The Perfect Easy Stuffing

I love stuffing, it is one of my FAVORITE parts of the Thanksgiving meal. Stuffing is easy in theory, but the execution should be careful for the best results. I LOVE stuffing that is cooked in the bird. Unfortunately, that stuffing rarely reaches the safe temp of 165 degrees along the inner edges of the turkey cavity. You can always scoop it out and continue to cook it in a casserole, but it often ends up unevenly cooked and even a little dry. Do not worry! Excellent stuffing can be had in a casserole without ever touching the delicious turkey. I usually end up making both, the stuffing from the turkey, and the casserole stuffing because there truly cannot be too much… especially, for that leftover sandwich the next day!

Gabbie’s Apple Thyme Sausage Stuffing

• 1 stick + 2 tbsp. Kerrygold butter

• 1 package Cascadian Farms frozen mirepoix

• 1 small or 1/2 large Honeycrisp apple zested with a Microplane

• 2 tsp. Sir Kensington’s spicy brown mustard

• 1 tbsp. fresh thyme, roughly chopped

• 1 c. apple cider (I used Honeycrisp cider)

• 2 c. Pacific organic chicken stock

• 1 package Porter Road Country Sausage or 16oz country sausage

• 1-10 oz bag 365 Organic Stuffing

• 1 tsp. fresh cracked pepper

• 1 tsp. Maldon salt

Let all the cold ingredients sit at room temperature for 30 minutes before starting. Melt 6 tablespoons of butter in a large dutch oven on medium high heat, add the frozen mirepoix and cook for 5 minutes. Zest into the mixture the Honeycrisp apple and continue too cook for 8-10 minutes until everything is soft. Add fresh thyme and turn off the heat. Let cool slightly and pour over dried stuffing in a large bowl.

Place dutch oven back on the heat and brown the sausage on medium high heat until crisp edges appear on sausage and only a little pink remains on the largest pieces. Deglaze the pot with the apple cider and turn off. Add chicken stock and allow to cool for 5 minutes, then add to stuffing mixture. Thoroughly mix the ingredients in the large bowl. Add 2 tablespoons of butter to the dutch oven and melt until the whole pot bottom is evenly buttered. Add the stuffing back to the pot and place remaining 2 tablespoons of butter in small slices on top. Cook immediately or store in the fridge until ready to cook, if storing in the fridge allow it to sit at room temperature for an hour before baking.

Bake at 325 degrees with top on for 20 minutes if cooking immediately or 25 minutes from the fridge. Remove the top and cook for an additional 5 minutes.