Mom’s Thanksgiving Stuffing

Sarah

Prep time: 45 minutes

Cook time: 45 minutes

This family-favorite recipe for Thanksgiving Stuffing adds ground sausage and sauteed vegetables to packaged stuffing mix that is baked in greased, foil packets for perfect, crispy edges.

Stuffing.jpg

Stuffing. Could there be a more perfect food?! I look forward to my mom Carol’s stuffing more than anything else each Thanksgiving. I won’t be with my parents this year, but you can bet your bottom dollar that I will be making this family recipe that’s not only over-the-top scrumptious but represents so much more—a way to stay connected to family through food and traditions in a year when it’s needed most.

The clipping of the original recipe that my mom bases her stuffing on. She omits the chestnuts, adds some grated carrot and has her preferred brands of sausage and stuffing mix. She also bakes her stuffing in foil packets versus stuffing the bird.
The clipping of the original recipe that my mom bases her stuffing on. She omits the chestnuts, adds some grated carrot and has her preferred brands of sausage and stuffing mix. She also bakes her stuffing in foil packets versus stuffing the bird.

My mom’s stuffing includes a mixture of celery, onion, grated carrots and pork sausage—which may be as controversial as what you call this classic turkey day dish (stuffing or dressing?) but that’s a story for a different day.

Carol got the original recipe from a magazine years ago, but like many cherished dishes, it’s those special added touches and little tweaks that make it stand out as a family-favorite.

Carol’s Tips

  • Taking a cue from her own mom (my grandma Hilma), my mom adds a little grated carrot to her stuffing for some color.
  • Like many great home cooks, my mom swears by specific brands when making her signature recipes. For her stuffing, she prefers Jimmy Dean bulk sausage (regular). She also recommends Pepperidge Farm Classic Stuffing (Herb Seasoned) because she fondly recalls her cousin Arlene (another amazing home cook and baker) using this product as the base for her stuffing that was always a big hit at the large Thanksgiving gatherings she’d host at her Duluth home through the years.
  • For baking, my mom portions the stuffing into a few, lightly greased foil packets and places them on a cookie sheet. It results in a not-too-soft texture with some perfectly crispy edges.

This may not be the Thanksgiving that any of us could have ever envisioned. I am so thankful for the many traditions and special family recipes like this stuffing that will remind me of my favorite loved ones and bring their presence to our table.

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  • Prep time: 45 minutes
  • Cook time: 45 minutes
  • Total time: 90 minutes

This family-favorite recipe for Thanksgiving Stuffing adds ground sausage and sauteed vegetables to packaged stuffing mix that is baked in greased, foil packets for perfect, crispy edges.

Ingredients

  • 2 cups chopped celery
  • 1 cup grated carrots
  • 2 cups chopped onions
  • 1/2 cups butter
  • 1 pound bulk pork sausage, (Jimmy Dean Regular Flavor)
  • 1 package crushed seasoned stuffing, (Pepperidge Farm Herb Seasoned Classic Stuffing in the blue bag)*
  • 1 can chicken broth, (14 1/2 ounces)
  • 1 cup water

Method

  • 1)

    In skillet, saute the celery, carrots and onions in butter until tender; transfer to a large bowl.

  • 2)

    Brown the sausage; add to the bowl with the vegetables and mix in the stuffing.

  • 3)

    Add broth and water; toss to mix.

  • 4)

    Portion stuffing into 2-3, lightly greased foil packets, put on a cookie sheet and bake at 325 degrees for 45 minutes, opening up the foil packets for the last 10 minutes so stuffing browns and crisps up a bit.

Notes

*the original recipe calls for a 16-ounce package, but over time the Peppridge Farm packages have been downsized to 12 ounces.  Consider reducing the amount of  broth and water slightly if you use the 12-ounce size package.

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