CULINARY ARTS: Yankee stuffing

Yankee stuffing

With everything going on Thanksgiving Day, it’s OK to cheat some. Jazz store-bought stuffing mix with crumbled sausage and sautée it with onions and a few spices.

Published: Wednesday, November 21, 2012 at 08:56 AM.

I love good Southern cornbread dressing, but being from points north, my Yankee genes sometimes ache for breadcrumb stuffing. With Turkey Day being hectic, here’s how I cheat and still serve up a great dish of stuffing that even my Crestview-born roommate grudgingly admits is pretty tasty.

2 boxes turkey flavor stuffing mix
1 pound bulk mild Italian sausage (or four sausages with the skin pulled off and meat crumbled)
1 large onion
3 cups chicken broth to replace water in stuffing mix directions
Olive oil
Parsley, sage and thyme to taste (if you’re a Simon and Garfunkel fan, feel free to add rosemary)

Preheat the oven to 350 degrees Fahrenheit.

Dice the onion. Sauté the sausage and the onion in a tablespoon of olive oil over medium heat.

Heat the chicken broth in a microwave or pan to almost boiling. Mix in the stuffing mix, and add the sausage and onions. Season to taste.

Pour the mixture into a 9- by 13-inch baking dish. Bake for about 20 minutes until top turns brown.

Contact News Bulletin Arts & Entertainment Editor Brian Hughes at 850-682-6524 or Follow him on Twitter @cnbBrian.

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