By Misty I.
November 13, 2019
I know I’m a little premature but let me be the first to wish you a very Happy Thanksgiving! I wanted to get this recipe out early just in case you’re a planner and wanted to try making it. This is the stuffing I make every year. It isn’t as easy as Stovetop™️ but if you can chop stuff you can make this.
I usually double the recipe you see below. I keep one at home and I take one to our Thanksgiving feast with family.
Misty’s “Only Easy” Thanksgiving Stuffing
1 pkg. Franks Foods Portuguese Sausage, mild
4 stalks celery
3 medium onions
1 tray fresh white or cremini mushrooms
¼ c. butter (half a stick, or more if you want)
1 RED bag of Pepperidge Farm Herb Seasoned Stuffing Cubes (NOT the yellow-cornbread or blue-breadcrumbs bag)
1 can Swanson 33% Less Sodium chicken broth (box is pictured cause I double the recipe)
Water, if needed
Note: Brands matter to me for this recipe, please don’t mistakenly purchase “Loves” plain bread cubes which is also in a red gingham bag. Please use Swanson 33% less sodium brand broth, others sometimes contain MSG. Most importantly, you need to use Frank’s Foods brand Portuguese sausage, not Redondo’s, not Purity, gotta be Franks Foods. I know my cousins in Alabama and Aunty Gerrie in Virginia read this blog weekly and I guess the closest thing to Portuguese sausage would be andouille sausage.
- Preheat oven to 350 degrees.
- Chop the sausage, celery, onions, and mushrooms so they are roughly the size of the bread cubes.
- Fry sausage, celery, onions and mushrooms in the butter.
- In a large bowl, mix the stuffing cubes and the vegetables. Add enough chicken broth to moisten the cubes. This is personal preference, some people like wet stuffing. You may add some water if the can of chicken broth isn’t wet enough for you.
- Transfer to a pretty baking dish.
- Bake at @ 350 degrees for 30 minutes.
That’s it, only easy! Happy Thanksgiving!