Last month for November meal (aka ‘Thanksgiving’ to most colonizers) I volunteered to make sausage stuffing despite never eating or cooking the dish before. I watched enough TikToks the weeks prior to believe that I could make a delicious version everyone would hopefully love and I think I did! Stuffing seems like the boring, slightly uncool cousin of the November meal dishes, but in movies and TV it always shows up at different points throughout the holiday season. I’m sure some families will re-make their best November meal foods for Christmas tomorrow, so I wanted to share my stuffing recipe I improvised that’s now become one of my favorite dishes ever! And who’s to say stuffing is only for holiday meals? I think I’ll be making this one all throughout next year.
Ingredients:
- One sweet onion
- Six stalks of celery
- Five cloves of garlic
- One package Jimmy Dean sausage
- One block of butter
- Eight cups bread of choice (I used a mix of sourdough and french loaves)
- Two cups low sodium chicken stock
- Salt, pepper, garlic powder, onion powder, thyme, rosemary to taste
Instructions:
- Dice onion and celery into fine, bite-sized pieces
- Mince garlic cloves in a small bowl
- Cook sausage until golden brown and crispy, breaking apart larger bits while frying
- Remove sausage pieces from pan and set aside in a bowl
- Keep sausage grease in pan and add a large knob of butter
- When butter is melted, pour in onion and celery pieces
- Fry veggies until almost fully cooked
- Season veggies with lots of salt, pepper, garlic powder, onion powder, thyme, and rosemary (add more seasoning than you’d initially expect)
- While veggies are cooking, cut loves/scraps of bread into one inch pieces and put in your largest bowl
- Add garlic to pan right before veggies are ready to remove
- Spoon sausage and veggies on top of bread in bowl
- Preheat oven to 350 degrees
- Pour chicken stock over ingredients one cup at a time (liquid amount is up to you)
- Thoroughly mix stock and ingredients and add more seasonings to taste
- Pour mixture in a 9×13 pan and bake until tops of bread are crispy
- Serve with your favorite protein!
