Thanksgiving is just around the corner and I’m so excited to break out our cook book and make some of my favorite festive recipes! I literally look forward to these foods all year round — just make sure you’re prepped with DiGize because this recipe is THAT good!!!
Now the impending question is — do you call stuffing “stuffing” or “dressing”? I have always found is so interesting when people call it ‘dressing’ because when I think of dressing I think of ‘salad dressing’ but I think it just comes down to where you live and what’s most popularly used in your community. Let me know in the comments what you call it!
Here is my tried and true stuffing recipe that you and your guests will go back for seconds and thirds for. And it’s so easy to make!
— 2 bags of pepperidge farm herb seasoned stuffing (if you can’t find the herb seasoned style you can do the cornbread style too)
— 1 package of breakfast sausage links
— 1 package of celery
— 4-6 medium sweet onions
— 1 small bag of raisins
— 1 small package of cranberries
— 1 small package of walnuts
— 1 can of corn
— chicken stock
— extra virgin olive oil
— large baking pan
— tin foil
— dice up onions and sauté in a non stick pan with extra virgin olive oil. Set aside.
— cut up you entire package of celery into small sizes add to a small pot of boiling water. Boil until celery is soft. Set aside (save the celery water!)
— take your sausage links and remove the casting, crumble the raw sausage into a non stick pan, cook with a little olive oil, drain and set aside.
— add can of corn (with the corn water) to a pot and heat it, set aside.
— add both bags of Pepperidge farm stuffing to the large baking pan
Now this is where you have to be mindful of the amount of moisturizer you’re adding to the stuffing, you don’t want it dry or too wet.
— add your onions, celery (leave out the celery water for now) corn with the water from the can, sausage links and mix that all together with a fork! Forking it is key.
— after you’ve mixed those ingredients together you can now get a gist of how much more moisture you need in your stuffing.
— add a little celery juice, fork.
— add a little chicken stock, fork.
I eye ball this part, and you can taste test if it needs more chicken stock than celery juice. Just do a little at a time because you can always add but you can take away.
— Once you have your stuffing looking like… we’ll stuffing. Add in your sausage, fork that in.
— add in raisins, cranberries, walnuts and fork all of that in.
Cover with tin foil and bake on 325 for 15-20 minutes and serve!
This recipe is one I have used every single year on Thanksgiving and I swear I could eat the whole pan myself if my stomach was big enough!
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