Here's a delicious recipe for classic go-to stuffing (aka turkey dressing) that can either be cooked in, or out of the turkey this Thanksgiving. This version was cooked outside of the bird, but contains plenty of chicken stock and sausage to still have that savory flavor that keeps you coming back to the stuffing dish again and again. Decked out with all the essential crusty breads, hearty veggies, sweet apples and perfectly tart cranberries that makes stuffing shine, this recipe has everything you need to use a perfect base for your own stuffing variations.
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Signing UpStep 1: Ingredients
basics
- 1 pound loaf of bread
- 1/4 cup butter (1/2 stick)
- 1 large onion
- 8 stalks celery
- 4 teaspoons poultry seasoning - mine had sage, thyme, onion, marjoram, black pepper, celery seed, and cayenne
- 1 1/2 cup broth
- 1 pound Italian sausage without the casing - I used Italian turkey sausage
- 2 teaspoons crushed herbs - I used rosemary and lavender (leaves only)
- 3 small tart apples
- 1 cup dried cranberries
- 1 cup pecans - I didn't use these, but it seemed like a good idea after the fact
- Large saute pan
- Baking dish - 13" x 9"
- Knife
- Stirring utensil
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I havea similar recipe. I mix it up with a pan of homemade cornbread in place of the white bread when the mood takes me.