiving recipes: my Gramma’s sausage stuffing! Say good-bye to the boxed stuff! Whipping up your own stuffing is easy! This year’s Thanksgiving has it’s own significance. It’s our first Thanksgiving abroad, and while I’ve celebrated far from family before we have been spoiled by our previous duty station by spending every Thanksgiving there with family!
In an unexpected turn of events the day before I’m writing this, I was also told my Gramma, whose stuffing this is, is in the hospital. She fell and broke her hip. So if you could spare some energy to help her recover it would be greatly appreciated! When it comes to cooking, she is a huge influence on me. There is just no better way to have pot roast than her way, she taught me the ways of gravy making – a skill that I am overly proud of.
Also, be warned, this “recipe” doesn’t really contain any actual measurements. I do everything to taste for this.
Here are my ingredients, well except for the chicken broth! I forgot to include that. Anyway, it really doesn’t matter in which order you do any of this, so long as it all gets done as you will just be mixing everything together at the end anyway.
First I started with the onions. I chopped my onions, then sauteed them with a little butter. Once they are cooked set them aside to cool.
As the onions were cooking, I tore up the bread. This is where if you have children you can get them to help! Just tear up the bread into smallish pieces! Place the torn bread into a large bowl. Now really, use a big bowl. This is the biggest one I have and I had to be super careful mixing things (and I still managed to loose bits over the side of it).
Once the onions were completely done I added my sausage to the frying pan. Cook your sausage thoroughly! Try and chop it up into smaller bits as it cooks so it will be easier to disperse through the bread mixture. Once your sausage is done, let cool for a few minutes.
Add your onions to the bread and mix carefully. Sprinkle in some of your poultry seasoning and mix. I’ve found that if you add the seasoning a little at a time as you mix in the other ingredients it helps cover every bit of bread. Once the onions are mixed add your sausage and some more poultry seasoning. Mix carefully. Then add some broth and mix. How much will depend on how damp you like your stuffing as well as how dry your bread is and if you are cooking it in the bird or not. My bread was pretty dry, so I used the entire cup of broth (and a little extra). I also am not cooking my stuffing in the bird so I don’t want it to dry out too much.
Taste your stuffing as you go, and add your desired level of seasoning.
Since the stuffing is already cooked, all that you need to do is warm it up! Pop it in the oven at 350 or 375 and cook covered till steaming hot. My stuffing isn’t getting cooked right yet, though. I made a huge batch, not because I’m entertaining this Thanksgiving, but because most of it is going to the Marines at the barracks for their Thanksgiving dinner. I’m saving a small portion for myself.
- Bread (any kind) 1 1/2 large loaves or 2 smaller loaves
- Poultry Seasoning
- 1 lb sausage (I use uncased sage sausage)
- 1 cup chicken or turkey broth
- 1 medium onion chopped
- 1 tbsp butter
- Tear up your bread into small chuncks. Get the kids to help, they'll love it! Set aside in a large bowl.
- Chop onion
- Put a frying pan on medium/medium low heat and add butter.
- Add chopped onion and sautee until translucent. Set aside.
- Add sausage to the frying pan, break apart as it cooks. Cook thoroughly.
- Add onions to the bread, and mix.
- Add sausage to bread, and mix.
- Sprinkle poultry seasoning over the bread mixture and mix gently. Season to taste.
- Add stuffing to your turkey or cook on it's own. If cooking on it's own cook until warmed through, about 30min at 350 degrees.
- You can add celery to the stuffing, I'm not a fan of it so I leave it out. If you do want celery chop it and cook with the onions, then proceed as normal.
- I use sage pork sausage, feel free to experiment with your favorite kind of sausage.