My dad has made this stuffing for Thanksgiving since the beginning of time. Or as long as I can remember, which is when he will tell you that I used to eat around the onions, mushrooms, and celery.
MY TASTES HAVE CHANGED SINCE I WAS 7, DAD.
And when he doesn’t make this stuffing, exactly as it should be, I complain. Which is the duty of a child when their parents stray from tradition. I take my duties as a child very seriously.
When the cooking of Thanksgiving for Chad’s family fell to me, I knew that this would be the stuffing I would make. All the other menu items were open plates, waiting to be filled with recipes from pinterest. I’ve never even researched or looked at another stuffing recipe because to do so would be blasphemous. (Dad, I hope you are taking notes).
The only thing I couldn’t wrap my mind around was stuffing a dead bird. I already had to touch it and pull things out of its cavities (well, I made Chad do that, but still) there was no way I was putting a delicious bread and sausage stuffing INSIDE of that thing and then trusting myself not to kill everyone with salmonella or something worse.
Fortunately, the interwebs offered me another solution: the Crockpot. I’ve modified the recipe since I started using the crockpot and it turns out amazing all the time. But I mean, really, how can you mess up bread, butter, and sausage? You can’t.
- 2/3 lb stuffing bread
- 1 lb Sausage*
- 1 c + 1 TBS butter
- 2 c mushrooms, washed and sliced
- 4 stalks celery, washed and chopped
- 2 med onions, diced
- 3 eggs, lightly beaten
- 1 c chicken stock
- 1/3 c pine nuts
- 4 Cloves of Garlic
- 2 TBS Thyme
- 2 TBS Sage
- 1 TBS Pepper
- 1 tsp Salt
On hand – up to 2 cups chicken stock
*Original recipe calls for Italian Sausage, but I don’t like biting into a tiny piece of fennel. Blech. Tradition? I’m the kid, I can change the tradition. Parents can’t.
- Melt 1 c butter. In a small mixing bowl lightly beat eggs, add thyme, sage, pepper, salt, chicken stock and melted butter.
- In a medium pan over medium heat, brown sausage. Add to crockpot.
- Add dry bread to the crockpot, pour egg/butter/spice mixture over bread and cover. Set crockpot to 6 hours.
- In the same pan, add 1 TBS butter and cook onions, celery, mushrooms, and garlic until soft and fragrant. Cook in batches if necessary. Add to crockpot. Stir.
- After two hours in the crock pot, stir to make sure that the mixture isn’t sticking to the bottom, if it is, add 1/3-1 cup of chicken stock.
- Once you remove turkey from the oven put stuffing into a baking dish and top with pine nuts. Place in the oven on 300-400 (whatever is needed for other dishes is fine) for 30 minutes of until top is golden-brown.
I’m not against making stuffing for a meal on it’s own – doesn’t that sound fantastic? I’m linking this recipe up here