To help celebrate this Thanksgiving season, I am excited to share some new recipes that I think your family will love this time of year. I have had fun inventing new recipes these past couple weeks and enjoying flavors of the holidays a little sooner than normal 😉 Let’s start with a new stuffing recipe. Now I know, many of you tend to fall back on the easy, good old’ Stove Top Stuffing. However, I promise, without much more effort you can make homemade stuffing that is SO, incredibly better than the boxed stuffing. If you are new to making homemade stuffing, it really isn’t hard. All you need is some chopped vegetables, chicken broth, dried bread and lots of seasonings. This year, I wanted to even amp up my traditional homemade stuffing recipe and added some mushrooms and sausage. The combo really was fantastic. In fact, I ate this for lunch and dinner for a couple days later and the flavors even got better as it sat in the fridge. The buttery, tender mushrooms paired together in perfect harmony with the sausage. This stuffing was savory, spiced just right and chuck full of flavor and texture. A perfect ten in my Thanksgiving taste-off!
*Also, here’s one of my favorite tips for you. Whenever I have leftover dried bread (hot dog buns, french bread, etc), I always cut up the bread into cubes and place on a cookie sheet. You can either let the bread air dry, or put it in the oven at 200 degrees for about 30-40 minutes, or until the pieces are completely dry. Once the bread is dried thoroughly, put the bread in Ziploc bags and keep in your pantry until you are ready to make your favorite bread recipes (bread pudding, homemade croutons, stuffing, breakfast casseroles, breadcrumbs, etc.).
- 1 stick butter
- 2 long leeks, sliced thin (or use one white onion and 2 stalks green onion, sliced)
- 1 lb. mushrooms (you can do a combination of white, crimini, baby bella, etc.)
- 2 cups celery, diced small
- 4 cloves garlic, minced
- 10 cups dried bread cubes
- 1 tsp. tarragon
- 1 tsp. sage
- 2 tsp. Montreal Steak Seasoning
- 2 Tbls. parsley
- Salt and pepper to taste
- 1 lb. pork sausage
- 2 1/2 cups chicken broth
- Slice the leeks, dice the celery, mushrooms and garlic. In a large pan or soup pot and turn the stove to medium high heat. Add the sausage to the pan and begin to brown and crumble. Add the leeks and celery half way through the sausage cooking process. Continue to cook until the leeks and celery are tender and soft, and the sausage is browned and cooked through. Remove the sausage mixture from the pan and pour into a very large bowl. Set aside. Add the butter and mushrooms to the pot and cook until the mushrooms are tender. Add all of the seasonings and chicken broth to the pan. Continue to simmer until everything is combined and mushrooms are soft. Cut the dried bread into one inch cubes and add to the large bowl. Stir together the sausage mixture with the bread. Add the broth and mushrooms and stir to combine all of the stuffing ingredients into the bowl so all of the bread is coated with the broth. Spray a 9x13 pan with cooking spray. Pour the stuffing mixture into the pan (you may need a second 8x8 or 9x13 pan if it's overflowing). Cover the stuffing with tinfoil and bake at 350 for 30 minutes. Remove the foil from the dish and bake another 5-10 minutes, or until the top of the stuffing is lightly golden brown. Remove stuffing and serve hot.