Thanksgiving Day Stuffing
If you've never cubed your own bread for Thanksgiving, you are missing out! This recipe includes dried French bread, fresh herbs, sausage, and all of the other yummy stuff. I came up with the recipe on a whim the first year that I hosted Thanksgiving and it was a huge hit! Now it is a must-have on our Thanksgiving menu every year. I've had multiple people who don't usually go straight for the stuffing, tell me that they absolutely love this one. I hope it sets your taste buds swooning too! Peace and joy to you:)
Ingredients
- 30 oz. French bread
- 1 lb. ground pork
- 2 stalks celery, minced
- 1 small onion, minced
- 8 oz. fresh mushrooms, pulsed in food processor (very fine)
- 1 ¼ tsp. ground fennel
- ½ tsp. salt
- ½ tsp. fresh cracked pepper
- 7 sprigs fresh thyme (no stems)
- 2 sprigs fresh rosemary, minced (no stems)
- 3 tbsp. minced fresh parsley
- 3 tbsp. roasted chicken base, see note
- 4 tbsp. olive oil
- 4 tbsp. unsalted butter
- 7 c. chicken stock
Instructions
- Slice bread into cubes and place in a single layer on baking sheets. Leave uncovered to dry (it needs about 12 hours).
- Brown pork in deep skillet. Add fennel, salt, and pepper. Do not drain grease. Add olive oil and increase heat.
- Add mushrooms, onions, and celery and cook until veggies are soft and mushroom juices have evaporated. Add rosemary, thyme and parsley. Give a quick stir.
- Set aside 2 c. of the chicken stock (this is for keeping your stuffing moist once it is done). Pour the remaining 5 c. into your pan and scrape up brown bits, this is flavor you want in your stuffing and not left in your pan.
- Add butter and roasted chicken base, stir until melted/dissolved.
- Put dried bread cubes in a large slow cooker. Using a ladle, pour a few spoonfuls of the pork mixture over the bread and stir. Keep repeating until all of the pork mixture is incorporated into the bread.
- Keep slow cooker on low until ready to serve. Reduce setting to warm after an hour or two. Use reserved chicken stock to moisten as needed.
Notes
- Roasted Chicken Base: This is the chicken paste (similar to bouillon, but "better") that comes in a glass jar located near the chicken broth in your grocery store.
- I leave my stuffing in the slow cooker for at least a couple of hours to allow the flavors to meld. Be careful with the heat, if it gets too hot the outside pieces can burn.
