Without a doubt, stuffing is my favorite part of the Thanksgiving meal. My dad made AMAZING stuffing and as an adult, I’ve taken inspiration from the ingredients he used (i.e. sausage, celery, onion, poultry seasoning), but instead of dry stuffing in a bag, I toast (i.e. dry) fresh sourdough and cornbread. I also add a few ingredients to make the stuffing my own:
- A splash of white wine because it is the holidays after all 😉
- Eggs to help set the stuffing 👍
- Bacon because that adds extra goodness 😋
- I cook my veggies in garlic herb butter because it add fresh herbs and pizzazz to the stuffing and I usually have a variation of this butter available during the holidays for my epic gravy and Thanksgiving or Christmas roast (don’t forget to check out my Roast Chicken Recipe✔).
What I love about preparing stuffing at Thanksgiving is that you can make it ahead of time, even the night before. Who doesn’t love preparing dishes in advance of entertaining, am I right 😉? The recipe below considers cooking after you prepare all your ingredients, but you could easily prepare your veggies and sausage and toasted the bread and store until you’re ready for baking with your chicken stock, wine and eggs. I recommend storing your wet and dry ingredients separately because you want to avoid soaking the bread too much before cooking. Two, you don’t want eggs sitting around uncooked for too long.
Preparing in advance is exactly what I did for FriendsGiving with my wonderful work colleagues/family this past Wednesday.
And of course no holiday is complete without alcohol and some chaos.
Elaine & Nick – Thank you for being great hosts ❤ and introducing me to a fried turkey, it was delicious 😋!
I hope you enjoy my recipe and if you try it, please leave a review!
- 4 cups sourdough bread, cut into cubes
- 4 cups cornbread, cut into cubes
- 4 slices bacon, sliced in ¼ inch pieces
- 2 TBS garlic herbed butter *, see my recipe below
- 1 lb ground sausage, I would suggest a mild sausage
- 3 celery stalks, chopped
- 1 white onion chopped
- 2 cloves garlic, smashed and chopped
- 1 tsp poultry seasoning
- 2 TBS fresh sage, chiffonade
- 2 cups stock, I would suggest chicken or turkey
- ½ cup white wine
- 2 eggs, whisked
- Salt & pepper, for seasoning
- Begin by tearing or cutting the sourdough and cornbread into bite sized pieces. Add the bread to a large bowl and toss with a bit of EVOO and salt & pepper. Then add the bread to baking sheets and toast at 350 degrees for 10-15 minutes or until golden brown and dry. Remove from the oven once ready and set aside.
- While the bread is toasting, prepare the veggies and sage. Also slice your bacon and add those to a large frying pan and par-cook on medium.
- Remove the bacon from the fry pan and place on a paper towel to absorb the extra fat. Set aside for garnishing later.
- Add the 2TBS of garlic herb butter to your fry pan with the bacon fat and melt on medium low.
- Add your celery and onion to the fry pan and cook for ~5 minutes and season with a bit of salt & pepper.
- Now add your sausage to the veggies and cook until the pink has been removed from the sausage, 5-10 minutes. Note: You don’t want to over cook your veggies and sausage, you still want your veggies to have a bite and if your sausage isn’t cooked completely, it will finish in the oven bake
- Add your garlic, poultry season and sage and cook for another few minutes. Turn off the heat and set aside the pan.
- Now let’s assemble the stuffing. In a large bowl, add your toasted bread, sausage, veggies, stock, wine and eggs and toss together.
- Add the stuffing mixture to a large greased casserole baking dish and top with your par-cooked bacon.
- Cover with foil and bake at 350 degrees for 45 minutes to 1 hour. You’ll know it’s ready once it sets and those amoras have filled your kitchen.
- Serve as a side and enjoy, cheers ❤.
Garlic & Herb Compound Butter
- 1 stick butter (check out my post on creating butter from scratch), at room temperature
- 4-5 cloves garlic
- Couple springs thyme
- Couple springs rosemary
- Pinch salt & pepper