Last holiday season I wrote a lot about how I was going to tackle my first ever Thanksgiving dinner (completely from scratch!) and I'm here to tell you that I so totally nailed it. There was honey ham and stuffing and candied yams and it was honestly and sincerely a really good meal from start to finish. So good that I'm still patting myself on the back about it four months later.
The problem is, I was so busy making all that food that I didn't get a chance to stop and take any photos of it. This, my friends, is the dark underbelly of food blogging that no one tells you about: if you don't plan everything just right, you might end up so hungry that by the time all the cooking is done you simply have no patience for working a camera or staging lighting or arranging props or OMG JUST HAND ME A FORK.
Ahem. As I was saying.
So I made this delicious Thanksgiving dinner, all on my own, and I never posted a single word about it. And as time went on it began to feel like that eternal question of a tree falling in a deserted forest. If the tree fell and no one was around, did it make a sound? And if I didn't take a picture of the food, did we actually eat it? No, wait. That doesn't make sense. How about: If I didn't write a blog post about the food, did I actually cook it?
Okay, I'm obviously no good at this, but what I'm trying to say is: I'm finally making up for lost time and sharing some of those tasty recipes with you. But instead of marathon cooking a huge dinner, I'll be sharing one recipe at a time over the next few weeks. And I promise that I've learned enough self control that I will photograph the food before all the evidence of it's existence has been consumed. I pinky swear.
So what's first up on the list of my uber successful holiday dinner? Homestyle sausage stuffing, of course!
Cause I mean, seriously. We're talking delicious breakfast sausage mixed in with fragrant veggies and seasoned bread. I could eat this all by itself and be totally happy.
In fact, when I made this recipe to post on the blog, that's all we had for dinner that night: a huge pile of stuffing on our plates. But fear not, those of you who like to actually use stuffing as it's namesake implies – this stuffing recipe works just as well on it's own as it does baked in a slab of chicken or turkey. It's versatile and delicious.
Easter is just around the corner, and truth be told that's probably the next time I'll be making this recipe. In fact, I just might recreate our entire Thanksgiving dinner again for Easter – because really, what's more Easter-y than honey ham and stuffing? I'll even throw in a few Cadbury Cream Eggs for dessert.
Homestyle Sausage Stuffing
The perfect homestyle sausage stuffing to round out your next holiday meal!
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- 12 oz sausage (pork breakfast roll)
- 1/2 cup yellow onion diced
- 3/4 cup celery diced
- 1 pinch salt
- 14 oz herb seasoned stuffing (1 bag) ideally Pepperidge Farm brand
- 28 oz chicken broth (2 14oz cans or roughly 2 cups) low sodium
- 6 tbsp butter divided
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- In a large skillet, cook and lightly brown the sausage over medium heat. Be sure to break sausage down into small crumbles while it cooks. Remove sausage from skillet and place in a large bowl. Cover and set aside.
- If needed, drain some of the grease from the skillet, but leave a little in the pan for cooking. Add the yellow onion and celery to the skillet and cook over medium heat until tender and translucent, about 5-8 minutes. Place cooked veggies in the bowl with the sausage.
- Melt 3 tablespoons of butter. Add herb seasoned stuffing to the large bowl, then pour the chicken broth and butter on top.
- Mix all of the ingredients until stuffing is completely saturated, then cover the bowl and let set for 5-10 minutes.
- At this point you can either use the stuffing in a meat of your choice or move on to the next steps.
- Preheat oven to 400 degrees.
- Grease a 8x8 or 9x13 baking dish with cooking spray.
- Pour the stuffing into the baking dish, spreading out into an even layer.
- Cut up the remaining 3 tablespoons of butter (creating 4-5 squares) and place evenly along the top of the stuffing.
- Bake the stuffing for 25 minutes. For a crispy top, bake uncovered. For a soft top, cover with aluminum foil while baking. Serve immediately.