Whether you prefer to stick with tradition or like to switch things up a bit, this recipe has you covered. We’ve created a classic Thanksgiving stuffing with simple and straightforward holiday flavors, and we’ve also added some flair to another version with added sausage, dried cranberries, and orange. Try both varieties or make a double batch of your favorite, but either way, be sure to use dried bread to prevent the stuffing from getting soggy. For a simple approach, cube the bread and leave it out for 2-3 days on a baking sheet under a dry towel, or you can cube the bread and bake it in a 250°F oven on a baking sheet for 40 minutes to dry it out.
Thanksgiving Stuffing Two Ways
Ingredients
Classic Stuffing
- 2 tbsp melted butter
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, grated
- 5 cups cubed dried sourdough bread, cut into ½” cubes
- 1 tsp poultry seasoning
- 1 large egg, beaten
- ¾ cup chicken broth
Sausage and Cranberry Stuffing
- 2 tbsp melted butter
- ½ white onion, finely chopped
- 1 stalk celery, finely chopped
- ⅓ cup dried cranberries
- 4 cups cubed dried whole grain bread, cut into ½” cubes
- 6 oz pre-cooked sausage crumbles
- ⅓ cup chopped pecans
- 1 tsp rubbed sage
- 1 egg, beaten
- ⅓ cup chicken broth
- ⅓ cup orange juice
- 1 tbsp orange zest
Directions
1) In a Suvie pan, stir together 2 tbsp butter, ½ white onion, 1 stalk celery, 1 clove garlic, and season; load pan into the top of your Suvie. In another Suvie pan, stir together 2 tbsp butter, ½ white onion, 1 stalk celery, ⅓ cup dried cranberries, and season; load pan into the bottom of your Suvie. Broil both pans for 15 minutes.
2) After the broil, transfer the vegetables to two separate large bowls. In the large bowl without cranberries, add 5 cups sourdough bread, 1 tsp poultry mix, 1 egg, ¾ cup broth, and ⅛ tsp kosher salt, and mix together. In the large bowl with cranberries, add 4 cups whole grain bread, 6 oz sausage crumbles, ⅓ cup pecans, 1 tsp rubbed sage, 1 egg, 2 tbsp broth, ⅓ cup orange juice, 1 tbsp orange zest, and ⅛ tsp kosher salt, and mix together.
3) Return classic stuffing mix to Suvie pan, and load into the top of your Suvie. Return sausage stuffing mix to the Suvie pan, and load pan into the bottom of your Suvie. Input settings and cook now. Cover the sausage and cranberry stuffing with foil 15 minutes into the bake to prevent burning on the top.
Suvie Cook Settings
Bottom Zone: Bake at 300°F for 1 hour (for Suvie 2.0, Bake at 350°F)
Top Zone: Bake at 300°F for 1 hour (for Suvie 2.0, Bake at 350°F)
4) After the cook, remove the pans from your Suvie. To serve, divide stuffing between plates.
Nutrition
Classic Stuffing: Nutritional Information per serving (6 servings per recipe): Calories 173, Total Fat 5.7g, Total Carbohydrates 23.4g, Total Sodium 18mg, Total Protein 5.2g
Sausage and Cranberry Stuffing: Nutritional Information per serving (6 servings per recipe): Calories 280, Total Fat 11.5g, Total Carbohydrates 33.3g, Total Sodium 411.4mg, Total Protein 9.1g
Could I add mushrooms to the one with sausage? Would I include the mushrooms in the initial Broil?
Hi Nickii, yes, you can add mushrooms. Sounds delicious. Because there is so much moisture in mushrooms I would recommend sautéing them in a skillet separately and then folding them in with the rest of the ingredients in Step 2. I think broiling the mushrooms with the rest of the ingredients wouldn’t sufficiently sweat the mushrooms.