“This is a recipe that is close to my heart. I have been perfecting it since my first thanksgiving in culinary school. I returned home during the holiday and decided to cook a large feast for my family and I came up with this recipe for the occasion. I really love the sweet, sour, and savory flavors that are in this stuffing. I remember making it and thinking it was very good, but something could always be tweaked to make it perfect. It has being altered each year I make it. But I think this recipe is the closest to perfection. I am happy to pass it onto all of y’all so you can make it your own. (And perhaps even better than I have?)
Lessons from the kitchen from that first Thanksgiving:
- Always taking the innards out of the turkey before cooking. (Oopsies!)
- Never make to many casseroles that you can’t even fit in the oven. (Thanks to the neighbors for letting us use the oven space.)
- My sister really, really loves cranberry compote (recipe forthcoming).” – Andi
- 1 onion small – diced
- 1 celery small – diced
- 2 garlic cloves – sliced
- 1 fennel small – diced
- 1 apple (I prefer Granny Smith) – small diced
- 1 lb of mild Italian sausage (I prefer the ground sausage, as opposed to that in a casing.)
- 1 package 12 oz dried stuffing mix
- 2 cups chicken stock
- 1/2 cup apple cider
- 1 tablespoon apple cider vinegar
- Begin by heating a large skillet over high heat.
- Add a tablespoon of vegetable oil to the pan.
- Add in the ground Italian sausage. Season with salt and pepper.
- Stir until the sausage is fully cooked and broken apart.
- Strain the sausage on plate with paper towels.
- Add another tablespoon of vegetable oil to the hot pan.
- Add in the onion and garlic and cook until translucent (or about five minutes).
- Add the celery and fennel and turn the heat down to medium. Cook for about ten minutes.
- Add in the apple. Season with salt and pepper. Cook for about five minutes.
- Add the chicken stock, apple cider, and apple cider vinegar.
- Add the 12 ounce box of stuffing mix and stir until the bread absorbs the liquid. Season with salt and pepper and taste.
- Now is the opportunity to adjust the seasoning.
- If you like a tarter stuffing mix, add a dash of apple cider vinegar.
- If you want more sweetness, add a dash of apple cider.
- Once seasoning is adjusted, pour the stuffing into a casserole dish.
- Pop the stuffing into a 350 degree oven for fifteen minutes, or until golden brown. Serve immediately.