Thanksgiving Stuffing

Thanksgiving Stuffing – And, I don’t stuff.

Thanksgiving stuffing is easy and very forgiving.  It’s a canvas to accommodate your palette, really.  Ours is simple, but delish. Just a few ingredients, and a few explorations around the pantry, and you’ve got Thanksgiving stuffing.

The following will give you the general idea.  You can follow the lead and make it yours.  As with most of my dishes, I will eye most things.  With something like this, you can’t mess it up (careful on the salt, though). I’ve added marsala while sauteing the sausage and it’s never a miss.  Add pecans (candy them if you can) and you’re set.

Ingredients:
2 loafs bread. Once cubed, you’ll want enough to fill about a 9×13 pan.
3-4 cups chicken broth
1 egg
Olive oil – bread and sauteing.
1 apple
1 package breakfast sausage (the tube shape container that gives you a log of sausage..)
Seasonings – on hand: garlic, pepper, coarse salt, fresh garlic, oregano, maybe some basil.

 


First, grab some crusty bread. We usually have a fridge full of bread from days past – and that’s perfect. The bread can be a variety of grains. Don’t be afraid.

 

Have your trusty herbs ready.  You’ll see throughout the posts, I have bowls full of various herbs ready for use.  Access to various herbs make it handy while preparing any meal.  A coarse pepper blend, oregano, garlic, coarse salt and fresh garlic.

 

Garlic is a must.  Fresh, chopped garlic.  If not for flavor, then at least use it to get your house smelling like something is happening in the kitchen.

 

Apples add a great flavor – to make for a savory and just a hint of sweet.  I use about 1 apple.

 

In a saute pan, add a package of breakfast sausage (the log).  Add olive oil and garlic and a pinch of each of your seasonings.  Add apples.  Here, you can also add celery, carrots and/or onions. Cook until sausage is crumbled.

 

As the sausage is cooking, make oversized croutons by cutting bread, tossing with olive oil and seasonings (eye the seasonings  about 1/2 tsp each of salt, pepper, garlic, oregano and thyme).  Toast at 375 for about 15 minutes or until crisp and golden.

 

 Place croutons in a baking dish, then top with sausage mixture.  Have ready about 3 cups of chicken broth.  Add 1 egg and whisk.  Pour over crouton/sausage mixture.  Add cup by cup to determine how much you need.  You’ll want to have a soft mixture, but still allow the bread to hold it’s shape.  Stir well (adding more chicken broth if needed).  It won’t be pretty once you mix it all together – but it will be good!

Cover with foil and cook for about 45 minutes to an hour at 350.  Remove foil and cook for another 10+ minutes allowing the top to toast.

Enjoy.

Rod

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Thanksgiving Stuffing

Ingredients:

2 loafs bread. Once cubed, you'll want enough to fill about a 9x13 pan.
3-4 cups chicken broth
1 egg
Olive oil - bread and sauteing.
1 apple
1 package breakfast sausage (the tube shape container that gives you a log of sausage...)
Seasonings - on hand: garlic, pepper, coarse salt, fresh garlic, oregano, maybe some basil.

Directions:

First, grab some crusty bread. We usually have a fridge full of bread from days past - and that's perfect. The bread can be a variety of grains. Don't be afraid.

Have your trusty herbs ready. You'll see throughout our Thanksgiving recipes, I have bowls full of various herbs ready for use. Access to various herbs make it handy while preparing any meal. A coarse pepper blend, oregano, garlic, coarse salt and fresh garlic.

Garlic is a must. Fresh, chopped garlic. If not for flavor, then at least use it to get your house smelling like something is happening in the kitchen.

Apples add a great flavor - to make for a savory and just a hint of sweet. I use about 1 apple.

In a saute pan, add a package of breakfast sausage (the log). Add olive oil and garlic and a pinch of each of your seasonings. Add apples. Here, you can also add celery, carrots and/or onions. Cook until sausage is crumbled.

As the sausage is cooking, make oversized croutons by cutting bread, tossing with olive oil and seasonings (eye the seasonings about 1/2 tsp each of salt, pepper, garlic, oregano and thyme). Toast at 375 for about 15 minutes or until crisp and golden.

Place croutons in a baking dish, then top with sausage mixture. Have ready about 3 cups of chicken broth. Add 1 egg and whisk. Pour over crouton/sausage mixture. Add cup by cup to determine how much you need. You'll want to have a soft mixture, but still allow the bread to hold it's shape. Stir well (adding more chicken broth if needed). It won't be pretty once you mix it all together - but it will be good!

Cover with foil and cook for about 45 minutes to an hour at 350. Remove foil and cook for another 10+ minutes allowing the top to toast.

Rod

Combining his love of food and communications, Rod is a marketing guru with extensive experience in the healthcare, restaurant and luxury services industry. Rod’s special talent is cooking. He makes magic in the kitchen by relying on fresh foods and unique flavors. He is married to Beth, and together they have two little girls. Rod and Beth have the perfect Live Pretty partnership: he cooks fabulous dishes and she creates the beautiful ambiance that combines to make their events special and unforgettable.

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