Thanksgiving Stuffing, Herb Style and or for the vegetarians at your table.

Here is a simple rich stuffing we use on Thanksgiving. I love the simplicity of the savory herbs and buttery bread! You can make this ahead. Freeze in resealable bags and break it out the morning you are to stuff your turkey, 1 hour before.  Place the remainder in a casserole dish and bake.

2 loaves Pullman white bread sliced or any favorite sliced white bread, dont remove crusts! cubed
1 and 1/2 sticks of butter

2 yellow onions chopped fine  
4 celery stalks, chopped fine
1/4 cup chopped chives
1/2 cup of parsley chopped fine
1/4 cup of fresh sage sliced thin
1 md 1/2 to 2 cups chicken stock or vegetable stock to make it vegetarian
2 tsps. kosher salt
1 tsp. ground black pepper

Place the cubed bread in a large bowl or soup pot, sometimes it is easier to mix in a large pot.
In a large skillet sweat the onion and celery until the vegetables are softened but not browned about 20 minutes over low heat. When the vegetables are cooked turn off the heat and stir in the herbs then add to the cubed bread. Stir in the salt and pepper then stir in the stock.
Stuff the bird then add remainder to a buttered casserole dish. Bake in a 350 degree preheated oven covered with foil for about 25 minutes until the stuffing is heated through then uncover the stuffing the last 10 minutes to brown the top golden. 

Recipe photos and writing by Karen Pickus 2012
Courtesy Karen Pickus 2012 

Sausage Stuffing

This is the stuffing my friends LOVE!  I love to share and am delighted people like my recipe!
Here it is and Happy Thanksgiving!

2 large loaves Brioche bread loaves sliced and cubed, don't remove
 crusts about 18 cups 
1 and 1/2 sticks butter(6 oz.)
4 stalks celery 1/4 " dice
2 onions,  1/4 "dice
1/4 cup fresh sage sliced thin
1/4 cup fresh parsley, chopped fine
1 and 1/2 Lbs. fresh Italian fennel sausage out of the casing
1and 1/2 cup chicken stock
2 tsps. kosher salt
1/2 tsps. ground black pepper


 Preheat oven to 350 degrees.

 Place the cubed bread into a large bowl. Melt the butter over medium heat. Add the celery and onions.
sweat over low heat until the vegetables are tender, but not browned, about 20 minutes. Add the fresh herbs and stir add to the cubed bread. In a cast iron skillet, over medium high heat pat down the sausage and cook to a nice brown color. Turn the sausage over and cook the other side to a nice brown color.
Begin to chop  the sausage with a metal spatula into chunks while continuing to brown the sausage.
When the sausage is cooked through remove from the pan and cool thoroughly. Then break up the lumps with your hands, to make smaller pieces.

Add to the bread and vegetable mixture. Stir in the chicken stock and toss the mixture.
Add the salt and pepper and stir to combine. place the mixture into a 9x13 oven proof baking dish.
Cover the dish with foil. put into the preheated oven and bake for 30 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top. Serve immediately. 
Alternatively stuff the bird. 

Recipe, writing and photos by Karen  Pickus, 2012
Courtesy Karen  Pickus 2012