The season may be over, but I couldn’t leave it behind without sharing my family stuffing recipe!
My mother has been making this stuffing my entire life – she (and because this recipe is so much better, we) don’t enjoy Stovetop Stuffing, so this comes out at least twice a year.
(Or three, because we tend to not be able to make it through the Summer without a mini-Thanksgiving.)
Because this is a family recipe, feel free to play with it as you’d like. Don’t like celery? Leave it out. Want more chicken stock. Absolutely! Although you might want to stop before you make soup, but hey, you do you.
First we’ll start with the prepping stage. Buy whatever type of sausage you’re fond of, and start cooking. In the UK, there is a general fondness for sausages made of…questionable meat. When I first tried to make biscuits and gravy, I used a brand of sausages which appeared bright pink, and stayed that same colour after an hour of cooking.
I needed to find a better alternative, so I turned to Lauren’s Latest and her Biscuits and Gravy recipe, complete with homemade sausage. I use it for everything which requires sausage. However, if you are fortunate enough to have sausage made from actual pork available as your local grocery store, by all means use that and save yourself the step.
To make the sausage, I gathered all of my spices…
…and added them to ground pork.
Then mix together with your hands, but be sure to wash them well afterwards.
Immediately begin cooking the sausage, as well as 3+ sticks of celery, a package of mushrooms, and an onion (I skipped the onion because I’m not a fan. Feel free to add any other veggies or meats that you’d like!)
Cook the sausage until it is done, and the veggies until they are soft. This is not a time to skimp on the butter.
Once it’s all done, allow it to cool.
While this is coming to a temperature which is easier to work with, think about your bread. If you’re in the USA, you should be able to find toasted bread for stuffing in packages. Buy one or two of those, and you’re golden.
If you’re like me and you don’t have access to such luxuries, then buy a loaf of cheap white bread and another of cheap brown bread, cut them into small squares, toast in the oven, the sprinkle ample amounts of sage, pepper, and salt. As they come out of the oven, throw ’em into the biggest bowl/pot/whatever you’ve got. Stuffing involves a lot of each ingredient, but be assured that it will lose about half of its size when mixed together.
Pictured above is my soup pot, full to the brim with toasted bread, and the cooled sausage on top.
Add your veggie mixture, more sage, oregano, and basil, and begin adding chicken stock. Mix and squish with your hands to try and incorporate it all together, adding more chicken stock as needed. I usually use about 3 or 4 cups. The goal is to make it all stick together.
So lovely! Just pop this into the oven at 350°F for about 50 minutes until browned on top, and serve with gravy. Enjoy!