I asked you guys on Facebook, and last week if you were interested in Thanksgiving side recipes, and you answered with a big yes. So this is the start. I have sides on the schedule for this whole week! My family is going crazy this year, and going the non-traditional route for Thanksgiving. So I think my husband is happy I am making some of his favorites ahead of time. We are going to start off with a family recipe we have been making for years. There are a million stuffing recipes out there, but this one is my favorite.
Stuffing might be my absolute favorite part about Thanksgiving. I could probably have a whole plate of it, 1 slice of turkey, a few green beans and be a happy girl. My husband is very similar. He would take a equal parts stuffing and mashed potatoes, and forget the rest of it (including the turkey). It seems to be turning into a favorite for our 8 year old as well, as if he stood a chance. I really should consider making it more than 2 times per year, maybe then we wouldn’t go so crazy about it during the holidays.
When I was in high school my mom changed our beloved stuffing recipe by adding sausage and walnuts. I was horrified at the time; I mean, mess with a classic? But the sausage was a huge hit. And it has been made that way since. The walnuts are hit or miss depending on who is going to be there. We are a divided house, I prefer it without, my husband likes when they are in there. So that part is up to you! Stuffing is really pretty easy to make. You can dice up the celery and onions a couple days ahead of time, so the day of you only have about 10 minutes of hands on work to do. Once you have it all mixed together, you could even put it in the crock pot for 4-5 hours on low to heat it up. Perfect way to free up some oven space!
- 1 package (10-14 oz) seasoned cube bread stuffing mix
- 4 cups chicken stock
- ½ cup butter
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 pound pork sausage (I used Jimmy Dean Original)
- ½ tsp pepper
- 1 Tbls poultry seasoning
- ½ cups walnuts, chopped (optional)
- In a saucepan combine onions, celery, butter, chicken stock, pepper and poultry seasoning. Bring to a boil, and cook for about 20 minutes, until the celery and onions are soft.
- In a large skillet brown sausage. Drain and set aside.
- Preheat oven to 350 degrees.
- Place stuffing mix in a large bowl (I use a large pot I boil pasta in). Add cooked sausage. Add the chicken stock mixture in batches. Depending on the amount of bread crumbs, you may or may not need it all. Stir until the bread is moist, but not soggy. If you do not have enough liquid you can use a little milk.
- Stir in walnuts if you are using them. Pour into a buttered 3 quart casserole pan. Cover and bake for 1 hour.
- Remove from oven, and serve immediately