SAN DIEGO (CBS 8) - This is a Thanksgiving staple in my home during the holidays that I have modified to save time by using the boxed, toasted bread instead of making my own.
My mother often used the pre-made Melba toast, as it is called, when she had to double the recipe if stuffing her turkey, and it was always delicious. I traditionally serve two types of stuffing, or dressing, as my Mom's was called. It's a cornbread dressing and was peppery and delicious, but my husband prefers the more traditional white bread type, hence the making of two types. I hope you like it. Enjoy!
1 box (2 bags) Mrs. Cubbison's seasoned stuffing
4 tbsp each - unsalted butter, olive oil
1 onion, diced
3 stalks celery diced
1 bell pepper diced
2 cloves garlic minced
2 Granny Smith apples or Golden Delicious unpeeled cut into cubes
1/2 to1 lb Farmer John's hot or mild Louisiana sausage
1 1/2 tbsp each - garlic and onion powder, poultry seasoning
1 tsp each - kosher salt, black pepper
2 eggs lightly beaten
3 cups heated low sodium chicken or vegetable broth
Additional items needed:
Large mixing bowl
4 quart casserole dish
Non stick cooking spray
Spray casserole dish with non-stick cooking spray and set aside.
Preheat oven to 375 degrees.
Place Mrs. Cubbison's seasoned stuffing in a large mixing bowl. Place olive oil in a large skillet, heat to medium high and add butter. Once butter has melted add onion, celery, bell pepper, garlic and diced apples. Sauté just until onion is translucent, about 5 to7 minutes. When done, transfer to bowl with stuffing.
Brown sausage on high in same skillet. Cook just until no longer pink, remove from heat and drain off as much fat as possible. Stir in garlic powder, onion powder, poultry seasoning , kosher salt and black pepper then add to the mixing bowl with other ingredients. Heat broth in microwave.
Add half of the broth to the ingredients in the bowl using a large wood spoon or rubber spatula and stir until completely mixed. Then add remaining broth -- if too dry add a little more broth (stuffing should be very wet but not soupy.) Stir in lightly beaten eggs, making sure to mix well. Spoon stuffing into prepared casserole dish and cover with foil.
Place in 375 degree preheated oven and bake covered for 35 minutes. Uncover and cook an additional 15 minutes or until top has a nice crusty brown appearance. Remove from oven and let stand for 7 to 10 minutes before serving. This can be prepared one or even two days in advance. Cover and store in the refrigerator. Just remember to bring to room temperature before baking.
*You can buy the pre-chopped bell pepper, onion and celery mix in the produce department of most grocery stores during the holiday season.
*Prepare and cook stuffing in an aluminum foil roasting pan, thus eliminating the mixing bowl!
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