Classic Stuffing
This stuffing recipe is savory and delicious. I’m going to be testing out some new stuffing recipes leading up to Thanksgiving, but this one is an old favorite.
INGREDIENTS
- 2 links of sausage, removed from the casing
- 2 – 8 oz. containers of mushrooms (porcini, cremini or shitake), finely chopped
- 1 bunch of scallions, finely chopped
- 1 bunch of celery, finely chopped
- 1 stick of butter (Optional: 1 more stick for mixing with the stuffing)
- 2 eggs, beaten
- 4 cups chicken broth (1 store-bought carton)
- 1 bag of Pepperidge Farm Cornbread Stuffing
- 1 bag of Pepperidge Farm Herbed Stuffing
HOW TO MAKE IT
- Melt 1 stick of butter in a large saute pan and add in the chopped mushrooms, scallions, celery
- Add in the loose sausage meat and saute with the vegetables
- Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
- In a large bowl, mix the two bags of stuffing with the two eggs
- Fold in the sauteed vegetables and sausage
- Pour in 2 – 3 cups of chicken broth (Optional: 1 stick of melted butter in place of some broth)
- You basically want to get this mixture to a very moist consistency, but not too wet
- Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
- Pour some chicken broth on top or put small chunks of melted butter on top
- Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy
- This dish freezes really well – so you can make it ahead of time (don’t bake it) and defrost it when you need it!
