How to Make Thanksgiving Stuffing Your Grandma Would Be Proud Of
Categories: DIY Recipes

How to Make Thanksgiving Stuffing Your Grandma Would Be Proud Of

Let’s talk about sausage, cheese and bread. Eaten individually, they’re delicious, but put them together — baked with herbs and sautéed veggies — and you’ve got a Thanksgiving side dish you’ll struggle to share. An easy stuffing recipe, this dish is made with big chunks of French bread that are given a pre-bake to ensure your stuffing is crunchy on top while remaining tender underneath. We have a feeling this might just become one of your Thanksgiving traditions!

Ingredients:

Serves 6-8

— 1 pound French bread, cut into cubes

— 1 Tablespoon oil

— 1 pound pork sausage, outer skin removed

— 3 Tablespoons unsalted butter

— 1 large onion, peeled and finely chopped

— 3 celery stalks, finely chopped

— 1 cup (packed) shredded cheddar cheese

— 2 teaspoons dried thyme

— 2 teaspoons dried fresh sage

— 1/4 teaspoon salt

— 1/2 teaspoon black pepper

— 1 cup hot chicken stock (water plus 1 stock cube is fine)

— 1 cup milk

— 1 large egg, lightly beaten

— 2 Tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Put the bread in an even layer on two large baking trays and place in the oven to brown (lightly) for ten minutes.

2. Heat the oil in a large skillet over medium heat. Add the sausage and cook for 8-10 minutes, using a spatula to break up the pieces, until browned. Remove from the pan and place in a large bowl.

3. Melt one tablespoon of the butter in the same skillet, then add the onion and celery. Cook for 6-8 minutes, stirring occasionally. Place in the bowl with the sausage.

4. Add the bread, half the cheddar, thyme, sage, salt and pepper and mix. Transfer to a 13 x 9-inch baking dish.

5. Mix the chicken stock and remaining butter in a measuring cup (the spout makes it easier to pour) until the butter melts. Add the milk and stir, then mix in the egg. Pour over the bread mixture and sprinkle the rest of the cheese on top.

6. Cover with aluminum foil. Bake in the oven (still at 350 degrees Fahrenheit) for 25 minutes. Uncover and cook 20 minutes or until browned.

7. Take out of the oven and top with parsley before serving.

Preheat oven to 350 degrees Fahrenheit. Put the bread in an even layer on two large baking trays and place in the oven to brown (lightly) for ten minutes.

Heat the oil in a large skillet over medium heat. Add the sausage and cook for 8-10 minutes, using a spatula to break up the pieces, until browned. Remove from the pan and place in a large bowl.

Melt one tablespoon of the butter in the same skillet, then add the onion and celery. Cook for 6-8 minutes, stirring occasionally. Place in the bowl with the sausage.

Add the bread, half the cheddar, thyme, sage, salt and pepper and mix. Transfer to a 13 x 9-inch baking dish.

Mix the chicken stock and remaining butter in a measuring cup (the spout makes it easier to pour) until the butter melts. Add the milk and stir, then mix in the egg. Pour over the bread mixture and sprinkle the rest of the cheese on top.

Cover with aluminum foil. Bake in the oven (still at 350 degrees Fahrenheit) for 25 minutes. Uncover and cook 20 minutes or until browned. Then take out of the oven and top with parsley before serving.

Do you have any traditional Thanksgiving recipes? Let us know in the comments below!