Updated: Nov 25, 2020
Okay, I know each family has their favorite stuffing recipe, but I just had to share mine, just in case you're looking for something even better ;-) BTW I call it stuffing, not dressing because in New Jersey we call it stuffing whether it goes in the turkey or not. This is the recipe my mom made growing up and the same recipe her grandfather made her as a child! So this stuffing has been around for decades and every year we look forward to it with great anticipation. Now, many readers of my blog may be surprised that the base for this stuffing comes from a package! Hear me out though, the brand I use has been around since the 40’s and the brand originally started out as a bakery. The brand, Pepperidge Farm! Click on the link to read the story of how a wife and mother of 3 by the name of Margaret Rudkins started this company during the Great Depression. Her youngest son had severe allergies which began Margaret on a quest to make homemade, unprocessed bread, and the rest, as they say, is history.
I use Pepperidge Farm Herb Seasoned Classic Stuffing (not the cubes, the crumbs).
This recipe is easy, can be made ahead, and freezes well so you can enjoy it anytime!
I hope you’ll try this recipe this Thanksgiving and enjoy it as my family and I have for generations.
Happy Thanksgiving! Let's get cookin'!!
1 12 oz. bag of Pepperidge Farm Classic Stuffing (the crumb type not the cubes)
1 pound cooked and drained breakfast sausage
4 Tablespoons of butter
1 cup celery finely chopped
1 cup finely chopped onion
1/2 cup chopped parsley
1 teaspoon dried thyme leaves
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon pepper
2 cups chicken broth
Brown and crumble the breakfast sausage in a saute pan, then drain it and set aside.
Melt the butter in the same saute pan.
Add the celery and onion and cook until they are tender but still crisp.
Pour the stuffing crumbs into a large bowl.
Add the cooked, breakfast sausage, sauteed veggies, chicken broth, parsley, and dried herbs, salt, and pepper. Mix well. If the stuffing seems too dry add a bit more broth.
Spoon stuffing into a 2-quart baking dish, cover, and bake at 350 degrees for about 30 minutes, or until hot throughout.
If making ahead, refrigerate, and when ready to bake cook at 350 degrees covered for about 45 minutes or until hot throughout.
Here's what the packing looks like.