Growing up, I always had a pretty traditional Thanksgiving meal that included a cornbread stuffing with chopped hard boiled eggs. I am not sure what region or style that sort of stuffing (dressing?) is, but it was never my favorite part of our Thanksgiving meal (sorry TheRoomMomMom). My parents are from a small town in Kansas, and I know it is the recipe TheRoomMomGrandmom always made. After spending Thanksgiving with TheRoomDad’s family, I found a new stuffing that I love. Thankfully, TheRoomDadMom shared her recipe with me many years ago. It is now my favorite part of the meal.
I know I am posting this stuffing recipe too late for you to enjoy at this Thanksgiving, but I couldn’t get pictures for you before today. Be sure to file it for Christmas dinner and have a great Thanksgiving with your family, friends, and other loved ones!
- 1 1/2 c. chopped onion
- 1 c. chopped celery, leaves included
- 1/2 c. butter
- 1/2 lb. ground pork sausage meat (I like Jimmy Dean)
- 1/2 c. coarsely chopped mushrooms
- 8 c. unseasoned bread crumbs (from 1-2 loaves of pre-sliced Italian or other crusty bread)
- 1 T. kosher salt
- 1/2 t. ground pepper
- 1 t. rubbed dried sage
- 1/2 t. dried thyme
- 1/2 t. dried rosemary
- 1/2 t. nutmeg
- 1/2 c. chicken stock (plus more– at least 1 c.)
- 1/2 c. dry white wine
- 1 large egg, lightly beaten
- 1/2 c. chopped dried apricots
- A day or two before you need the stuffing, cut sliced Italian bread into 1/4 in. chunks and spread in one layer on a jelly roll pan. Bake at 350 degrees until lightly browned and toasted. It usually takes about 15 minutes or so. Move the bread around the pan several times during baking. Let cool and store in an airtight container or a Ziploc bag.
- In a skillet, saute onion and celery in butter until tender. Set aside in a large mixing bowl.
- In the same skillet, cook sausage and mushrooms. Pour off any fat and add celery and onion mixture back into the sausage and mushrooms.
- Put bread crumbs in the large mixing bowl you used to hold the celery and onions. Pour sausage mixture on top and add all of the seasonings.
- Moisten bread crumb mix with 1/2 c. white wine and 1/2 c. chicken stock. Mix thoroughly.
- Add a little chicken stock to the beaten egg to thin. Add the egg and apricots to the sausage bread crumb mix. Stir well.
- Add more chicken stock if the mix seems dry. All of the crouton pieces should be moistened, but there should not be liquid in the bottom of the bowl. Do not over saturate.
- Pour mix into a greased casserole dish. Bake uncovered at 325 degrees for 30 to 45 minutes. When the top is browned, remove from the oven.
- If you can find pre-made unseasoned bread cubes, you can use those instead of making your own bread cubes/croutons.
- White wine can be eliminated and replaced with chicken stock.
- You can use fresh herbs or a combination of fresh and dried. Increase the amount if using fresh to taste.
- I pour a little chicken stock on the top after the mix is in the casserole dish before baking.
- I usually use 1/2 c. white wine plus one 15-oz can of chicken stock total by the time I finish prepping it all.
- I like a round casserole dish with high sides like a 3-quart with a lid.