Stuffing is, without a doubt, my favorite side at Thanksgiving. And I've been making it the same way for 40+ years. The recipe is nothing earth-shattering...it's all store-bought ingredients with just a few extras thrown in. I cook my stuffing in a casserole as I am not partial to Salmonella Russian Roulette when stuffing is cooked in the cavity of the bird.
I always start with Pepperidge Farm Sage & Onion Cubed Stuffing. I just love how that stuff tastes. It's simply toasted white and wheat bread cubes in their own special blend of spices. To that I add hot Italian sausage, celery, onion and sautéed mushrooms. I cook those up in the morning and then add the Pepperidge Farm stuffing about an hour before eating. Like I said...there's nothing extraordinary about the recipe...except for the taste. Once you try it, you are hooked for life.
2 tablespoons olive oil
2 pounds hot Italian sausage
2 yellow onions, chopped
6 stalks celery, chopped
16 ounces mushrooms, chopped
10 tablespoons butter
4 cups chicken broth
2, 12-ounce bags Pepperidge Farm Sage & Onion Cubed Stuffing
- In a large skillet over medium high heat, heat olive oil until it is shimmering. Then add sausage, onions, celery and mushrooms. Cook until there is no pink in the sausage and all of the vegetables have softened (about 8 minutes).
- In a large saucepan, heat butter and chicken broth over medium heat until all of the butter has melted into the broth.
- Preheat oven to 350º.
- In a large casserole, add the two bags of cubed stuffing. Add sausage, onions, celery and mushrooms then stir thoroughly to mix. The add broth/butter mixture and stir again to thoroughly mix.
- Cover casserole and bake for 45 to 60 minutes, then serve in a room that is no warmer than 68º.
Wine pairing: Best Turkey Day wine ever!
|Grogs and Goldie in her 82º kitchen|