Stuffing Formula

I realize it’s a bit belated, but it will still be here the next time you want to make stuffing. Honestly, everything about this is probably very fungible, but this year in particular I didn’t want to have to run out to the store last minute for something I forgot, so I was even more planny than usual.

Cornbread and Sausage Stuffing

Per 1 lb. of bread* (whatever kind you prefer, or a mix, cubed and toasted until dry):

1 onion, chopped
2 celery ribs, chopped
6-8 TB butter (less if you’re using sausage, more if you’re going veggie)
2 TB mixed chopped fresh herbs – think Greensleeves here – plus some chopped celery leaves
1/2 lb. sausage meat (optional, or you can use bacon, or ham)
1 1/2 c broth or stock, turkey, chicken, or veggie
1 egg

1. Sauté onion and celery, in the butter until softened. Remove from heat, and add fresh herbs and celery leaves.

2. Optional: brown the meat.

3. In a large bowl, mix the bread, the onion mixture, the meat (if using), and add broth or stock, and beaten egg. Season to taste with salt and pepper, and any other dried herbs or spices you like in stuffing (sage, thyme, marjoram, paprika, nutmeg, etc.)

4. Dump into a greased pan, cover with foil, and bake at 350°. Can be cooled and refrigerated for a day or two, then reheated, or baked on the day. At the end of the cooking time, remove the foil and cook for 15 minutes or so at 425° to crisp up the top.

Add whatever other aromatics or mix-ins you like. Fresh or dried fruits, nuts, peppers, leeks, oysters, I don’t know, you do you.

* for reference, 2 lbs. will get you a 9 x 13 pan of stuffing

Vegetarian Sourdough Stuffing with Apples and Dried Cranberries

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