Stuffing is the best part for of Thanksgiving, right? I will fight over the last of it. This is my mom’s stuffing recipe, it’s classic and simple—no excuse for stuffing from a box— wait until you taste this!
Notes: Butter is salted.
Incredible Herbed Stuffing
Ingredients: 12 ounces Italian bread, 2 1/2 sticks butter (2 1/2 cups), 12-14 ounces classic breakfast sausage, 1 chopped medium onion, 5 chopped stalks of celery, 1 tsp. salt, 1/2 tsp. pepper, 1 1/2 tsp. herbs de Provence (or poultry seasoning herb blend), 32 ounces chicken broth, 1 tsp. chicken buillon powder, 1 tbsp. fresh chopped parsley.
Serves 8 well.
1. Prep: Preheat oven to 300 F. Tear the bread into bite sized pieces and place on two baking sheets. Bake for 40 minutes, turning the bread over halfway. Remove to cool.
2. Cook sausage and veg: Cook the sausage over medium heat in a skillet until almost done. Remove to a large and deep bowl. Add 1/2 stick of butter into the skillet (without cleaning it). When melted, add the onion and celery. Season lightly with salt and pepper, and herbs de Provence, cooking over medium, until the onion is lightly browned, about 6 minutes. Remove to the bowl with the sausage.
3. Bring stuffing together: Melt the remaining 2 cups of butter. Add half of the bread to the bowl with half of the chicken broth and half of the butter. Stir to coat well, until bread has softened and there’s more room in the bowl. Follow with the remaining bread, broth, and butter. Stir in the chicken building powder.
4. Bake: Turn oven up to 350 F. Tip the stuffing into a buttered 9x13 inch baking dish. Cover with foil and bake for 40 minutes. Remove and sprinkle over chopped parsley.
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