Everyone has their preference with stuffing. Or is it dressing? It’s all subjective if you ask me, even though the commonly interchangeable terms are based on the techniques used to make this infamous Thanksgiving side dish. They say it is called stuffing if it is cooked inside the bird, and dressing if it is cooked on the side. The definitions make sense to me, but either way I always get stuffed so it will forever be referred to as stuffing to me! 🙂
Thanksgiving is always one of my favorite holidays. I love the food and drinks, the lounging, the games, and the company. Ironically enough, I have never hosted a Thanksgiving or Friendsgiving and I am okay with that. Maybe one day, but for now we will continue our annual tradition of going to our neighbors house.
A few tips to note while making this classic side…
- Opt for a hearty loaf of bread rather than the softer loaf generally used to make sandwiches. Cut the loaf into cubes and either let them sit out over night or toast in the oven before making this dish.
- I always recommend leaving the crust on the bread. This helps add texture to the dish.
- The addition of dried cranberries and granola adds a hint of sweetness to this side. The salty/sweet flavor combo is to die for and one of the reasons this is the BEST recipe!
- Have the right balance for the liquids. You need to add enough liquid to keep the stuffing moist on the inside and crisp on the outside, but not too much that it’s soggy all over. The combination of the reduced wine and chicken stock makes the flavor incredible!!
- Use fresh herbs in the dish and for garnish. This will enhance all flavors!
Thanksgiving Day Stuffing
- 3/4 loaf sourdough bread cubed
- 1/2 cup granola
- 1/2 cup dried cranberries
- 1/2 medium apple peeled and chopped
- 1 12oz Pork sausage roll
- 1 shallot finely diced
- 1 celery stalk chopped
- 1/4 cup pecans or walnuts roughly chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh sage chopped and divded
- 1/2 tbsp fresh rosemary chopped
- 1/2 tbsp fresh thyme chopped
- 2/3 cup chardonnay wine
- 2 tbsp unsalted butter
- 1 – 1 1/4 cup chicken stock
- 1 egg lightly beaten
- Preheat oven to 350 degrees F.
- Place cubed bread on baking sheet and bake 10-15 minutes until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Add cranberries, granola, and and chopped apples. Set aside.
- Butter 9×13 baking dish and set aside.
- Meanwhile in a large nonstick skillet, cook pork sausage over medium heat.
- Add 1 tbsp chopped sage stirring until sage is cooked, but not brown.
- Using a slotted spoon, remove the sausage from the skillet and add to bowl with bread cubes. Reserve sausage drippings in the pan and cook shallot and celery until translucent.
- Add chopped nuts, herbs and remaining sage to skilley. Cook for 2-3 minutes stirring frequently so the nuts don't overcook. Pour shallot mixture into bowl with bread cubes.
- Add wine to the skillet to remove any brown bits from the bottom of the skillet as it cookes. Add butter and 1 cup of chicken stock. Bring to a boil for 3 minutes. Remove from heat and pour over bread cube mixture. If mixture looks on the dry side, add 1/4 more of chicken stock directly to the bowl.
- Add egg and toss gently until mixture is evenly combined. Pour into prepared baking dish.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes.
- Garnish with freshly chopped herbs.
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made!