In my family there’s a bit of controversy when it comes to stuffing. (We stuff it in our bird so it’s stuffing for this story.) My Dad and brother don’t like celery, onions or mushrooms, all of which are in our traditional Thanksgiving stuffing, the good one, that is. 🙂 We make two versions every year and what to call them gets confusing. Hence, the controversy. Every year my Dad and brother get super confused and think that their stuffing is “the good stuffing” and my Mom and I have to remind them that ours, with everything in it, is actually the good stuffing, but we find ourselves going around and around. Holiday celebrations with family, and all the little traditions, like arguing over the stuffing, are what make these days the greatest! Don’t even get me started on the pre-dinner turkey skin skirmishes that happen in the kitchen………..
This dressing (because I cooked it in a baking dish) is a variation of my families traditional stuffing. To be honest, it’s pretty smack dab on, except the mushrooms were left out and the apples were added. I forgot the mushrooms at the store and thought the apples would be a great addition but didn’t want to try it out on Thanksgiving. 🙂 I love dressing/stuffing that’s full of lots of goodies and textures and this came through! The apples and celery add a great crunchy texture compared to the moistness of the bread and sausage. What are some of your traditional dishes for Thanksgiving?
Real Housemoms TV
- 1 lb. breakfast sausage
- 1/2 large onion chopped
- 4 stalks of celery chopped
- 1 c green apples peeled and chopped
- 1 c dried cranberries
- 2-6 oz. pkg. corn bread dressing
- 1/2 c fresh parsley chopped
- 1 1/2 c. chicken stock
- 1/2 c. milk
- 4 eggs beaten
- 1/2 t salt
- 1/2 t pepper
- 1 t poultry seasoning
- 1 t dried sage
- 1/2 t paprika
- preheat oven to 350 degrees
- cook breakfast sausage over medium high heat in a large skillet
- break up into crumbles as it cooks and remove to a large mixing bowl when completely cooked
- add onions and celery to skillet that sausage cooked in. (you may want to add a T of olive oil to the pan if sausage didn't leave enough in pan)
- cook until onions and celery are softened, about 5 mins, stirring occasionally
- pour into the mixing bowl with sausage
- add remaining ingredients into the mixing bowl
- push up sleeves, wash your hands and get those hands to work!
- mixing is easiest with your hands
- this mixture will be wet, you should be able to form little patties and have it hold shape
- put the dressing mixture into a greased baking dish and place into oven
- cook for 30 min covered, then remove cover and cook for another 15-20 min until a nice crunchy top is formed.