When you’re responsible for cooking the entire Turkey Day spread, sometimes simplicity is best. I’m not suggesting you cut out your signature Thanksgiving dishes, rather, you might consider taking shortcuts on some recipes. For example, instead of hand slicing the bread used for holiday stuffing, why not buy a bag of pre-seasoned stuffing mix and embellish it with other simple ingredients. Or, really lighten your load by make stuffing in a crock pot.
Here are some of my favorite simple stuffing recipes:
SOUTHERN CORNBREAD STUFFING
Ingredients:
1/2 cup butter
1 pound andouille sausage (cut into 1/4-inch pieces)
1 large onion, chopped
1 1/4 cup celery, chopped
2 cloves garlic, minced
1 1/2 teaspoon dry Cajun seasoning
1 pound fresh collard greens, chopped
4 cups chicken stock
16 ounces crumbled corn bread
Directions:
Preheat oven to 350 degrees.
Melt half of the butter in a large pan; add sausage, onion, celery, garlic and seasoning.
Stir until veggies are tender.
Add collard greens.
Stir until wilted (about 2 to 5 minutes).
Pour in broth and 1 cup water, then cover.
Cook until greens are tender (about 15 to 20 minutes).
Add in stuffing and remaining butter, stirring until liquid is absorbed. After liquid is absorbed, place stuffing into a buttered casserole dish and bake for 30 minutes.
BREAKFAST SAUSAGE AND CRANBERRY STUFFING
Ingredients:
1 pound of your favorite breakfast sausage
1 stick butter
3/4 cup finely diced onion
1/2 cup finely chopped celery
1/2 cup dried cranberries
2 bags seasoned stuffing mix
4 cans chicken broth
2 tablespoons poultry seasoning
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
Brown sausage in large pan, breaking into small pieces.
Remove and drain sausage and set aside.
In the same pan, saute onion and celery in butter.
Remove from heat and add cranberries, poultry seasoning and parsley. Add salt and pepper to taste.
Add sausage to pan and mix. Add stuffing cubes and toss to mix. Slowly add broth and mix until moistened but not soggy.
Place stuffing in a greased casserole dish.
Cover dish and bake for 20 minutes. Uncover and bake 10 more minutes to crisp top.
SLOW COOKER STUFFING
Ingredients:
1 cup butter
1 1/2 cups chopped onion
2 cups chopped celery
1/4 cup finely chopped parsley
8 ounces fresh sliced mushrooms
12 cups dry stuffing cubes
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon crumbled dried sage
1 teaspoon dried leaf thyme
1/4 teaspoon pepper
4 cups chicken broth
2 eggs, beaten
Directions:
Melt butter in skillet and saute onion, celery, parsley and mushrooms.
Place stuffing cubes into a large bowl and pour veggie mixture over it.
Add seasonings and toss to blend ingredients.
Pour in 2 or more cups chicken broth to moisten.
Add beaten eggs and mix together well.
Pack lightly into a greased slow cooker.
Cover and cook on high for 45 minutes, reduce to low and continue to cook for 3 to 4 hours.
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