This year we're going to my parent's for the feast, but don't think that means I would give up cooking. I'm bringing a pumpkin pie and my famous homemade stuffing, although when it's not in the bird I believe it's called dressing. My husband could live off of the stuff. I made it for the first time for my husband when we first met (long story) and he's been in love with it and me ever since. This year I decided to photo log the stuffing making process and share it with everyone.
My stuffing started on Tuesday with bread (I know, big surprise) It really doesn't matter what bread you use, so use what you like. I've used a different type of bread literally every time I've made this stuffing. This year we chose 2 packages of King's Hawaiian Savory Butter Rolls.
First I cube the bread then I spread it out on a cookie sheet and season it with pepper, onion powder, garlic powder, and parsley. After it's been seasoned I bake it in a 300 degree oven until some of the pieces are brown. Some, not all. After it's baked I let it cool completely and I bag it up for the next day.
The day after I've prepared the bread I put the stuffing together. I dice 2 stalks of celery, 1 large carrot, 1 yellow onion, about 5 large button mushrooms, and mince 2-3 cloves of garlic. This delicious mixture gets seasoned with salt, pepper, and herbs de provence (my all time favorite herb blend) and sauteed in a TBSP of butter.. delicious golden butter.
After the veggies are sauteed until tender and set aside I brown up a pound of Jimmy Dean Sage Sausage. Nothing else will do, I use the same brand and type of sausage every year, I feel remiss that I didn't take a picture of the package. I love it that much and yes I'm aware it is a sickness.
After the sausage is browned and I've finished my mantra reminding myself not to nibble on it I break out the dried bread cubes from the day before and into the giant mixing bowl they go.
Then in goes the veggies, sausage, and a 32 ounce box of chicken broth. The amount of chicken broth used is really up to whoever is making the stuffing but if you're making this keep in mind that if it's too moist it turns to mush and if it's too dry it won't hold together properly.
After it's all well mixed I tip it into a greased baking dish (the crayon on the table is of course optional). This is for tomorrow so I covered it with tinfoil and put it in the fridge. Tomorrow it'll be put in a 350 degree oven until the edges are nice and toasty and the middle isn't soggy anymore.
I hope you enjoyed the journey of my stuffing and to all who celebrate, Happy Thanksgiving.