The Best Thanksgiving Stuffing Ever
Start thinking about the stuffing
Everyone thinks their mother's stuffing recipe is the best. But mom's really is. I found a recipe similar to my hers from Ina Garten, also known as the Barefoot Contessa. So now, instead of your mom's stuffing being the best, yours will.
If you want to stuff your turkey that's just fine. But no matter what you do, you must also serve the stuffing on the side. Once you try this recipe, you'll find yourself making way more than you know you'll need to serve, just so you can have lots of leftovers.
The key to good stuffing is sausage. I'm serious. Throw some sausage into your stuffing and your guests will be raving (maybe so much so, they won't even notice the turkey is a bit dry).
- 6 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
-Preheat the oven to 300 degrees.
-Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
-Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
-In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
-Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
And that's it! Of course, you can add your own variations on the recipe too. Throw in some carrots, mushrooms, whatever you want. I'm a fan of adding in a little Bell's Seasoning and think an egg or two makes the stuffing a bit more moist.
What's your favorite stuffing? Is it your mom's or do you have a recipe of your own?