Yes, someday I will move away from Thanksgiving and on to the next season. But, I made A LOT of food this past week and would love to share it with you all. I found another great recipe here for my stuffing. I'm a Tofurky girl myself, so I figured I could go crazy with the stuffing as I wouldn't be digging into it. It was pretty much gone after the 1st helping of leftovers.
Ingredients:
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
2 cups turkey broth or 2 cups chicken broth
2 eggs
Directions:
1. Saute sausage until brown; remove from pan and cut into small bites.
2. In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3. Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4. Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5. Toss well and adjust seasoning.
6. Stuffing should be moist but not soggy. Add more stock if needed.
7. Transfer to a baking dish.
8. Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9. Or better yet stuff it into a big fat turkey.
I had plenty of stuffing here for my 18 pound beast and a full casserole besides.
**By the way, I did not have any leftover room in my oven for my Tofurky- so I cooked it up with onions and carrots on Saturday night for dinner. Served with a side of my new sweet potato recipe, I was set! That recipe will follow.
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