Thanksgiving Stuffing

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Stuffing is my favorite food on Thanksgiving. But I am pretty picky about it. I love it with breakfast sausage for a little salty, cranberries for a little tart, apples for a little sweet. I do not like it when there are chunks of onions or its just plain without multiple add ins. Although if you do like onions, you could always add 1/2 a  chopped onion in with the celery instead of the onion powder. This is my go to recipe for Thanksgiving and Christmas or just whenever Alyssa requests it. She is completely with me and this is her favorite. She is super disappointed when we eat with someone else and the stuffing is missing the sausage or cranberries.

If you use sprouted grain bread, juice sweetened cranberries, and pasture raised nitrate free sausage, it can be a nice healthy addition to your Thanksgiving spread. There’s no need to eat horrible processed foods when the healthy ones taste just as good, if not better! And it will help prevent that huge food coma to not be so loaded down with butter, preservatives, and salt.

Thanksgiving Stuffing Recipe

1 lb breakfast sausage

2 apples, diced

1 cup chopped celery

1 Tbs poultry seasoning

2 tsp dried sage

1 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp onion powder

1 cup dried cranberries

6 cups cubed bread of choice (sprouted, whole wheat, potato, baguette, etc depending on health and taste preference)

2-3 cups chicken broth

1/2 tsp salt

1/2 tsp pepper

Cook breakfast sausage well. Drain grease but do not wipe out the pan. To the greased pan add celery and apples and cook until both are soft, about 5-10 minutes. Turn off heat. Add to large mixing bowl. Add cranberries and bread.

Mix together all seasonings. Sprinkle on top of bread mixture then add 2 cups of chicken broth, stirring well so bread is evenly coated.

Cook at 350F for 30 minutes until bread is no longer soggy and everything is heated through. if it gets too dry add some or all of the remaining chicken broth, plus even more depending on how dry or mushy you like stuffing.

2 responses »

  1. I SO agree with Lys…stuffing w/o sausage is such a disappointment…remind me when you are here and we will load you up with Gualtney sausage!!

    • I looked into gwaltney since I was happy it didn’t have nitrates or msg and you said it was a local to you. Well before it was owned by smithsfield it was a good local company but now its a huge company, some company in China even bought out part of it, with huge inhumanely tightly caged unhealthy raised animals. So I will be sticking to my homemade sausage from organic ground turkey still.

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