There are so many spectacular stuffing dishes that will grace Thanksgiving tables this year- stuffing featuring delectable ingredients like cranberries, roasted chestnuts, pine nuts, wild rice, apples, mushrooms, etc. This is not one of those recipes. This is Plain Jane Stuffing, starring the workhorses of stuffing: celery and onions. My husband and son remind me every year that some things cannot be messed with. Thanksgiving stuffing is one of those things.
So, I just messed with it just a tad. I had to. The stuffing I’ve been making for years, Matt’s mom’s recipe, has sausage, cream of mushroom soup and milk in it. Substituting Gimme Lean Veggie Sausage for the Jimmy Dean sausage, and using veggie broth for the moistener worked really well. Two thumbs up from the stuffing judges.
- 7 cups bread stuffing cubes
- Olive oil
- 1 ½ cups onion, chopped (white or yellow)
- 2 cups celery, sliced thin
- 1 tsp poultry seasoning (spice blend)
- 1 tsp thyme
- 1/4 tsp black pepper
- 1 tsp fennel (optional)
- 5 leaves fresh sage, chopped or 1 tsp dried sage
- 1 ½-2 cups vegetable broth
- 14-oz Gimme Lean Veggie Sausage, chopped
- salt to taste
- Add a Tbsp or two of olive oil to a large skillet and heat to medium. Put the veggie sausage in the skillet and try to crumble it the best you can. Saute until the bits become browned and a bit crispy on the outside. Remove from skillet.
- Add more olive oil to the pan and add the celery, cook for a few minutes, then add the onion, fennel and poultry seasoning. Saute until tender.
- Stir in the black pepper, thyme, and sage.
- Add in a cup of the vegetable broth. Let simmer for a few seconds and scrape the bits off the bottom of the pan.
- Measure your bread cubes into a large bowl. Add the veggies with broth from the skillet. Stir. Add more vegetable broth a ¼ cup at a time and continue to stir until mixture is moistened and starts clumping together. The amount of broth needed depends on whether you’re using bread cubes or bread crumbs, white or wheat, homemade or store-bought. The stuffing will not become moister as it bakes, since there will be no turkey juices to moisten it. Make sure it’s not too dry.
- Lastly, fold in your sausage and add salt if needed.
- Put stuffing in a large casserole dish, cover with lid or foil and bake 20-25 minutes at 400 degrees.
Bruce says, “Gimme oysters
In my Thanksgiving stuffing!”
Pescatarian! Convenient vegans
Enjoy such bluffing!