I make this stuffing recipe every year for Thanksgiving, and I’ve lent it to friends in the past. I just recently found out that some of them use this recipe every year too! Thanksgiving is my favorite holiday.
Not only is it really close to my birthday, but I love spending the time with family. You don’t have to worry about giving gifts or spending money – just eating good food! This stuffing stays moist enough that you can add it to your turkey without it drying out.
This is probably because of all the chopped apples. They give such a sweet flavor that really highlights your holiday bird!
1 ½ sticks of sweet butter (12 tbs.)
2 3/4 cups of finely chopped yellow onions (use your food processor for this)
3 tart apples, cored and chunked, not peeled (Jonathan are good)
1 lb. lightly seasoned bulk sausage (I use breakfast sausage with sage)
3 cups coarsely crumbled cornbread (bake a Jiffy cornbread mix for this)
3 heaping cups of crustless, cubed, day old whole-wheat bread
3 heaping cups of crustless, cubed, day-old white bread (I prepare and cut my breads the night before so they can dry out a little.)
2 rounded tsp. dried thyme
1 tsp dried sage
Freshly ground black pepper to taste
¾ cup chopped Italian parsley
1 ½ cups shelled pecan halves
1 raw egg
Chicken broth to moisten
Melt half of the butter in a skillet. Add chopped onions and cook over medium – medium/low heat, partially covered, until tender and lightly colored, about 25 minutes. Scrape onions and butter into a very large bowl. The biggest you’ve got!
Melt remaining butter in the same skillet. Add apple chunks and sauté over high heat until lightly colored but not mushy. Transfer the apples and all of the butter to the same mixing bowl with the onions.
Squeeze the sausage out of the casing if necessary. Crumble it into the skillet and sauté over medium heat, continuing to break up the sausage into small pieces, stirring until no pink remains and it’s lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and throw away the fat.
Add all remaining ingredients to your large bowl and fold together with a large spatula, gently combining everything. Beat an egg in a separate small bowl and fold that in as well. Moisten with homemade or low sodium chicken broth. Salt and pepper to taste. Cool completely before stuffing the bird.
With leftover stuffing, or if you choose not to stuff your bird, spoon stuffing into a casserole, cover with a lid or aluminum foil, and set in a large, deeper pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 – 45 minutes at 325 degrees
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Quick Tip: To cool quickly, place the stuffing in an uncovered pan in the freezer for ten minutes.
Recipe and image courtesy of: Love The Secret Ingredient