(It's Time To) Pass The Stuffing!!! 🌞

We'll Start with these...








Thanksgiving Chorizo Stuffing Recipe
By Kelly Jensen

This Thanksgiving chorizo stuffing recipe is tasty,
easy to make, and SO flavorful! It’s a spicy twist on
a holiday classic, made with grilled chorizo sausage
right in the stuffing.

Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins

Servings 16 1-cup servings

Ingredients


12-14 cups stale bread cubes or croutons
1 cup butter
4 cloves garlic minced
2 large onions diced
3 celery stalks diced
3 links chorizo sausage cooked
1/3 cup fresh parsley chopped
3 tablespoons fresh sage chopped
3 tablespoons fresh rosemary chopped
3 cups vegetable stock
2 eggs

Instructions

Step 1: Chop the garlic, onions, and celery into a small dice. Set aside.

Step 2: Cook the chorizo: grill or pan-fry according to package instructions. Chop the cooked chorizo into small bite-sized pieces, and set aside.

Step 3: In a large pan, melt butter. Add the chopped garlic, and sauté for 2-3 minutes over low heat.

Step 4: Add the onions and the celery, and sauté for 5-6 minutes until the vegetables begin to soften.

Step 5: To a large baking dish, add the stale bread or croutons. Add in the chorizo, and the sauteed vegetables in the butter sauce, and the parsley, rosemary, and sage.

Step 6: In a small dish, whisk the chicken stock and eggs. Pour over the chorizo stuffing in the dish. Mix well to combine.

Step 7: Cover with tin foil and bake in a 350 degree oven for 45 minutes. If you want a crispy stuffing, then remove foil halfway during cooking.

Notes

Substitutions and Variations

You can use any kind of bread you prefer: sourdough, pumpernickel,
rye, white, wheat, or any savory bread! Try different kinds of bread for
different flavors.

You can use dried herbs, but make sure to halve the amount you use
in the recipe.

You can cook or grill your own chorizo sausage, or use a pre-cooked
store-bought sausage for the stuffing.

https://modernbites.com/thanksgiving-chorizo-stuffing-recipe/

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Cauliflower Stuffing with Sausage and Pecans

Cauliflower stuffing is a low-carb, gluten-free alternative
to traditional stuffing. Packed with sausage, cauliflower,
onions, celery, and pecans—delicious!

Prep Time 25 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins

Servings 8

Ingredients


¾ pound breakfast sausage
2 tablespoons olive oil
1 large onion chopped
2 celery stalks chopped
3 garlic cloves chopped
1 head cauliflower about 1 ½ pounds, chopped
1 ½ teaspoon fresh thyme plus more for garnish
½ teaspoon dried sage
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg
¼ cup chicken broth
¼ cup white wine
¾ cup chopped pecans about 3 ounces
celery leaves chopped, for garnish (if desired)

Instructions

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.

Remove sausage from casings, and place in a large 12-inch skillet over medium-high heat. Sauté until lightly browned, breaking up the sausage chunks with a spoon, about 10 min. Remove from pan and set aside.

If pan is dry, add 2 T. olive oil. If pan still contains sausage fat, add as much olive oil as you need to make 2 T. total fat.

Add onions, celery, garlic, and cauliflower to skillet and cook until softened and lightly browned, 8-10 minutes. When there are only a couple more minutes to go, stir in thyme, sage, salt, and pepper.

Now add the sausage back into the skillet.
Whisk egg in a small bowl, then whisk in wine and chicken broth.
When combined, pour into skillet and toss.
Stir in chopped pecans.

Pour stuffing into 13 x 9 inch baking dish and bake for 15 min covered with foil. Remove the foil and bake for 20 more minutes, until top is browned and crispy.

Garnish with chopped celery leaves, if desired.

Notes

With holiday events, it’s always useful to be able to make dishes ahead of time. You can prepare this stuffing dish several hours ahead, and leave it in the refrigerator until you’re ready to bake. If you want to make it a day or two before, I’d suggest you prep the ingredients in advance. Cook the sausage and chop the vegetables. Then you can either cook the vegetables in advance as well or refrigerate them separately and cook on the day you're serving. When you're ready to bake, you just stir together the stuffing ingredients in your casserole dish, toss with wine, chicken broth, and egg, and bake.

https://www.vanillabeancuisine.com/cauliflower-stuffing-with-sausage-and-pecans/



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Our Favorite Buttery Herb Stuffing

Yield: 8 to 12 people
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes

This is the best stuffing recipe ever! Served as stuffing or
dressing, this buttery herb toasted bread dish is absolutely incredible!

Ingredients

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

Instructions

Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.

My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.

Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!

To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.

To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

Notes

Adapted from bon appetit

https://www.howsweeteats.com/2020/11/best-stuffing-recipe/


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Homemade Stuffing Recipe

Homemade stuffing with pork sausage and veggies is moist,
savory, and simple to make! My grandma's easy stuffing recipe
is a holiday favorite.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 10 servings

Ingredients

1 bag of cubed bread crumbs
1 tube frozen pork sausage thawed
1 box of stove top
1 can of cream of celery soup
1 onion diced
1-2 stalks of celery diced
2-3 carrots grated
1 tbsp Poultry seasoning I eyeball this. I usually add it until it smells just right.
Salt and pepper to taste

Instructions

You’ll need either one big bowl, or two medium bowls to mix this together.
Add all of the ingredients together and mix well (I find it's best to get in with your hands, it helps mix the pork up).
Reserve the amount of stuffing that you will use to stuff the turkey.

For the rest:

Put in a baking dish and bake at 350F for one hour. At the half hour mark, take out and give a stir.


https://www.thebewitchinkitchen.com/homemade-stuffing/



Many more to come!!