Correct me if I’m wrong, but wasn’t 4th of July like, five minutes ago? I can’t believe it’s Thanksgiving week but I am SO excited! Thanksgiving is my favorite holiday; I don’t have to travel far, we can eat and drink as much as we want AND we don’t have to buy gifts for anyone. On top of that, as some who loves to cook, I really look forward to this holiday. The cooking, the grocery shopping, all of that stuff doesn’t stress me out and I actually look forward to it. It’s the best holiday.
While I’ve never hosted an actual Thanksgiving holiday, over the years I’ve hosted friends-givings or made my own mini Thanksgiving dinners before the actual day, just to try out different recipes (and to have leftovers for those famous day-after-thanksgiving-sammies.) Which is what Mike and I did this weekend, starting with this stuffing.
Stuffing is my all-time favorite Thanksgiving side and while I like to have a little bit of everything on Thanksgiving, I look forward to the stuffing most. Stove Top and I go way back and there was a time or two, (or a hundred) growing up that I would ask my mom to PUHLEASE just make me a box of stove top for dinner and call it a day. This is the first time I’ve made stuffing using fresh bread and it turned out great! Here is how I did it.
I used a mix of soft white french bread (it was the consistency of Italian bread) and a loaf of corn bread (just a box of Jiffy baked up!) I tore all of the bread into bite sized pieces and mixed it with the most delicious broth, herbs, veggies and of course some browned Jimmy Dean Sausage. There’s just something about those tubes of sausage that fresh sausage out of the casing can’t replicate. Use the tube!
The sausage gets browned with the onions and the celery and then I tossed in the jalapenos, garlic, herbs, seasonings and finally the broth. It comes out so super moist and depending on how you like your stuffing, you can bake it for as little or as long as you would like. If you love crispy edges, bake that bad boy for 45 minutes, if you like your stuffing kinda mushy (like me) bake it for 30. Speaking of “mushy” are you a gravy all over the plate kind of person or do you strictly just put it on your turkey and mashed potatoes? I like to contain my gravy to one corner of the plate, I don’t want it to infect my entire Thanksgiving meal. However, my other half is absolutely a gravy-ALL-OVER-the-plate kinda person (and maybe an extra bowl of gravy on the side with a straw too.) What camp are you guys in?
I hope you love this stuffing. (And don’t forget to make extra for Thanksgiving sandwiches the next day.)
- 4 cups soft white french bread torn into bite size pieces
- 4 cups corn bread, broken into bite size pieces
- 1 stick of butter
- 2 tablespoons olive oil
- 1 tube Jimmy Dean pork sausage
- 2 cups onion, diced
- 4 cloves of garlic, minced
- 5 stalks of celery, diced (leaves and all!)
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried poultry seasoing
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2-3 jalapenos, diced (I left the seeds in for a kick!)
- 3 &1/2 cups low sodium chicken stock or turkey stock
- 1 egg
- Tear up corn bread and french bread and set aside.
- In a large saute pan, melt the butter and the olive oil
- Add onions and celery. Saute until they start to soften and become translucent, about ten minutes.
- Next, add in the sausage and brown with the onions and celery.
- Next, add the garlic, herbs, seasonings and jalapeno to the sausage mixture.
- Cook for another 5 or 6 minutes.
- Finally add 3 cups of broth and cook for 10 more minutes on medium heat.
- Place the remaining ½ cup of room temperature broth into a bowl with the egg, stir together and set aside.
- When the broth/sausage/veggie mixture has cooled for a few minutes, pour of the bread mixture and gently stir (you don't want all of the corn bread pieces to disintegrate.)
- Finally, pour into a greased casserole dish, drizzle the broth egg mixture over the top of the stuffing (this will help bind it) and bake it for 30-45 minutes depending on how crunchy you like it. For the last five minutes of cooking, broil it. This will give you a crunchy top!