Thanksgiving Stuffing

 In Dairy Free, Dinner, Pork, Side Dishes, Thanksgiving

Is it actually stuffing if it’s not stuffed inside a bird? Technically no, it would be dressing. But I am rarely one for technicalities and the holidays usually have enough political debate all on their own without bringing up this delicate subject. So let’s call it stuffing since that’s what my mom called it and as we all know, mom is always right.

Growing up we always had a box (actually four boxes) of the Stove Top stuffing that my mom would mix together at the last minute in a metal pot on the stove. My mom was in charge of the turkey, the mashed potatoes, green bean casserole, and some sort of rolls which usually came out of a bag and I always ate too many of.

My grandma brought the best cranberry and orange relish, sweet potato casserole with marshmallows and usually a pumpkin pie and an Oreo cheesecake pie from Price Chopper because the woman knew how to say “I’ve spent enough time in the kitchen.” I think we’ve all gotten a bit of our feminist side from her.

My Grandma would always make the gravy while the turkey was resting and then we’d all sit down at the long, dining room table that over the years has grown longer and eventually spilled into the kitchen to accommodate everyone.

I have very fond memories of that boxed, stuffing mix and it wasn’t until a few years ago that it even occurred to me to make it from scratch. And stuffing with sausage in it? I was blown away.to a very wonderful place filled with flavor and poultry seasoning.

This recipe is inspired by Tony’s family recipe. It is the perfect amount of crunchy and soft with subtle flavor peeking through. The ideal side to your turkey and mashed potatoes.

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Thanksgiving Stuffing

Difficulty: Easy

Yield: 10 Servings
Prep Time: 20 min
Cook Time: 50 min

Ingredients:

  • 5 Cups Torn, Stale Bread
  • 1 lb Jimmy Deans Hot Sausage
  • 3 Large Carrots or 1lb Baby Carrots
  • 3 Stalks Celery
  • 2 Onions
  • 1-2 Cups Stock
  • 2 Eggs
  • 5 teaspoons Poultry Seasoning
  • 2 teaspoons Black Pepper
  • Salt to Taste

Directions:

Preheat the oven to 350 Fahrenheit.

In a large dutch oven or deep cast iron skillet cook the sausage until it’s no longer pink. Remove with a slotted spoon.

Meanwhile, finely dice the carrots, you want them no larger than 1/4th inch dice so they cook through. Alternatively, you may use baby carrots and slice them very thinly, about 1 ½ cups, sliced.

Add more oil to the cast iron if needed and saute the carrots until soft. Meanwhile Finely dice the onion, then add to the carrots and continue to saute…

Split the celery stalks into three pieces, lengthwise. Then dice finely and add to the carrots and onions. Saute an additional few minutes adding oil as necessary. Add salt to taste

Tear the bread into a large bowl being sure to get plenty of pieces of the crust. Pour a small amount of the stock over it, tossing and mixing lightly with your hands. You want it wet but not soaking. If you like a more crumbly stuffing, use less stock.

Add the sauteed vegetables and the cooked sausage to the bread mixture and toss together. Add the poultry seasoning, pepper, and salt. Taste and adjust as needed.

Beat the eggs together with a few Tablespoons of stock, then mix into the stuffing well. Return to the cast iron, don’t worry if the pan is warm. Cover with foil and bake for 30 minutes.

Remove the foil and bake an additional 15-20 minutes until the stuffing is set and no longer falls apart and is golden brown on top. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Cast Iron Skillet
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Mixing Bowl – Large
  • Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Thanksgiving Stuffing

Difficulty: Easy

Yield: 10 Servings
Prep Time: 20 min
Cook Time: 50 min

Ingredients:

  • 5 Cups Torn, Stale Bread
  • 1 lb Jimmy Deans Hot Sausage
  • 3 Large Carrots or 1lb Baby Carrots
  • 3 Stalks Celery
  • 2 Onions
  • 1-2 Cups Stock
  • 2 Eggs
  • 5 teaspoons Poultry Seasoning
  • 2 teaspoons Black Pepper
  • Salt to Taste

Directions:

Preheat the oven to 350 Fahrenheit.

In a large dutch oven or deep cast iron skillet cook the sausage until it’s no longer pink. Remove with a slotted spoon.

Meanwhile, finely dice the carrots, you want them no larger than 1/4th inch dice so they cook through. Alternatively, you may use baby carrots and slice them very thinly, about 1 ½ cups, sliced.

Add more oil to the cast iron if needed and saute the carrots until soft. Meanwhile Finely dice the onion, then add to the carrots and continue to saute…

Split the celery stalks into three pieces, lengthwise. Then dice finely and add to the carrots and onions. Saute an additional few minutes adding oil as necessary. Add salt to taste

Tear the bread into a large bowl being sure to get plenty of pieces of the crust. Pour a small amount of the stock over it, tossing and mixing lightly with your hands. You want it wet but not soaking. If you like a more crumbly stuffing, use less stock.

Add the sauteed vegetables and the cooked sausage to the bread mixture and toss together. Add the poultry seasoning, pepper, and salt. Taste and adjust as needed.

Beat the eggs together with a few Tablespoons of stock, then mix into the stuffing well. Return to the cast iron, don’t worry if the pan is warm. Cover with foil and bake for 30 minutes.

Remove the foil and bake an additional 15-20 minutes until the stuffing is set and no longer falls apart and is golden brown on top. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Cast Iron Skillet
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Mixing Bowl – Large
  • Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Thanksgiving Stuffing 10 Servings 5 Cups Torn, Stale Bread 1 lb Jimmy Deans Hot Sausage 3 Large Carrots or 1lb Baby Carrots 3 Stalks Celery 2 Onions 1-2 Cups Stock 2 Eggs 5 teaspoons Poultry Seasoning 2 teaspoons Black Pepper Salt to Taste
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