stuffinAnd…on to the stuffing – or as some people call it, dressing. Dressing?? No. Dressing you put on a salad or something you do before you leave the house. It is not the delicious side dish on the majority of Thanksgiving tables. That would be stuffing even though it should never, ever be stuffed inside the holiday bird. Like I explained in my Turkey Blog, the stuffing needs to be baked separate from the turkey. Okay…so let’s get started…

First, what I want you to do is refrigerate an onion. Keep in it there an hour or so and this should reduce the tearful chopping.

Preheat oven to 325.

Time to get your chop on…get an apple, sweet (or vidalia) onion and celery and chop into desired size pieces. Some people like their onion and/or celery to be barely noticeable. I like the crunchy texture myself. Get yourself a nice skillet and coat the bottom with a lil bit of olive oil. Saute the chopped junk until they are soft and onions are translucent. Sprinkle with some sage and thyme and/or poultry seasoning. Salt and pepper, always, of course. Set aside in glass bowl.

Alrighty, now it is time for the tree huggin’ vegans to leave the room. Take a package of ground sausage – I suppose get any kind you want, but I get the Jimmy Dean (or similar) Mild or Sage. In the same pan, brown the meat. Do not beat the meat, because that is totally gross and inappropriate while cooking in the kitchen.

While meat is browning, prepare a package of sage and onion flavored stuffing mix (like those bags of Pepridge Farm) with desired broth (10.5 oz) and a half stick of melted butter. I usually add more salt and pepper. Sometimes garlic powder too.

Mix all together.

Spray muffin tins with Pam. (I got this part from Rachel Ray – Her Stuffin’ Muffins). And fill each muffin cup with the stuffing mixture. Using the muffin tins makes it different as well as gives each serving that best part – the browned crunchy top. If you do not like the muffin idea – a little to out of the box for ya…wild and crazy, I know – use a casserole dish instead and scooch the temp up to 350.

Bake until the top is browning – usually about 20 minutes or so.

Viola…best stuffing ever. You’re welcome.

Regardless of what you do or do not make correctly…I would like to wish you a Thanksgiving full of gratitude, joy, interesting conversation, fun family bickering, a beer or five, maybe some pot behind the garage, a shit load of pumpkin pie, absence of heartburn, well behaved children, lack of caloric thoughts, a mom who doesn’t nag about how much cleavage you are showing the world and most especially, a nap.

Enjoy…be safe…and have a swell Thanksgiving.


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