Happy early Turkey Day, my 2nd favorite holiday of the year (first is July 4th because beer, barbecue and lighting shit on fire, and murica of course). It’s been a while….after finals hit, then had a conference and all of a sudden it’s the holidays. I love fall and winter seasons! To give you a kick start on your up and coming feast, I’m sharing with you my absolute favorite stuffing recipe.
I stumbled on this recipe when I was cooking Ina Garten’s turkey roulade. This is partially the stuff inside the roulade, but when I tasted it, it had all the makings of an amazing stuffing. So I modified it to become a crispy, baked, delicious and absolutely flavorful stuffing. I know I like to make a lot of ingredients optional, but if you’re going all out for Thanksgiving you gotta have every ingredient. If I HAD to make an ingredient optional, it would be the brandy, but it still adds quite a bit of flavor kick. I usually use the brandy for a holiday sangria of fresh cranberries, apples, oranges and riesling anyways. The best part is you can make this a day ahead, store it in the fridge and bake when ready! Happy Thanksgiving everyone! I hope it’s full of family and no stress!
The Best Stuffing Ever
Prep time: 15 min, Total time: 45 min
3/4 cup dried figs – stems removed and diced
3/4 cup dried cranberries/craisins
1/2 cup brandy (optional)
4 tbsp of butter
1 1/2 cup diced onions (~1-2 onions)
1 cup diced celery (~2-3 celery stalks)
3/4 lb pork sausage mix of sweet and spicy – you can buy sausage in bulk, or if you buy regular sausage, remove casings
1 1/2 tbsp fresh rosemary chopped
3 tbsp of pine nuts, toasted – pine nuts are expensive so save some money by buying however much you need in the bulk section of Sprouts
3 1/2 cups of herbed stuffing mix – Pepperidge farm is recommended, and 3 cups is half a package of Pepperidge Farm
1 cup chicken broth
1 egg beaten
Sea Salt/Fresh ground pepper
1. In a small pot, stir together your figs and craisins with 1/2 cup of brandy and 1/2 cup of water. If you’re not using brandy, use 1 cup water. Bring to boil, then reduce heat to simmer for a few min. Turn off heat and set aside.
2. Melt butter in a large frying pan on medium-high heat. Saute onions and celery until translucent and soft. About 5 min.
3. Add in your sausage and keep crumbling it with your wooden spoon or a fork as it cooks. Cook until browned, about 10 min.
4. Stir in your fig/cranberries (including the liquid), rosemary and pine nuts. Cook for a few more minutes then turn off heat.
5. Stir in your chicken stock and beaten egg. Salt and pepper to taste.
6. Take a handful of your stuffing mix and set aside. Slowly incorporate the rest of your stuffing mix until the bread pieces are moist, but NOT soggy. Salt and pepper to taste
7. Place the stuffing in a small casserole baking dish. Top it off with the rest of the stuffing you set aside.
8. When ready to bake, set oven to 350 degrees and bake for 30-40 min until bread cubes on top are crispy.