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Thanksgiving Stuffing


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……..

I’m sorry!

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.


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