Stuffing is my favorite part of a holiday meal. Well besides mashed potatoes. And turkey. Drizzled with a little gravy, it’s the comfort food I most look forward to eating. Boxed or bagged stuffing is so often so terribly salty that I’ve been making my own for years. Random leftover white and wheat bread, cubed and oven toasted, is unbeatable. Continue reading
Instead of all of the traditional dishes and side dishes for our Christmas buffet I tried quite a few new ones. We celebrated the holiday on Christmas Day instead of Christmas Eve. I had an extra day to prepare foods ahead of time and that was a relief. We had several frozen turkeys in the freezer and I wanted to use one for a cozy casserole-type dish. It would be traditional in an informal way.
I don’t measure much when I make my homemade stuffing. I’ve made it for so many years I do it by eyeballing it and tasting it. But I did want to post my best go-to recipe for sausage stuffing and I needed a starting guide for amounts. I found a recipe and have noted it at the end of the post. I truly adapted it quite a bit, but the recipe was a great help with some of the amounts. Continue reading