• Eliana

Thanksgiving Stuffing | Mom Knows Best.

Thanksgiving's almost here, so I've been testing away at the perfect semi-homemade stuffing recipe to satisfy all your holiday needs in the easiest, most stress-free way! Yes, by doctoring up Pepperidge Farm's Cubed stuffing with a lot of love- that's how! Holiday cooking can get overwhelming, so this semi-homemade stuffing is clutch. Instead of overloading yourself with extra work, especially in the kitchen, use ingredients you love and are comfortable with, and just give them a little boost!

Who doesn't look forward to eating stuffing come Thanksgiving? Whether you stuff your bird with it or serve the stuffing on the side, my Thanksgiving stuffing will be the perfect “comfort food” side dish. My mom is a stuffing queen. She is really particular when it comes to stuffing and how she likes it made. When I was a little girl, she taught me the difference between cubed stuffing versus traditional packaged stuffing that comes in crumbled form. Let's just say, my mom made me realize that cubed stuffing is best because it holds its shape better and gives the stuffing a firmer consistency.

Now, let's get to what really brings this stuffing recipe to the next level. You sauté a bunch of delicious veggies, brown some sausage (Jimmy Dean's works or regular sweet Italian sausage is perfect as well), add some cranberries or apples, chop up some chestnuts or walnuts, rip up some cornbread chunks- because why not add some more delicious flavor, then pour some chicken stock in and mix! Next just simply bake that baby on up for 30 minutes! Couldn't be easier or more delectable. Save yourself the headache and make my mom's favorite semi-homemade stuffing.

Let's start this stuffing. Preheat oven to 350°F degrees. Butter a 9x13 baking dish or 3- or 4- quart casserole dish . Get all the goods together like so.

P.S.- You can find mini cornbreads at your local grocery store or even Boston Market (shoutout to Danielle for the idea). If you can't find mini ones, just buy a cornbread loaf, chop it up into chunks, and measure out 2 cups!

In a small skillet, over medium-high heat, brown sausage and break into little pieces (casing should be removed), about 8 minutes. Set aside.

In a small saucepan, over medium-high heat, melt 2 tablespoons butter. Add onions and garlic, cook until translucent, about 3 minutes. Add celery and cook until tender, about 8 minutes. Add mushrooms and cook for another 5 minutes, stirring often.

Remove from heat and add chestnuts, cranberries, cubed stuffing, cornbread chunks, and rosemary. Pour in chicken stock and mix to combine all ingredients together.

Pour stuffing into a buttered baking dish. If you stuff your bird with stuffing, don't pour the stuffing into a baking dish, you can just start stuffing the bird directly from here. The stuffing will cook inside the turkey.

Bake in preheated 350°F degrees oven for 30 minutes.

Serve hot! Happy Thanksgiving, I'm extra grateful for all of you! xo

Thanksgiving Stuffing

Prep Time: 7 minutes

Cook Time: 45 minutes

Total Time: 52 minutes

Yield: 8 to 10 servings

Ingredients:

1 pound sausage (Jimmy Dean's or sweet Italian Sausage)

2 tablespoons butter

1 yellow onion, chopped into small chunks

2 garlic cloves, minced

3 celery sticks (about 2 cups), chopped into small chunks

2 cups mushrooms, chopped into small chunks

1 cup chestnuts or walnuts, roughly chopped

1 cup dried cranberries

1 12oz bag Pepperidge Herb Cubed Stuffing bag

6 mini cornbreads (about 2 cups), roughly chopped

1 tablespoon fresh rosemary, chopped

4 cups chicken stock

Directions:

Preheat oven to 350°F degrees. Butter a 9x13 baking dish or 3- or 4- quart casserole dish .

In a small skillet, over medium-high heat, brown sausage and break into little pieces (casing should be removed), about 8 minutes. Set aside.

Meanwhile, in another saucepan, over medium-high heat, melt 2 tablespoons butter. Add onions and garlic, cook until translucent, about 3 minutes. Add celery and cook until tender, about 8 minutes. Add mushrooms and cook for another 5 minutes, stirring often. Remove from heat and add nuts, cranberries, cubed stuffing, cornbread chunks, and rosemary. Pour in chicken stock and mix to combine all ingredients together. Pour stuffing into a buttered baking dish.

**If you stuff your bird with stuffing, don't pour the stuffing into a baking dish, you can just start stuffing directly from here. The stuffing will cook inside the turkey.

Bake in preheated 350°F degrees oven for 30 minutes. Serve hot!

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