- 1 lb. Hot Breakfast Sausage
- 2 Stalks of Celery
- 1 Large Yellow Onion
- 1 Large Green Bell Pepper
- 2 Granny Smith Apples
- 1 Stick of Butter
- 1 Bag of Herb Seasoned Breadcrumbs
- 3 Cups Chicken Stock
- 1 Tbs. Poultry Seasoning
- 1/2 Tsp. Cayenne Pepper
- Salt & Pepper
You can’t have turkey without stuffing, but you shouldn’t have fried chicken without it either.
This stuffing recipe is one I made up the first time I attempted to make Thanksgiving dinner, and it stuck. I combined about 5 recipes I found online, plus what I knew about my mom’s stuffing, and created a winner straight out of the gate.
I’ve never stuffed a turkey, and I’ve heard you can get all kinds of diseases if it’s not done properly. Those include botulism and death…i think. Anyways, it’s just safer to make it in a baking dish and avoid the pitfalls of poultry poisoning.
Start by browning and crumbling your sausage. Once brown, transfer it to a large bowl. You’ll use this bowl to mix everything together, so make sure it’s huge.
Dice the onion, celery, bell pepper and apples and sauté in the pan with 3 tbs. of butter. Cook the vegetables and apples until they start to get tender, and add them to the bowl.
Next, add the remaining butter, breadcrumbs, poultry seasoning, cayenne pepper and chicken stock and mix well. You probably won’t need the entire bag of breadcrumbs or all 3 cups of stock, but I’d rather be safe than sorry. This is really a matter of preference. Some people like their stuffing a little dryer or wetter than others. If you like a dryer stuffing, add more breadcrumbs. Who’s gonna stop you? Keep in mind the stuffing will lose some moisture while baking, so you may want to keep it just a little wetter than you’d like it.
Taste for seasoning, and add salt & pepper as needed.
Transfer this to a 9 x 13 baking pan, cover with foil and bake in a preheated 350 degree oven for 45 Minutes.
I’ll just go ahead and say “you’re welcome” now.