My most favorite Thanksgiving side of them all is stuffing. This particular stuffing recipe has even non-stuffing lovers digging into it. When you find something that works, stick with it! It’s moist (ew @ that word) on the bottom and perfectly crisp on the top. Not to mention a perfect combination of sweet from the apples and savory from the sausage.
I also use a combination of traditional stuffing cubes and cornbread stuffing for the perfect texture. Yes, I buy the bags of Pepperidge Farm stuffing. It’s just as delicious and one less step! If you’re feeling ambitious, you can certainly make your own bread cubes.
Using my baster, I’ll also suck up about 1 cup of my turkey drippings (ensuring you leave enough drippings for your gravy!) This will give you all that flavor you’re looking for when you actually stuff the bird, without actually stuffing it.
Break out your stretchy pants because this is the dish you’ll be going back for seconds!
What You’ll Need:
- 1 bag Pepperidge Farm seasoned bread cubes
- 1 bag Pepperidge Farm traditional cornbread stuffing (should look like breadcrumbs)
- 2 – 16 oz. logs of Bob Evans sage breakfast sausage
- 1 medium red onion, chopped
- 3 stalks of celery, chopped
- 2 apples (I use honey crisp), peeled, cored, and chopped
- 2 teaspoons sage
- 2 teaspoons garlic powder
- 1 teaspoon ground pepper
- 1 cup turkey drippings
- 1 cup chicken stock
- 1/4 cup butter (1/2 stick), melted
Preheat your oven to 350º. In a large skillet, add the butter, sausage, onions, celery, and apples (leave a small handful of the apples aside for later.) Season the mixture with sage, garlic, and pepper and cook over medium heat for about 10 minutes. Ensure you are breaking the sausage into crumbles while cooking.
Once the sausage is cooked through and the onions are translucent, pour in 1 cup of turkey drippings and 1 cup of chicken stock and let simmer over medium heat for 3-5 minutes. This will incorporate all of your flavor combinations.
Add all of your bread cubes and cornbread crumbs to a large mixing bowl. Pour sausage/stock mixture over the bread and mix thoroughly, ensuring all the bread cubes are saturated.
Transfer your stuffing to a lightly greased baking dish and press into an even layer. Top your stuffing with the leftover chopped apples and cover with foil. Bake covered for 45 minutes and then remove foil. Continue to bake for an additional 10 minutes (this will give you that crispy top!)
Let cool before serving & enjoy!