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If you live in the Salt Lake Valley….
If you would like to support a wonderful cause….
Then, I would love to see you this Saturday at Lizzie’s Bake Sale!
Lizzie is a beautiful girl battling leukemia.
All money made from the bake sale will go to her family.
I would love to see you there!
For more details click here.
Now, for the recipe up for discussion today.
Tasty Holiday Stuffing.
Or should we call it
Tasty Holiday Dressing?
I guess it would all depend on how you prefer this holiday standard.
I myself, prefer the texture of dressing as opposed to stuffing.
I’m not much of a fan for soggy.
Don’t really like soggy anything actually.
Soggy cereal?
No.
Soggy waffles?
No.
Soggy socks?
Of course not.
This recipe comes from my mother in law. It has a wonderful flavor. She always stuffs it in the good old bird.
And it tastes good.
Really good, don’t get me wrong.
But I wondered how it would turn out if I made a few changes,
But I wondered how it would turn out if I made a few changes,
and baked it in the oven separate from the bird.
(Less sog, however I do like fog…
pretty cozy stuff, that fog.)
pretty cozy stuff, that fog.)
The Dressing turned out really well!
I was very pleased to say the least.
It had all of the great flavor we love, with an improved texture.
However,
I cannot tell a lie.
My kids did think it was strange when
I served it with White Chicken Chili.
All I could say was…
“Hey, we are running a food blog here.”
and
“Hey, no one wants to read a
Thanksgiving Stuffing Recipe
Thanksgiving Stuffing Recipe
on Black Friday.”
and
“Hey, be grateful for our bounty.
There are worse things than eating this fabulous
Thanksgiving Stuffing/Dressing with
White Chicken Chili.
There are worse things than eating this fabulous
Thanksgiving Stuffing/Dressing with
White Chicken Chili.
How about soggy cereal and waffles with soggysock delight for dessert? How would you all enjoy that? Hm?”
1. Slice your bread up into little pieces. Pour them out onto two large baking sheets.
2.Pour 1/2 C melted butter over the tops of the cubes. Use your hands to mix it all around so all of the cubes are evenly coated.
3. Toast you bread up by baking it in a 350 degree oven for about 25 minutes, or until golden brown. Stir the cubes about every 10 minutes.
4. While your bread is toasting, brown up your sausage.
5. Chop up your celery and onions. Melt 3 T butter in a large skillet. Add your veggies and saute until the onions are transparent and the celery is crisp tender.
6. In a large….and I mean large… mixing bowl combine all ingredients but the eggs. Mix well. Add the eggs and stir all around until well combined. You don’t want any of the beaten eggs just hanging around in your stuffing un-mixed. Then you will have ScrambledEggDressingDelight. That might even be worst than soggy socks. Get them all mixed in, ok?
7. Spray a 9×13 pan with cooking spray. Pour your dressing into the pan and cover it tightly with tin foil.
8. Bake at 350 for 35 minutes. Serve hot from the oven.
Ingredients
- 2 loaves french bread (I used a full batch, three small loaves of my homemade French Bread )
- 1/2 C butter, melted
- 1 pound ground sausage
- 9 sticks celery
- 3 onions
- 3 T butter
- 1 T celery salt
- 1 T poultry seasoning
- 1 t sage
- 4 eggs, beaten
- 2 C chicken broth
- 1/2 C butter, melted
Instructions
1. Slice your bread up into little pieces. Pour them out onto two large baking sheets.
2.Pour 1/2 C melted butter over the tops of the cubes. Use your hands to mix it all around so all of the cubes are evenly coated.
3. Toast you bread up by baking it in a 350 degree oven for about 25 minutes, or until golden brown. Stir the cubes about every 10 minutes.
4. While your bread is toasting, brown up your sausage.
5. Chop up your celery and onions. Melt 3 T butter in a large skillet. Add your veggies and saute until the onions are transparent and the celery is crisp tender.
6. In a large....and I mean large... mixing bowl combine all ingredients but the eggs. Mix well. Add the eggs and stir all around until well combined. You don't want any of the beaten eggs just hanging around in your stuffing un-mixed. Then you will have ScrambledEggDressingDelight. That might even be worst than soggy socks. Get them all mixed in, ok?
7. Spray a 9x13 pan with cooking spray. Pour your dressing into the pan and cover it tightly with tin foil.
8. Bake at 350 for 35 minutes. Serve hot from the oven.
Notes
***NOTE: If you would prefer to stuff your bird with this yummy recipe, make the following alterations. Don't brown the sausage, saute the veggies, or toast the bread. Omit the broth and the final 1/2 C of butter.***
Recipe from my Mother In Law Jill Eskelson
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