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Stuffing Vs. Dressing

by Rie McClenny

Ingredients

for 8 servings

  • 4 cups
    prepared cornbread (340 g)
  • 4 cups
    buttermilk biscuit (340 g)
  • 2 tablespoons
    fresh sage
  • 1 tablespoon
    olive oil
  • 1 lb
    pork sausage, or turkey sausage, casings removed (455 g)
  • 1 cup
    white onion, chopped (150 g)
  • 1 cup
    celery, chopped (225 g)
  • 2 tablespoons
    fresh rosemary
  • 2 tablespoons
    fresh thyme
  • salt, to taste
  • pepper, to taste
  • ½ cup
    unsalted butter, 1 stick (155 g)
  • 2 cups
    chicken stock, or turkey stock (480 g)
  • ¾ cup
    heavy cream (180 mL)

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Preparation

  1. Preheat the oven to 350˚F (180˚C) if making dressing.
  2. Preheat the oven to 325˚F (160˚C) if making stuffing.
  3. Crumble the cornbread and biscuits into a large bowl. Set aside.
  4. Thinly slice the sage and set aside.
  5. Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
  6. Add the onion and celery, and cook until softened, 5-7 minutes.
  7. Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
  8. In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
  9. Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
  10. If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
  11. If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
  12. Serve warm with your favorite Thanksgiving dishes.
  13. Enjoy!
 

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