In high school, I was really lucky, my best friend, Kim, was Canadian and I got to celebrate two Thanksgivings. The first Thanksgiving I sat with Kim’s family, they begged me to try the stuffing. Little did they know that I did not like stuffing. However, my mother told me never to be rude. So I took the smallest helping possible. Once I bit in to it, I was in foodie heaven for their stuffing had sausage and craisins. My brain forgot about my mother’s dry, breadcrumb stuffing and went on for a huge second helping. (Sorry, Mom! Mrs. F’s stuffing is just the best!)
I tried to recreate it years later at our college dorm recreation Thanksgiving and now I finally have the recipe down pat. So just in time for your own Thanksgiving table, here is my version of stuffing — the best stuffing ever in my opinion.
6 Cups of Bread toasted and cubed or left out over night. (My favorite to use is Italian Bread.)
1 cup of sausage (I have used both Italian sausage & turkey sausage)
2 shallots chopped
3 garlic cloves chopped
2 tsp of poultry seasoning
1/4 tsp of pepper
1 granny smith apple, chopped
2 cups of chicken broth
1/2 cup of craisins
- Preheat the oven to 375. Spray 9×13 pan with olive oil spray.
- Brown sausage in skillet on medium high.
- Add shallots and garlic to the cooked sausage. Cook about 4-5 minutes until tender.
- Add apples and craisins to mixture and cook for an additional 4 minutes.
- Combine egg and chicken broth together.
- Add bread cubes, egg & chicken broth, and the skillet mixture all together in a big bowl. Stir around until everything is evenly coated.
- Transfer to pan and cover with foil. Bake for 20 minutes and then take the foil off for 15 minutes.
I hope you have some tasty side dishes planned for your Thanksgiving dinner.
—Kim Fletcher, Parenting Program Volunteer