The Ultimate Thanksgiving Stuffing Recipe
The Ultimate Thanksgiving Stuffing recipe is my absolute favorite thing that the chef makes for Thanksgiving. The stuffing is flavored with herbs, cranberries, and sausage.
I don’t stuff my turkey with stuffing because believe it or not, my Dad is allergic to turkey. So we always cook it separate in a casserole dish. The last couple of years my Mom has actually made my Dad his own Cornish hen all dressed up to look like a cute little turkey. It’s adorable.
The Ultimate Thanksgiving Stuffing recipe is fairly simple to make, and tastes nutty, sweet, and flavorful. While you could choose to slice and dry out the bread by hand, we just use the store bought stuffing cubes. This gives us more time to relax with family while we’re all together.
For more Thanksgiving recipes, check out the Thanksgiving Countdown.
4 cups herb seasoned stuffing bread cubes
1/2 large yellow onion
2 large carrots, finely chopped
1/2 bulb fennel, finely chopped
1/2 roll (1 lb) Pork Sage Sausage
2-4 cups chicken broth
1 cup chopped walnuts
1/4 cup dried cranberries
salt and pepper to taste
2 t. poultry seasoning
6 cloves sliced garlic
Preheat oven to 375.
Finely chop carrots, fennel, and onion.
Sweat vegetables over medium high heat until tender, but before color starts to develop. Remove vegetables and set aside.
Add sausage to pan and cook until brown. Break into small pieces as cooking. Remove sausage from pan and set aside.
Add chicken stock to pan and bring to simmer. We used 3 cups of stock, but you can increase or decrease the amount if you like your stuffing more dry or more moist.
Toast walnuts over medium high heat.
Bring a cup of water to boil in tea kettle. In heat safe dish (we used a glass measuring cup), pour boiling water over dried cranberries. Let soak to rehydrate the cranberries. After about 1 minute or so, drain water from cranberries.
Mix bread crumbs, vegetables, cranberries, walnut, egg, and stock and place in a baking dish. Bake at 375 for 25-30 minutes or until golden brown.