I remember a conversation I had with my husband when we first started dating several years ago. I was talking about Thanksgiving and how I couldn't WAIT to fill a big bowl with stuffing and gravy and plop on the couch and devour it.
WHA-WHAT? Could the perfect boyfriend sent by God have a fatal flaw?! I had to investigate further.
"Why don't you like it?" I asked.
"Well, I don't really like the pieces of celery and the other stuff like dried fruit and nuts."
Ah, there is hope, I thought.
See, several people "don't like stuffing" and I am convinced it's because, for them, the texture is off. Either it's too dry or there is just too much stuff in it. If you are one of those people, or are cooking for one of those people, try this recipe. It is simple, flavorful, and moist. Some of the finest things are the most simple of things and this is one of those recipes.
Start with these ingredients:
1 Pound of Reduced Fat Sausage
2 Celery Stalks
1/2 Teaspoon of Dried Sage (I used rubbed sage because that's what I had on hand)
3/4 Cup of Unsalted Butter
3-4 Cups of Low Sodium Chicken Broth
1 Stale French Baguette
I use baguette bread because last year all I had in my house was a stale baguette that I forgot to eat, wilting celery, sausage (I always have sausage), butter (always have butter) and an onion. STUFFING, I thought. It was so delicious, I will never go back. Of course, you can use croutons, or whatever you want.
Add sausage to a skillet and cook over medium heat. WHAT?! Who said sausage? Me? Couldn't possibly be me. I hate sausage. NOT.
While cooking the sausage, cut your onion and celery. Both should be about this size. It doesn't have to be microscopic, but you don't want huge chunks either. It should be small enough so both veggies can "melt" into the butter. This is important because you want the celery FLAVOR but not the big chunks.
Mix everything together. Let stand for a few.
Now, gently press the stuffing down to help facilitate the absorption. Don't press too hard, be gennnnntle here so you don't turn our BFF into mush. Lightly press and lift, press and lift. Dear Lord I need a manicure.
Move stuffing to a pan you can serve directly to your dinner table. No sense in dirtying more dishes than necessary, especially on a day like Thanksgiving.
Cook in a 400 degree oven until golden brown (40-45 minutes). Ooooo la la does this look good.
Stuffing is beautiful. It is a work of art. With this recipe, you can turn all of those haters into believers. Sausage, butter, broth, bread...what else could you possibly need to be utterly thankful on Thanksgiving? Eat up and stay hungry!
Sausage Stuffing Recipe
1 lb of Reduced Fat Sausage
3/4 Stick of Unsalted Butter
2 Celery Stalks
3-3.5 Cups Low Sodium Chicken Broth
1/2 Tsp of Dried Sage
1 Baguette (stale)
Cook sausage over medium heat until cooked through and golden brown. Add a little water to the pan to deglaze. Move sausage to mixing bowl. Melt butter in same pan. Finely chop onion and celery and add to the butter. Cook over medium heat and stir frequently until veggies become very soft. Add sage to veggies, stir. Cube stale baguette into 1 inch pieces and add to the mixing bowl with sausage. Finally, add the chopped veggies. Give it a stir. Add Chicken stock 1 cup at a time to allow bread to absorb. Gently press the bread to help absorption. Move to baking dish and bake at a 400 degree oven for 40-45 minutes or until golden brown. Check it around 30 minutes and adjust your heat if it's getting too brown on top. Enjoy!
This looks so good! I'm not sure a baguette could make it 3 days in my house but I'm going to try this. Stuffing is a multi-day affair in my family, more important than the turkey. It looks like yours, big chunks of bread and sausage. The BF's family... ehh slimy? We each think ours is better (but I'm right!) it's a never ending battleReplyDelete
Perfect boyfriend sent by GOD is RIGHT!!!! This was awesome to eat before my flight out of town. Kept me full all the way to LAReplyDelete
I could smell this and taste this while I was reading the directions. My mouth is watering and I am not kidding.ReplyDelete
Aunt Deb makes this for me every year, my favorite. Try real Italian sauage.ReplyDelete
Love the humor.
Since day one, "sent by God" is how I have described Charlie for sure.ReplyDelete