A cornucopia of flavors with savory sage breakfast sausage, onions, celery & buttery mushrooms, this is my favorite Thanksgiving dish ever! I know they say that the bird is the star of the show, but at the end of the big day, this meal-in-itself side dish will be the thing you crave year after year.
SAUSAGE & VEGGIE MIX
1. Find the biggest skillet you've got— I use a 14.5" cast iron Lodge skillet. Brown the sausage in olive oil on medium heat, breaking it up in smaller crumbles as it cooks.
2. Add in the onions & celery to soften in the existing pan olive & sausage oils. Temporarily remove the mixture in a side bowl.
3. Cook the mushrooms in the now vacant skillet with the butter.
4. Once the 'shrooms are finished cooking, turn off the heat, add the previous mixture back in, and mix all together.
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THE BIG MIX
5. Find the biggest mixing bowl you've got— I use a large, tall double-boiler pot which works well. I've also split all ingredients in half which makes mixing easier too. Pour in the sourdough stuffing, and then the crackers (breaking up the crackers up by hand as you place them in the mixing pot or bowl).
6. Pour the chicken broth to soaking the stuffing bread crumb cubes.
7. Mix in the sausage, onion, celery & mushrooms (should be approximately 8 cups or so)
8. Stir the whole thing up, with the intent to evenly distribute all ingredients throughout the mix. It should be lightly moist, but NOT too wet.
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DISH IT OUT & GET BAKED
9. I like using three (3) smaller 2QT Pyrex-style glass pans for baking/serving the dressing. They're easier to place around big Thankgiving tables, and sometimes I even hold one back, and bake it a day or two later because I'm basically a selfish bastard ;-)
10. Butter the inside of the pans before placing in the stuffing mixture, and then place thin slices of butter scattered across the top of the stuffing— having butter lined on the pan and across the top will make those wonderful crispy edges even nicer! Cover with aluminum foil.
11. Bake for 45-50 mins on 325º-350º, or until edges are crispy & interior is hot throughout. Don't forget to pull off the foil about 5-10 before finished to ensure those crispy edges.
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Enjoy the food, family & friends, and have a wonderful Thanksgiving!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1555 | ||
Calories from Fat: 1193 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.6g | 177 % | |
Saturated Fat 57.8g | 289 % | |
Monounsaturated Fat 48.1g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 468.6mg | 144 % | |
Sodium 859.6mg | 30 % | |
Potassium 953.2mg | 25 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 9.2g | ||
Protein 78.1g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1555
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