This is literally the best stuffing you will ever eat in your life! Not kidding, everyone RAVES about this stuffing every time I make it. So much so, that every year for our annual ‘Friendsgiving’ I am always the dedicated ‘stuffing maker.’ People just can’t get enough of this stuff so no one else is allowed to make it haha. This year we had a few vegetarians in the mix (my husband included) so I made two versions. The traditional meat version using sage sausage and a vegetarian version, where I replaced the sage sausage with crimini mushrooms and sage. And damn, the veggie version was GOOD. So check out the recipe below if you are looking to up your stuffing game this Thanksgiving!
- 1 box Herb Seasoned Stuffing
- 2 cups chicken broth (If making vegetarian, use vegetable broth)
- 6 tablespoons unsalted butter
- 1/2 cup celery, finely chopped
- 2 cups sweet onions, chopped
- 1 lb. Sage flavored pork sausage (substitute 1lb crimini mushrooms for a vegetarian version)
- 1 1/2 cups green apples, peeled and chopped (I use granny smith)
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup Italian parsley, chopped
- 2 eggs
- 1/2 pint sour cream
- 1/4 cup red wine
- Salt and pepper to taste
In a large bowl, add the herb seasoned stuffing cubes and chicken broth, and let soak.
Meanwhile, in a large pot brown the sausage until cooked through. Once cooked, remove the sausage and set aside on a paper towel covered dish to drain the excess fat.
Melt the butter in the same pot used for the sausage and add the onion, celery, apple and garlic. Cook over medium heat until very soft (10-15 mins).
While the veggies are cooking, mix together sour cream, eggs, wine, and parsley.
Stir the vegetables and sausage into the soaked stuffing and stir in the sour cream, egg, wine, parsley mixture. Add the thyme and salt and pepper to taste.
Place in a 9×13 pan. Cook in a 350 degree oven, covered with foil for 45 minutes. Remove foil and cook for another 20-30 minutes until a golden crispy top forms.
Serve and Enjoy!