Holidays, Your Way | Stuffing

Stuffing is a must for any Thanksgiving spread. A great complement to your turkey or prime rib, this hearty side can be, quite literally, stuffed into your bird or prepared as its own dish. Dressing is usually made with bread and herbs and can be sweet, savory, vegetarian, or meaty. Have fun with it! Funny enough, ‘stuffing’ doesn’t refer to how stuffed we plan to be after enjoying these recipes:

Classic | Traditional Stuffing

Prep

10 min

Oven

350ºF

Cook

60 min

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Serves 4-6

INGREDIENTS

1 lb ground pork
2 cups yellow onion, diced
2 cups celery, diced
1 tbsp garlic, chopped
1 cup chicken broth
1/2 tsp thyme, freshly chopped
2 tbsp sage, freshly chopped
1/2 cup parsley, finely chopped
2 cups croutons
1/4 cup melted butter
1 egg, beaten
1/2 tsp salt
1/2 tsp freshly ground pepper

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DIRECTIONS

Sauté ground pork for about 3-4 minutes, until cooked through and remove from pan.

In the same pan, sauté the onion, celery, and garlic until softened.

Combine the cooked meat and vegetables, and add your herbs and chicken broth. Cook, stirring until combined and the brown bits on the pan are scraped clean.

Add croutons, butter, egg, salt, and pepper. Mix well.

Transfer mixture to a greased 9×13 inch baking dish and bake at 350°F for up to an hour, until the edges are crispy.

Enjoy the best stuff on the table!

As another option, make your stuffing, but scoop the mixture into a greased muffin tin. These portion-sized stuffing muffins feature apples for a touch of sweetness.

Classic + | Apple Stuffing Muffins

Prep

10 min

Oven

375ºF

Cook

15 min

Print

Serves 4-6

INGREDIENTS

2 cups yellow onion, diced
2 cups celery, diced
3 red apples, quartered and chopped
1 cup chicken broth
1/2 tsp thyme, freshly chopped
2 tbsp sage, freshly chopped
1/2 cup parsley, finely chopped
2 cups croutons
1/4 cup melted butter
1 egg, beaten
1/2 tsp salt
1/2 tsp freshly ground pepper

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DIRECTIONS

Preheat your oven to 375°F.

Sauté the onion, celery, and apples over medium heat for about 5 minutes, until slightly softened.

Add your herbs and chicken broth, and cook, stirring until combined.

Add croutons, butter, egg, salt, and pepper. Mix well.

Transfer mixture to a greased 9×13 inch muffin tin and bake for 10 to 15 minutes, until the edges are crispy.

Cheers your stuffing muffin with your neighbor and enjoy!

For an extra special stuffing superstar, our last recipe combines savory sausage and sweet raisins with an old favorite, cornbread.

Showstopper | Herbed Cornbread Stuffing

Prep

15 min

Oven

350ºF

Cook

70 min

Print

Serves 4-6

INGREDIENTS

1 9-inch cornbread recipe, homemade or store bought
1/2 cup dark raisins
1/2 cup cognac
2 cups chopped onions
2 cloves garlic, minced
1/2 cup butter
1 lb pork sausage
1/2 cup chopped shallots
1 1/2 cups chopped tart apples
1 cup chopped celery
1 can chestnuts, drained and chopped or 2 lbs freshly roasted and peeled chestnuts
1/2 cup chopped fresh parsley
1 tbsp dried sage leaves
2 tsp Dried marjoram leaves
1 tsp Dried thyme leaves
1/2 tsp Ground cloves
1/8 tsp Cayenne pepper
2 tsp Salt
1 tsp pepper
2 eggs, beaten

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DIRECTIONS

If making it homemade, make cornbread a day in advance. Cut into cubes and reserve.

Soak raisins in cognac overnight.

In a large skillet over medium heat, sauté onions and garlic in butter until soft, about 5 minutes.

Add sausage and shallots. Cook for 10 minutes or until the sausage is brown.

Stir in apples and celery, and cook until soft, about 10 minutes. Set aside to cool.

Combine cornbread, raisin mixture, sausage mixture, and remaining ingredients except for eggs. Toss, then stir in eggs.

Stuff into your turkey, however much will fit into the large cavity, or bake at 350°F for 35-45 minutes.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your holiday creations.