You Can’t Have Thanksgiving Without This Stuffing Recipe!

By
Nina M
-
Photo by Gabriel Garcia Marengo on Unsplash

This stuffing recipe is super flavorful and though it takes a few steps to make, it’s totally worth it!

Ingredients

  • 3/4 cup of unsalted butter 
  • 10 cups of chopped stale sourdough bread
  • 1/3 cup of hazelnuts
  • 3 tablespoons of olive oil 
  • 12 ounces of Italian sausage
  • 2 roughly chopped onions
  • 4 chopped celery stalks
  • 1 chopped bulb of fennel 
  • 2 tablespoons of freshly chopped sage
  • 1/2 cup of white wine
  • 2 beaten eggs
  • 2 cups of turkey or chicken stock 
  • Kosher salt and black pepper to taste

Instructions

  1. Toast hazelnuts at 350 F for 10-12 minutes, chop and put into a very large bowl with the bread. 
  2. Cook the sausage for 8-10 minutes over medium-high heat with the oil. Add to the bread bowl. 
  3. Cook the onions, celery, fennel, and sage in the same skillet. Season, and cook for 10-12 minutes until the onions are soft and then add to the bowl. 
  4. Turn the heat to medium and pour in wine, scraping the bottom to get the brown bits. Cook for 1 minute, add half a cup of butter until melted. Pour over the bread bowl. 
  5. Mix eggs and stock together and pour over bread and season with salt and pepper. Pour into a greased baking dish and use the remaining butter to dot the stuffing throughout. 
  6. Cover with foil that’s been greased and bake at 350 F for 30-35 minutes. Uncover, and bake at 450 F for another 20-25 minutes. 
  7. Enjoy!