There are a few things about Thanksgiving that we know to be true. First, the only way to handle overbearing family members is to eat enough stuffing that you become partially comatose. Second, Black Friday is a necessary evil. This season, we hope to lighten your emotional load with a charming and delicious stuffing recipe to eat until that relative makes an unfriendly comment, and a Black Friday sale that doesn’t require you to wake up at 4 am and fight a herd of moms with bobs for gifts. Plus, we believe that our gift is a little trendier than a flat screen.
No matter the time of year, we pride ourselves on using the finest flours, high quality butter, and seasonal products that we can get our hands on. We believe that fine meals, especially Thanksgiving dinner, should not come in a box. There’s nothing artificially processed in our recipe, but also nothing exceptionally complex. We are confident that when you test our recipe out you’ll find comfort in the simplicity of the ingredients and the process. We hope that in trying this recipe you feel closer to us as a company, and gain a greater sense of what we’re all about. We recommend using a high quality bread and grass-fed butter for optimal taste.
Ingredients
Using a blend of Ciabatta, Sourdough and French Baguette for the stuffing will bring out more flavors to the dish, but you may use any dried bread.
Makes 4 Servings
3 tbsp Olive Oil
1 LB Ground Sausage (Longhini Hot preferred)
1 Large Spanish onion, diced
1 bulb Fresh Fennel, diced,
2 stalks celery, sliced
3 cloves garlic
1 tbsp fresh sage, chopped
1 cup dried apple, diced
2 tsp fresh ground black pepper
5 cups HBC stuffing bread , cubed and toasted
3 cups turkey stock or chicken stock
¼ LB Butter
Instructions
1. Add olive oil to large saute pan on medium heat, add sausage and cook, breaking up as it cooks. Once browned, add onion, fennel, celery and cook till tender. Add garlic, apple, sage and pepper and continue to cook for 2 minutes.
2. In small pot, heat stock and butter until warm.
3. In large mixing bowl, add HBC stuffing bread, sausage mixture and stock. Check for salt and pepper seasoning and adjust to your taste. Mix together and pour into a 9×13 in. casserole dish that has been sprayed or wiped with vegetable oil.
4. Bake for 40 minutes in covered dish.
*Stuffing may be made vegetarian by omitting the sausage and using vegetable stock for the turkey/chicken stock.
Let us know in the comment section how your stuffing turned out and have a happy Thanksgiving!
