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Perfect Stuffing

Updated on June 8, 2016
4 stars from 3 ratings of Unique and flavorful stuffing
Here is the final product. Baked to a golden brown and ready to eat.
Here is the final product. Baked to a golden brown and ready to eat. | Source
Here the stuffing is assembled, with the chicken broth poured over the top and as you can see, it is not soggy!
Here the stuffing is assembled, with the chicken broth poured over the top and as you can see, it is not soggy! | Source
The final step is to lay the butter evenly over the top before you bake.
The final step is to lay the butter evenly over the top before you bake. | Source

Homemade stuffing, so good, you wont want to wait for the holidays!

I get so many compliments on this stuffing each year. It's probably the most popular dish on the table. Through watching lots of different cooking shows, I sort of created this recipe from seeing so many other good recipes. These ingredients together, just sounded so good to me. The spicy sausage seems to be the thing that puts it over the top, but you can make it with mild as well.

I buy two loaves of plain, white french bread... nothing fancy, just tasty. Wheat or any french loaf would do. I cut them into small cubes, 1 in., then lay them on a pan to dry in the oven a couple days before Thanksgiving/Christmas. And to be really honest, that is my intention, however I seldom make time for that. In truth, I'm lucky if I remember to do this the night before so while the turkey is cooking, I put them in the oven to bake and they turn out... probably better than if I'd have let them go stale the way I meant to.

Next, I chop the veggies. This can be done the day before and left in a ziplock bag, roll the air out of the bag. I have used a food processor, but the veggies lose a lot of crunch and flavor when sliced too thin. So chop the celery, the sweet onion, a crisp apple, and the fennel. If you've never used fennel before (also called anise) it's no big deal, so don't be intimidated. I cut off the stalks on top and chop those up just like celery (I don't use the leafy part at all, I throw those away) and I chop up the bulb part like an onion, removing the hard bottom and the small inner core. So if you can chop celery, and you can chop and onion, you can chop fennel. I use hot (spicy) sausage, because everyone loves this stuffing spicy, but if you have little ones who eat stuffing, then you might want to go with the mild. I then set the sausage aside and in the same pan, I add some olive oil and sauté the veggies with a little garlic. I mix the veggies with the sausage and scoop it over the bread cubes, which should all be dried. Toss it just a little so the veggies and meat are distributed well. I then cut salted butter into small squares and place it all over the entire mixture, trying to be liberal as well as even. I pour chicken stock over the top of the entire thing, but am very careful not to drench it and to pour it evenly. Most stuffing recipes say they cook in 30 min., but I don't like anything soggy at the bottom, if anything, I would prefer it a slightly crisp on the bottom, so it's up to you how long you want to cook it. After 20 min, stir it a bit, get the bottom to the top and the top to the bottom and bake for about 20 min. more. I stir the wet stuffing to the top about every 15 min.The best way to tell though when it's ready is to stir thru and see if it's crispy or soggy... keep bringing the wet bread to the top. When it's golden brown and not too wet, it's done... give yourself at least an hour for cook time, but keep an eye on it. (Oven set to 350)

Cook Time

Cook time: 1 hour
Ready in: 1 hour
Yields: Will serve 8-10 people.

Ingredients

  • approx. 2 lbs. (2 tubes) ground sausage, hot or mild
  • 2 loaves plain white french bread, (or wheat)
  • about 5 stalks celery
  • 1 crisp apple
  • 1 large sweet onion
  • 1 bulb of anise/fennel
  • 3 Tbs olive oil
  • 1 clove garlic, fresh or from a jar
  • 1 1/2 sticks salted butter
  • 1 1/2 - 2 C. chicken broth
  1. *Don't forget to spray the pan so the stuffing doesn't stick. *I do not use extra seasoning because the sausage adds more than enough flavor and you don't want to overdo it.

Comments

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    • Sed-me profile imageAUTHOR

      Sed-me 

      3 years ago from An undisclosed location.

      How nice... stir it a lot so it gets stays crisp. And thanks for reading. :)

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      perfect stuffing for chicken, bookmark this for weekend dinner

    • Sed-me profile imageAUTHOR

      Sed-me 

      3 years ago from An undisclosed location.

      Homemade sausage... you're amazing. lol

    • vespawoolf profile image

      vespawoolf 

      3 years ago from Peru, South America

      I love stuffing and these ingredients sound perfect together! It´s too bad we can´t get this type of sausage here. It sounds good enough that I may have to make some homemade sausage so we can enjoy this delicious stuffing.

    • Sed-me profile imageAUTHOR

      Sed-me 

      3 years ago from An undisclosed location.

      That sounds really good!

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      this recipe is similar to our local fried potato and tofu mix. Very delicious

    • Sed-me profile imageAUTHOR

      Sed-me 

      3 years ago from An undisclosed location.

      Thanks Randall. The flavors of the apple, fennel and onion blend so well. I'm looking forward to making it the day after tomorrow. My bread is already drying in the oven. :)

    • Randall Guinn profile image

      Randall Guinn 

      3 years ago from Pinellas Park, Florida

      This sounds good. I will see if I can talk my wife into making it. I really like the idea of the apple.

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      Thank you. It's a crowd pleaser. :)

    • colorfulone profile image

      Susie Lehto 

      4 years ago from Minnesota

      Your recipe does look like I would enjoy it very much.

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      Thank you Dr. Bill. :)

    • DrBillSmithWriter profile image

      William Leverne Smith 

      4 years ago from Hollister, MO

      Thank you for sharing! We'll give it a try. ;-)

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      Aren't you sweet. Thanks GM! :)

    • gmwilliams profile image

      Grace Marguerite Williams 

      4 years ago from the Greatest City In The World-New York City, New York

      This is one of the best stuffing recipes out there. LOVE it. Please write more recipe hubs. I am enjoying this.

    • Will Apse profile image

      Will Apse 

      4 years ago

      lol.

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      Ive got my boots on.

    • Will Apse profile image

      Will Apse 

      4 years ago

      It is all in the hips.

      You need great hips for a great, irreversible flounce.

      Average hips just let you drift back into the mire.

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      We don't all have your fortitude Will. :)

    • Rochelle Frank profile image

      Rochelle Frank 

      4 years ago from California Gold Country

      You can add a flounce to this?

    • Will Apse profile image

      Will Apse 

      4 years ago

      Lol.

      I remember when a flounce was a real flounce...

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      I totally understand... ppl don't like change. They get very testy when you do something different!

      You could use it in a beef soup... like you would celery. Sauté some carrots, fennel, onions, and garlic. Brown the beef, throw it all in with some cabbage and salt and pepper... it should be pretty good, although stuffing is bread and butter... you just can't hurt that. :)

    • Rochelle Frank profile image

      Rochelle Frank 

      4 years ago from California Gold Country

      Well, I am tempted to try it. It sounds good-- but stuffing is something you serve when you have a lot of people at the table. If my family is expecting the same thing I usually make-- I'm hesitant to change.

      Do you have other fennel-using recipes where I could try cooking with it, before committing to stuffing?

      (I am enjoying seeing your other postings, too)

    • Sed-me profile imageAUTHOR

      Sed-me 

      4 years ago from An undisclosed location.

      How awesome that you are my first commenter. Yes, fennel/anise does have that flavor, but it doesn't come thru as liquorice in the stuffing at all. It is more like a flavorful celery... I think it just mixes with the sausage, onions and apples to create a savory blend, but nothing like liquorice... which I cannot spell without spell check. Maybe try a little in your recipe and see what you think.

    • Rochelle Frank profile image

      Rochelle Frank 

      4 years ago from California Gold Country

      My stuffing recipe sounds similar (apple, onion celery, sausage) but I have never cooked fennel in anything. Doesn't it have a licorice flavor?

      (pinned, tweeted, etc)

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