Stuffing

Stuffing—it’s not just for Thanksgiving anymore. This recipe is suitable for stuffing a Thanksgiving turkey, and yet is adaptable enough anytime you want a delectable side dish. And if you make it without the sausage and serve some braised sausages on top, it can even become a one-dish meal. It can also be made with corn bread instead of wheat bread, and it can easily be made vegan by leaving out the sausage and using olive oil and vegetable broth. And as everyone knows, it makes great leftovers.

Stuffing

This adaptable stuffing recipe is perfect for Thanksgiving or as a side dish anytime. Make it with sausage or keep it vegan for a one-dish meal.

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Course: Side Dish

Cuisine: American

Season: Fall

Servings: 8 Servings

Calories: 314kcal

Author: Krista Harris

Ingredients

• ½ pound sausage, optional
• Butter, or olive oil
• 1 yellow onion, chopped
• 1 tart apple, cored and chopped (not peeled)
• 1 large stalk celery, chopped
• 3/4-1 loaf crusty bread, cut into cubes
• Salt and freshly ground pepper, to taste
• 1 small bunch Italian parsley, leaves chopped (stems discarded)
• A few sage leaves, or thyme leaves, chopped (optional)
• ½ cup raisins, or sun-dried tomatoes or dried pears or dried cranberries (optional)
• ½ cup almonds, chopped, or walnuts or other nuts (optional)
• Some vegetable broth and/or beaten egg

Instructions

• Crumble the sausage into a skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl.
• Melt butter in the skillet. Add chopped onions and cook over medium heat until tender and lightly colored, about 10 minutes. Add the apple and celery and sauté a few more minutes. Transfer to a mixing bowl.
• Add some of the bread cubes along with the remaining ingredients to the mixing bowl and combine. Add more bread crumbs as needed to create a nice ratio of ingredients. Add a little vegetable broth and/or a beaten egg until moist enough to squeeze into a ball.
• Use some or all to stuff a chicken or turkey and/or bake the stuffing in a covered casserole in a 325° oven for about 40 minutes, removing the cover and raising the heat in the last few minutes to brown the top. If you are roasting a bird at the same time, try basting the top with some of the juices from the bird during the last few minutes of baking.

Nutrition

Calories: 314kcal | Carbohydrates: 39g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 420mg | Potassium: 359mg | Fiber: 5g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 3mg