If I could eat only one thing on Thanksgiving it would be the stuffing. In my opinion, it’s by far the best thing on the table. I like it in the bird, out of the bird, leftover, and even cold out of the fridge. It is the BEST!
Part of the appeal is the exclusivity. I literally only have it at Thanksgiving. There is no real reason to make it any other day. It’s really a rare treat. But also, I just love the texture and the taste. Who would have that that sauasge and soggy bread would so fantastic.
While I love stuffing, I’m no connoisseur. I’ve not sampled many recipes. Every year my mom hosts, and every year that’s what I eat. I’m tempted to try some really fancy artful recipe sometime, but all I ever want is the tried and true consistent recipe my mom makes. Why change what isn’t broken? It’s simple and easy and I love it!
Ingredients
- 1 lb breakfast sausage
- 1 C chopped onion
- 1 C chopped apple
- 1 C chopped celery
- 1 Tbsp fresh thyme
- 1 Tbsp fresh sage
- 1 Tbsp fresh rosemary
- 2 tsp salt
- ½ C melted butter
- 12 C dried bread cubes (about 1 and a half loaves of bread)
- 14 oz. chicken broth
Instructions
- Cook sausage and drain excess grease.
- Dry bread slices and cut into cubes. (I aim for about 1/2 inch by 1/2 inch or so).
- Combine all ingredients in 9x12 casserole dish.
- Cover with foil and bake at 350 degrees F for about 20 minutes.
- Uncover and bake for an additional 20 minutes. (if it looks dry, add more broth partway through cooking)
