That’s right, y’all!
Thanksgiving is NEXT WEEK!
Do you know what you are going to fix yet?
Did I just give you a mini heart attack?
If I did……..
Well, there is one thing that I know I am going to fix and it is good ole Stuffing!
I have a question though.
Do you fix Traditional Stuffing or do you fix Southern Dressing?
Well, I grew up with the Traditional style, while my husband grew up with the Southern Dressing. Though, I am not partial to either because I love both…….
You see, my mom would fix it the Traditional way and my Grandma would fix it the Dressing way.
So, I decided to fix each one and share the recipe!
First up is the Traditional Way. Rustic, large chunky bread and sausage, with celery and onions and LOTS of butter! 😉
I’m breaking the recipes up into two posts, but because I love you so much, I made a video. Make sure to check it out below and give it a “thumbs up” if you like it!
For the full written recipe, check it out below the video!
Recipe: Traditional Thanksgiving Stuffing
• 8 Cups Cubed Bread (* 9 if omitting the Sausage)
• 16 oz. Sage Sausage (Regular is fine) * I used this to enhance the Sage flavor.
• 3/4 Cup Onion, Finely Chopped
• 1 1/2 Cup Celery, Chopped (with leaves)
• 1 3/4 Sticks Butter
• 1 1/2 Tsp. Dried Sage
• 1 Tsp. Dried Thyme
• 1/2 – 3/4 Cup Vegetable Stock , Unsalted (Use according to how dry you like)
• Salt and Pepper to taste
• Preheat oven to 350 degrees.
• In a large skillet , melt butter on medium heat. Add celery and onions and saute’ until just softened.
• Stir in 1/3 of cubed bread and toss for a minute. Transfer mixture to a large bowl and set aside.
• In same skillet, add sausage and cook until completely brown.
• Add cooked sausage to vegetable and bread mixture.
• Add remaining bread and ingredients to bowl and toss until well combined.
• Add salt and pepper to your taste.
• Spray a 9 x 13 casserole dish with non-stick spray and transfer stuffing mixture to pan.
• Bake 30-40 minutes or until mixture is completely warmed through and top is golden brown and crispy.
NOTE: * Tossing mixture in the middle of cooking time, may help keep bread underneath from becoming too moist.
So, I’m literally obsessed and have an addiction to these Banana Bread Muffins.
In fact, I think it is safe to say that my whole family does.
I made these yesterday. The recipe made 48 mini muffins and today, at 6:00pm. They are literally all gone.
My poor family…… We have no self control.
These are actually a great after school treat, but unfortunately, my kids do not understand the idea of moderation. Else they would have had these several days after school. Maybe we need to work on that concept.
These are really great as a traveling alternative to grabbing fast food. We tend to go out of town early in the morning and this involves us buying breakfast on the way a lot.
With the Holidays coming up quickly and people going out of town, why not make these the day before and pack them to go?
I promise they will go FAST!
Check out the video below that I made for these yummy little muffins!