My mom made the best sausage stuffing. I know that (most) everyone thinks that their mom makes the best of everything, but I have confirmation from several sources on this one. Each year for Thanksgiving, my mom would make this stuffing. I have since taken over this responsibility, not only on Thanksgiving, but on any special holiday. Try it for Christmas, New Year’s, or Easter, or just when you want a treat with your turkey, ham, roast, etc. The picture taken above is from Thanksgiving 2014, on my sister-in-law Susan’s beautifully set table.
Is is called stuffing or dressing? I saw on a recent episode of “The Rachel Ray Show,” a discussion about this topic. Rachel and her chef guest were asked about the difference between stuffing and dressing. She advised that it is called stuffing when it is actually stuffed into the turkey (or other vessel), and it’s called dressing when it is cooked outside of the turkey. I prefer to cook it outside of the turkey, so that a nice crust develops on the top. Call it stuffing or call it dressing…I just call it yummy!
2 (16 oz. each) Bob Evans Original Recipe sausage roll (defrosted)
1 (16 oz) bag of herbed stuffing cubes
1 (16 oz) bag of herbed stuffing cubes, crushed
2 sticks low-salt butter
10 cups low-salt chicken broth
- In a large, heavy bottom pot melt one stick butter on low heat
- Add the sausage and brown it on medium heat, breaking it into small pieces
- Slowly add the bag of crushed herbed stuffing cubes and mix to combine well
- Slowly add 5 cups of the chicken broth and mix to combine well
- Add the remaining stick of butter, cut into pieces, and mix to combine well
- Continue adding the balance of the stuffing and the broth, to get to a moist but “sticky” consistency. Add water if the dressing seems dry. Add more stuffing cubes if it seems to wet
- Transfer into a baking dish, cover with foil and bake at 350 degrees, for 30-45 minutes
- Remove foil and bake 5 more minutes
Food Mingle Blog Alternatives or Substitutions:
- You may substitute water for half of the chicken broth if desired
- My Mom didn’t crush any of the stuffing cubes. However, after making this recipe a few times, I decided to do just that, to give the dressing a varied texture.
- Consider buying extra stuffing cubes and broth, in case you over or under saturate the mix with broth. You can add more stuffing cubes or water as needed. (I learned this from experience).
- I use low-salt butter and low-salt chicken broth because the sausage has quite a bit of salt. However, feel free to use the salted varieties (or add salt to taste), based on your preference
- I don’t use a base of vegetables for this dressing, as is done with many dressing recipes. However, you could start with a mirepoix of celery, garlic and onion, before browning the sausage, if you absolutely must have vegetables in the recipe!
Yield: approximately 8-10 servings
Source: I got this recipe from my Mom and I made a few changes. She may very well have gotten it from someone else, but she did claim it as her own 🙂