Giving Thanks – Holiday Sausage Stuffing

“Give thanks not just on Thanksgiving Day, but every day of your life. Appreciate and never take for granted all that you have.” “If the only prayer you said in your life was ‘Thank you,’ that would suffice.” “Yesterday’s the past, tomorrow’s the future, but today is a gift.

I love this season, from the crispness of the Fall air to the Halloween decorating that brings us joy when we get to entertain the neighborhood children. The fun we have getting together with our family for Thanksgiving dinner and just sharing conversation and catching up over a wonderful meal. Autumn reminds me to remember to be thankful for our backyard garden and how we enjoyed the vegetables Mother Nature’s earth allowed us to grow through the Summer, no matter how large or small the garden was that year. For those who take the time to read my musings let us remember to be thankful for our kitchens where we get to make our favorite baked goods and meals for ourselves and our loved ones every season of the year.

Wishing you all a very Happy Thanksgiving.

I love all the many dishes that are prepared for the Thanksgiving family dinner but the one thing my family loves is the sausage stuffing I have been making for years. My mother made a similar stuffing (or dressing as some prefer to call it) but when I had my own kitchen I changed it up a bit and this is the recipe I have stuck to. Whether it’s used in the bird or not it tastes great either way.

Thanksgiving Sausage Stuffing

Serves 10-12

Ingredients

2 lb of Day Old Bread, cubed (weight is approximate) Several days before I try and bake a large size loaf of Brioche bread and use that but you can use your favorite store bought bread cubes which is about 1 large bag of bread cubes.

2 Medium size Onions, diced

4 Stalks of Celery, chopped I like to include the tops of the celery too)

8 ounces mushrooms, sliced (optional)

Olive Oil

1/2 cup of Butter plus a bit more is needed for greasing the pan

1 lb of Italian Sausage, casings removed, crumbled up

4 Eggs, whisked

About 1 Quart of Chicken Stock

1 tsp of Poultry Seasoning

Salt and pepper

1/4 cup of chopped Parsley

1) Preheat your oven to 325 degrees. Slice your bread into large cubes, toss with a little olive oil and salt and pepper and pop it in the oven for about an hour making sure to give it a toss every 20 minutes. Once the bread is toasted, increase the temperature to 375 degrees.

2) Start with a large pot as everything will get tossed in. First start to cook the crumbled sausage in a touch of olive oil until it begins to change color then add the diced onions, chopped celery and sliced mushrooms.

Add a pinch of salt and allow to cook on medium heat for about 7 to 10 minutes the vegetables are soft and the sausage is golden and a bit crispy.

3) Stir in the poultry seasoning, cook it for about 30 seconds, then add the toasted bread cubes, then slowly start adding the chicken stock. Toss to mix and make sure you add more stock as needed, as it gets absorbed in the bread.

4) Stir in the whisked eggs and add the parsley, to the bread mixture in the pot. Put the entire mixture in a buttered casserole dish. (I like to use a 9″x13″). Cover with aluminum foil and bake covered for 30 minutes.

Remove the foil and continue to bake for another 30 minutes or until golden brown and crispy on top.

Thank you again for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
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