BBT: Stuffing

On to arguably, THE most important part of Thanksgiving: The Stuffing.  The Dressing.  Whatever the eff you call it. It doesn't matter.  (If you wanna get technical in this bitch, if it's in the bird-it's stuffing, if it ain't-it's dressing) The seasoned carb substance.  You and I both know it's your favorite.  Everyone has a family recipe, and obviously, their family recipe is the very best.

But in case you don't have a world class family recipe - In case you're looking to start your own, or in case you think your family recipe sucks (gasp! the horror!)  I have some options for you.  I will have you know that none of these are my family recipe, and yes, I do in fact, CRAVE our family recipe's stuffing every year. (except, my mom, that little hussy, uses bacon.)  But, in general, I am a hussy (like mother, like daughter), and have no loyalties to family recipes.  Except for chili.  I don't mess with that.

Actually,  I was talking with my new friends, Ash and Lew, and they have a family recipe, like you - I am sure, and it is supposedly the BEST. EVER.  It's unique, see, because they mix the turkey and the stuffing all together in a casserole.  Oh, snap, I hear the Leftover Martha's calling!  They are nice enough to share their recipe with us, and we will be posting it in it's very own, super special BBT Guest Post later on!

A few months ago, we made a turducken. Yes, we made a turducken from scratch, and we made 3 different stuffings to go with it. You'll find them all here, in the Turducken post:

Jalapeno Cornbread Stuffing with Turkey Bacon

Turkey Sausage, Apple and Herb Stuffing

Traditional Stuffing

So, I think between these 4 recipes, plus Ash and Lew's recipe, you should be able to make some magic happen in your house on Thanksgiving.  And if you're looking for a show stopper, look no further.

OverSTUFFED Pumpkin, with Turkey Sausage, Sage, and Apple

 

1 pumpkin or squash, whatever ya got on hand

1/4 cup melted butter

Salt

Pepper

2 tablespoons olive oil

1 onion, chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 teaspoon  celery seed

1 teaspoon fennel seed

1/4 cup chopped fresh parsley, divided

1/4 cup chopped fresh sage, divided

Salt and pepper

2 apples, peeled and cubed

2 pounds ground turkey sausage, (Jenny O Italian is amazing)

3/4 cup dry white wine

1 cup heavy cream

16 ounces of cornbread stuffing, or crumbled cornbread

2 eggs, beaten

1 1/2 cups chicken stock

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes.

Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. 

 

Deglaze the pan with wine, cook down 2 minutes. Stir in the cream, check seasoning.

Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid. 

Ok Kiddos, keep a look out for Ash and Lew's guest post, and don't you dare tell me we didn't give you enough stuffing options.  You can just go and stuff it!


JK, don't go. This bitch is so thankful for you!


Love,


Whit