Thanksgiving Stuffing

I love Thanksgiving. I'm awfully protective of it, too...like, I get very upset when the retail stores go straight from Halloween to Christmas decorations without even a nod to Thanksgiving (and all in July, too).

There are two things that I love MOST OF ALL for Thanksgiving, and they are Stuffing and Apple Pie.

This year, we went to friends for Thanksgiving dinner, and my friend asked me to bring my favorite thing...so I brought....STUFFING AND APPLE PIE.

Seriously...I was that predictable.

So I thought I'd share these amazing recipes with you...and you can try them out and see if they aren't just the best dad gum Stuffing and Apple Pie recipes out there!!!

I ALWAYS make a double batch of this...because I want to eat for 3 solid square meals for AT LEAST two days after Thanksgiving...so double if you're like me or are expecting a lot of holiday guests...


Thanksgiving Stuffing

1 bag Pepperidge Farm Cubed and Seasoned Stuffing (in a bag with red title)
a good cup and a half of chopped celery
a good cup and a half of chopped onion
Chicken broth (however many cups it says to have on the back of the bag of stuffing...I think 3)
1 STICK of butter (get the good salted sweet cream stuff)
a cup of whole button mushrooms, drained (about two jars worth)
One pound ground sausage (I usually go for the maple flavored)
3 Granny Smith or Liberty apples, peeled, cored, and diced (optional)

1. You're pretty much preparing the stuffing according to package directions, with a few minor adjustments. You're adding MORE celery and onion than called for, for example...so get that all chopped up...

You're also using a WHOLE STICK of butter. I think the guidelines call for 6 TBS...but you're just going to use the whole 8. So put that on a skillet and melt it, and add the onion and celery, and saute until onion and celery are almost soft. If you're lucky enough that your family will let you use apples, you cook them with the onion and celery, too. My family doesn't like apples in their stuffing, so I don't always get to add them. The beauty of doubling this recipe is that you can make one batch WITH apples, and one WITHOUT.

2. Meanwhile, brown up that pound of sausage.MMMmmmm....smells good.

3. When onion and celery are soft, add mushrooms and heat through.

4. Add sausage and remove from heat, stirring to combine flavors.

5. Heat your chicken broth to boiling, remove from heat and add bag of stuffing AND onion/celery/sausage/mushroom/possibly apple mixture. Stir/Fluff gently until moist.

6. Now...stuff your bird, but save some to stick in the oven, covered at 350, for about 30 minutes. If you want that yummy crispy top to your stuffing, remove the covering for the last 5 to 10 minutes, or after its had it's 30 minutes, put it under the broiler for a couple minutes.

This is so good...you'll never embarrass yourself by making Stove Top again!!

courtesy me!!!