Blue Ribbon Country Stuffing
Summary: “One Sunday at the farm I used what I had in the kitchen and WHAHOOZA! This dandy of a stuffing recipe was born. Hands down, this is one of my best creations.”
- 7 cups bread cubes
- 1/3 cup plus 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 2 cups diced apples (I use peeled Granny Smiths)
- 1 cup diced carrots
- 1 cup diced celery
- 3 garlic cloves, minced
- 1 pound spicy Italian ground sausage
- 2 cups chicken stock
- Salt and pepper to taste
- Preheat oven to 400F. To make toasted bread cubes, buy a pack of large white bread hamburger buns. (One bun= about 1 cup) Tear apart into approximately one-inch pieces. Place in a large mixing bowl and drizzle 1/3 cup olive oil over bread cubes and toss with hands. Place on a cookie sheet and toast in oven until golden brown. Remove and set aside.
- Lower oven temperature to 350F. Heat remaining olive oil in a large pan on medium heat and cook onions, apples, carrots, celery and garlic until just soft, about 5 to 7 minutes.
- In a separate pan, brown sausage until cooked through, about 5 to 7 minutes, breaking it up into pieces with the back of a wooden spoon. Combine vegetable mixture and sausage in bowl with toasted bread cubes. Add chicken stock and mix thoroughly. Season to taste with salt and pepper. Place in a lightly greased baking dish (9×12 works best) and bake for 20 minutes.
Use the leftovers and make what I call Thanksgiving Day Sammy’s: sliced turkey and this stuffing with a little mayo and mustard scrunched between 2 amazing slices of bread!
Number of servings (yield): 8
Copyright © Cooper Boone.