Wednesday, November 9, 2011

Cody's Family's Stuffing

I wanted to try Cody's traditional Thanksgiving stuffing, and decided not to wait until Thanksgiving to do so. We liked it (at least, those of us who actually like stuffing). Thanks for sharing the recipe!

Sausage Chestnut Stuffing (Thanksgiving)

6 Tbs. butter
1 ½ c. chopped onion
1 c. diced celery
1 ½ tsp. thyme
2 tsp. sage
12 c. dried bread cubes
1 can water chestnuts, drained & chopped
12-16 oz. Jimmie Dean sausage, cooked
2 ½ - 3 c. chicken bouillon

Sauté onion and celery in butter. Add thyme and sage. Mix with bread cubes, sausage and water chestnuts. Pour bouillon over top and mix in enough to wet bread without making it soggy. Salt and pepper to taste. Bake uncovered in a 13”x9” pan at 350° for about 30 minutes.
I also read somewhere about baking stuffing in a bundt/ring pan, so tried that new tip as well. It made the presentation a little more fancy, and that was kind of neat. Just be sure to grease the baking dish really well!

1 comment:

  1. I will have to try this. I usually stick with old boring stuffing.

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