I stuff my Thanksgiving turkeys…always. The turkey juices provide flavors that just can’t be replicated in a casserole dish. But there are times when there is no turkey or just a turkey breast…and one has to find another option. The stacks of food magazines in my kitchen all had stuffing recipes, so I looked to my November Bon Appetit for inspiration. Hubby is a fan of my grandma’s herb stuffing, so I didn’t want get too crazy with my recipe. Adding one link of mild Italian sausage was enough for him to label this as spicy…huh? And I limited the cherries and pecans to one of the three mini casseroles I created and only made half the recipe below. This month’s Crazy Cooking Challenge theme is stuffing…check out all the excellent ideas in the blog hop below (it will go live this morning). Thanks, Tina, for hosting!
Tips of the day from Bon Appetit:
- Start with a quality, crusty loaf of bread
- Use stale bread or allow bread cubes to dry overnight
- Tear, don’t cube the bread for more surface area
- Bake outside the bird for better textured, less soggy stuffing
Congratulations to Kayle, The Cooking Actress! She won my Hodgson Mill giveaway! Thanks to everyone who entered.