- 1 1/2
- loaves of texas toast or challah (if available, challah bread is better) cut into 3/4-inch cubes
- 1 pkg
- 10-oz ground pork sausage (original or with sage)
- 1 stick
- 6 stalk(s)
- celery, thinly sliced
- 1 large
- yellow onion
- 2 tsp
- 1 tsp
- 1 c
- fresh parsley (chopped)
- 1 Tbsp
- fresh thyme leaves (chopped)
- 1 Tbsp
- fresh sage (chopped)
- 3 1/2 c
- chicken broth
- 1 pkg
- 7-oz dried cranberries
How to Make Our Family Stuffing
- 1Preheat oven to 350.
- 2Layer cubed bread evenly onto cookie sheets and toast in the oven for 15 minutes. Be sure to keep and eye on them. Some ovens may toast the bread faster. I like to do this the night before and store in Ziploc bags once they have cooled down... saves me the headache on Thanksgiving Day.
- 3Chop the celery, onions, and herbs, and set aside.
- 4In a large pot, brown the sausage over medium heat. Remove the sausage from the pot and set aside. Reserve about a tablespoon of the fat in the pot.
- 5Now add the stick of butter to the same pot with the fat. Allow the temperature to melt/sizzle the butter, but do not let the butter burn... yucky!
- 6In the butter/fat, saute the onions, celery, salt, and pepper for about 20 minutes (until veggies are soft).
- 7Once the veggies are ready, add all the herbs and cook for about 2 minutes. Your house should smell like Thanksgiving now! Remove from the heat.
- 8In a separate, medium-sized pot, heat broth and cranberries to boiling. Remove from the heat.
- 9In a large bowl, toss everything together. Mix well. Take care when pour/drizzle the liquid over the bread mix. You want to pour the broth mix over the stuffing as evenly as possible. Dumping the broth into your stuffing will result in dry spots and soggy spots :-(
Mix it up... don't mush it.
Pour the stuffing into a 13x9-inch dish and cover with foil. Bake at 325 for 30 minutes. Remove the foil and bake for another 15 minutes - until heated through and lightly browned.