I shall start by saying that I am fully aware the name of this should be “dressing” rather than “stuffing” since stuffing is meant to stuff inside the turkey, and dressing is meant to be cooked on the side. I have always called it stuffing and will continue to do so. That is my prerogative. And now to continue with the post. 🙂
When I was in 7th grade I took Home Ec class. That would be Home Economics to you young people. Or what they now call Teen Living or FACS (Family And Consumer Sciences). In the fall of that 7th grade year we were in the kitchen section, and in the spring we went to the sewing room. I enjoyed both, but especially the times we cooked. No surprise there.
That fall, prior to Thanksgiving, the class was making all the components of a typical Thanksgiving feast, and the teacher allowed us to bring in family recipes if we wished to. I was so proud of my grandmother’s stuffing and was excited to show it to the teacher, in hopes that she’d pick it for the recipe the class used. Well, when I wrote it out to give to her, I called it stuffing when it was actually dressing. Or vice versa. I can’t remember the exact details. But what happened next was one of the worst moments of my 7th grade year: The teacher converted the recipe to be the opposite of what it actually was. For example, there is more liquid in dressing than in stuffing, since when stuffing is in the bird the natural juices of the turkey add that extra necessary liquid, but when cooking it on its own, you need to have more liquid to start with. So I can’t quite remember if she added liquid or reduced the liquid in my grandmother’s recipe, but she did one of the two. I was quite a shy child and especially nervous around adults, so the mistake was never corrected. Consequently, when the class made our Thanksgiving feast, the stuffing was not what it should have been. It was not even close to my grandmother’s amazing stuffing.
The following recipe is not my grandmother’s recipe. I’m sad to say I don’t have a copy of her original. What I have done is created a stuffing that I enjoy. And by “enjoy” I mean “love so much I could eat it and only it for meal after meal, especially on Thanksgiving day and the next morning for breakfast … and for snack”.
I usually make this without sausage, but while doing my Thanksgiving shopping this year, my local store had pork sage sausage sitting right there at eye level, calling my name. I like their sausage, since it has no fillers or strange ingredients.
So I decided to make two batches — one with sausage and one without. Due to limited space in the oven, I did the sausage-free stuffing in the crockpot while cooking the one with stuffing in the oven. This is the second time I’ve used my crockpot for stuffing, and it turned out wonderful! It’s also fast and stays warm without drying out. And it frees up much needed oven space.
In a skillet melt:
- half a stick of butter
Over medium/low heat, slowly cook in the butter:
- 1 onion, finely chopped onion
- 4 stalks celery, finely chopped
- a few cloves of garlic, finely chopped (optional)
- a few teaspoons of Bell’s seasoning or a few teaspoons sage (I’m usually very generous with this seasoning and add about 4 teaspoons)
Note: The day before Thanksgiving I prepped these ingredients by having them all chopped and put into a baggie with the butter and seasoning.
Stirring often, cook until the onions and celery are very tender.
In a greased casserole dish (or greased crockpot … I use butter to grease these), put in:
- half a bag of cornbread cubes
- half a bag of herb seasoned bread cubes
- the cooked onion and celery
- cooked chopped pork sage sausage, if desired
Stir the ingredients.
Now pour into the casserole dish (or crockpot):
- 4 cups of chicken broth or stock
Using a spatula or the back of a large serving spoon, press the mixture, making sure all of the bread gets saturated with the chicken broth. If you can see some of the liquid on the edges when pressing down on the bread and vegetables, you’re good. If not, add more liquid (broth or water).
In a 325F or 350F oven, cook covered for about 30 minutes, then remove the cover and continue to cook for about 15 minutes more (exact cooking time will depend on the size of your pan, and your oven).
In the crockpot, cook on low a few hours, or on high for a shorter time. (Note: I started mine on high for one hour, then changed it to the warm setting and kept it there all afternoon … tasting it often.)