21 Nov Thanksgiving Stuffing… Dressing?
No matter how what you call with, with Bent Arrow eggs and sausage it tastes good!
Thanksgiving has “traditions” that run deep, but really, the traditions even have some nuance. What is traditional varies.
And even the names of dishes vary.
Take dressing. Or stuffing.
Are they the same?
Or are they two different dishes entirely?
Well. Sort of..?
Many believe that stuffing is something that is stuffed into a dish, like in a poultry cavity. While dressing is served alongside the dish. That seems simple enough.
But, it’s nomier also seems to have a geographical influence. Generally speaking, those from the south and Midwest lean towards “dressing.” And, the east coast prefers “stuffing.”
We are in the Midwest and I prefer to make this controversial dish in a separate pan.. so let’s go with dressing. At least with this recipe.
One thing that is easy to agree on is that sausage dressing (or stuffing) is classic and so tasty, too!
- 1 medium yellow onion, diced
- 4 celery stalks, sliced
- 2 small apples, diced
- 3 tablespoons unsalted butter
- salt and pepper, to taste
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 cups chicken stock
- 1 pound sausage (I used our mild breakfast sausage)
- 2 eggs, beaten
- 1 cup parmesan cheese
- One medium loaf of day old French bread, cubed
- Preheat oven to 375 degrees.
- Melt the butter in a large pan. Add the onions, celery, and apples to the melted butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme and then remove from the heat.
- In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat.
- In a large bowl, coat the bread with the eggs. Mix in both the meat and the veggie butter mixture, then mix in the cheese.
- Pour in the stuffing mixture into a greased 9x13 pan and pour the chicken stock over it.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25 to 30 minutes longer.
- (Can be prepared the day before and cooked the day of the big meal.)
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