It's called "stuffing" for a reason...
The overwhelmingly tasty Sage Stuffing is probably my favorite part of my family's Thanksgiving meal. It’s full of butter, sausage, and sage. No watching your waistline here!
It's SUPER important to note that I NEVER stuff the bird. Never.
It really messes with the time it takes to cook the turkey and causes it to cook unevenly. More often than not, if you stuff your bird, the inside of the stuffing is so compact that it may never cook, leaving it bacteria-laden and susceptible to making your guests sick. Ew!
The solution? Just do all the stuffing in a glass baking dish (or two), and add chicken stock! You get a moist interior and crisp exterior, aka the perfect Thanksgiving Stuffing. Best of all this dish is full of sage, my favorite herb. Yum!
If you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!
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[tabgroup layout="horizontal"] [tab title="Ingredients"]1. 1 loaf of good sourdough bread cut into small cubes and dried out in the low-heat oven until stale
2. 3/4 to 1 stick of butter
3. 1 large onion, diced
4. 4 celery sticks, diced
5. 2 heaping tablespoons of dried sage
6. 1 Jimmy Dean or Farmer John's Sage Sausage
7. 3 cups of good chicken broth (can add some Better Than Buillon flavoring to increase flavor)
8. Salt and Pepper to season[/tab] [tab title="Procedure"]1. Cut bread into cubes and dry the cubes out on a cookie sheet in a 250F oven until dry, stale, and toasty.
2. Melt butter in pan, add diced onion and celery until soft, add sage, salt, and pepper.
3. Cook sausage in a separate pan until just about done, then add sausage and fat to softened onion and celery. Check the seasonings - you'll need quite a bit since you'll be adding bread and chicken stock.
4. In a large bowl mix veggies, sausage, and bread making sure to coat the bread with the fat. Taste test. Add more salt, pepper, and sage per your taste!
5. Pour 3 cups of broth over stuffing and mix together well. Each piece of bread should be coated with fat and stock.
6. Put stuffing mixture into a buttered 12x16 (or is it 10x15?) glass dish. Bake in convection oven at 375 for about 40 minutes (if it's coming out of the fridge). Stuffing will be bubbling at the base and crispy and yummy on top.[/tab] [tab title="Notes"]Serves: 6-8 people
Oven: 250F and 375F
Time: 90 minutes