I realized this morning just how close Thanksgiving Day really is, so I felt pressured to put up another recipe for everyone so that everyone has time to include it in your Thanksgiving dinner!! Personally, this will be my biggest year yet…I believe I will be feeding about 14 people so I’m very nervous about my meal plan! Today’s recipe is for stuffing! I know many people are incredibly attached to their Stove Top and homemade broth stuffings, but I promise you, you will NOT be disappointed by this stuffing!
1 bag of Pepperidge Farm Herb Seasoned Stuffing
1 Stick of butter
2 Cups Apple Cider (weird, I know but TRUST ME!)
1 large apple, chopped
1 pkg of maple breakfast sausage links, boiled and sliced
(note: stuffing is REALLY forgiving and you can experiment a ton without really messing up the end product. Lots of different kinds of apples work as well as ground sausage instead of links. I use celery and onion flakes because we don’t like a crunch, but fresh celery and onions will taste just as good! Also, my mom and grandmother both swore by adding an egg, but I don’t like to since I like to be able to taste it as I add spices and I feel it holds together just fine without it, but you can add an egg if you feel it’s to crumbly.)
Melt a stick of butter in a stock pot.
Set burner heat to low and Add the stuffing mix and the apple cider; mix until well moistened.
Add the chopped apple, celery flakes or chopped celery, onion flakes or chopped onion, sausage and (This is VERY important) a couple dashes of poultry seasoning.
Mix well and stuff into your turkey, chicken, pork chops…whatever! You can also put it into a casserole dish and bake at 350 until heated all the way through.
Alot of times I have to double this recipe and stuff what I can into the bird and bake the rest alone. If you do this, mix the left over with the stuffing from the bird before serving…it’ll be a lot more moist that way!
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