Our stuffing recipe is the perfect side dish for your Thanksgiving turkey. Moist, flavorful, and delicious!
Aside from turkey, stuffing is probably the most important dish on our Thanksgiving table. Okay, not probably, it IS the (second) most important dish on our table.
My husband looks forward to the stuffing all year (and if we’re being honest, so do I). Want to make it on a regular weekday? Try pairing with our easy turkey meatloaf and a side of roasted brussel sprouts!
Stuffing Recipe Ingredients
- mild pork sausage
- stuffing mix
- chicken stock
How Do You Make a Stuffing Recipe
First, in a large broiler safe pot, brown sausage over medium heat.
Next, add apples and onions, and saute until onions are translucent and apples are softened.
Then, stir in stuffing mix, then pour 2 cups of chicken stock over top.
Finally, place in the oven watching closely to brown and crisp the top.
We like soft, moist, baked stuffing with sausage. I’ve been working on my stuffing game for almost a decade now and served a delicious Cranberry Stuffing at our last holiday.
This year I’m a little bit obsessed with the combination of apples and onions, so that’s where we’re going with things today. It’s so good.
I happily ate it for several days before Thanksgiving, and still managed to get through a heaping pile during our holiday dinner.
What to Serve with Your Stuffing Recipe
How to make Stuffing Recipe
- 1 pound mild pork sausage
- 4 cups small chopped apple
- 1 cup minced onion
- 14 ounces stuffing mix I usually go with a basic herb stuffing
- 2 -3 cups chicken stock
- In a large broiler safe pot, brown sausage over medium heat. Add apples and onions, and saute until onions are translucent and apples are softened.
- Stir in stuffing mix, then pour 2 cups of chicken stock over top. Check moisture level of stuffing to see if it's to your liking, then add additional stock as necessary (I usually end up around 2 1/2 cups total). At this point, you can freeze it for later use if you'd like.
- If serving right away, place under broiler for 2 - 5 minutes, watching closely to brown and crisp the top.
- If chilled from refrigeration, bake 30 - 40 minutes at 350 degrees until heated through.