Monday, November 8, 2010

The Best Brown Stuff on Earth

Thanksgiving dinner is special and highly anticipated by my husband.  In fact the food network seems to be on every night beginning Nov. 1st and the talk of turkey and "your mom's" stuffing is the topic of our conversation for weeks.  When I think about thanksgiving and autumn and coziness I tend to fall back into love with cooking.  It's the one season I seem anxious to try new recipes and make some of the old favorites. my gift to you all and so that you can plan accordingly I give you the best dish you will serve Thanksgiving day.....MY MOM'S not soggy or nasty Amazing Stuffing in all it's buttery glory.

First you will need to make...

My Gammie's Sour Dough French Bread

Dissolve 2 T. yeast in:
5 1/2 cups very warm water
1/2 cup powdered milk
1/2 cup Vegetable oil
1/4 cup sugar

Let yeast proof for 10 minutes then add:
2 T. salt
12-14 cups flour
1 cup sour dough start

Knead for 10 minutes.  Let rise in bowl until double in size.  Punch down.  Let dough rest 5 minutes.  Divide into six portions.  Flatten each into a rectangle then roll into loaves.  Place 3 on each cookie sheet.  Slice top diagonally with a sharp knife.  Cover with cloth.  let rise until double in size.  Bake at 350 degrees for 25 minutes or until golden brown.

* I know this seems labor intensive but it's soooooooo worth it.  Make the bread early in the week and then you won't have to stress over it Thanksgiving day.  This truly makes all the difference.

Mom's Homemade Bread Stuffing

Cut 3 loaves of homemade Sour Dough French Bread into cubes.  Dry out in 200 degree oven.

1 pound ground Italian sausage
1 cup finely chopped onion
3/4 cup finely minced celery
1 cup butter
1 tsp. salt
1 tsp. pepper
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. dried thyme
1 tsp. dried rosemary

1-2 cups chicken broth (enough for the correct- non-soggy-still-has-some-great-crunch-to-it-just-right consistency.

Brown sausage.  Cook onion and celery in butter. Combine with seasonings and bread.  Toss with enough liquid to moisten (I can't believe I just typed up that word in a recipe I love...more on my word discomfort later).  Test for seasoning (which means keeps sneaking a taste).  Bake at 325 degrees for 45 minutes.  Serves 10 or more.

Make this and I promise you will love it.  If you hate stuffing then you have to try this.  If you Love stuffing more then still should try this.  You'll use this recipe every year I promise!  Your husband will talk about it for weeks and you'll always have people who want to be at your table on Thanksgiving day.  I love that my holiday dinner is full of tradition and even though my sweet family legacy may not be in my kitchen helping me this year it'll feel like they are and I love that.  Be sure to let me know what you think.  If you are still skeptical...come over Thanksgiving evening and take home some of my leftovers (if there is any). 


  1. I.CANT.WAIT!!!!!! You have no idea how excited we are! We talk about it non stop every day! Please let me know what I can do or bring! See you soon!!!!

  2. I'm so glad I actually wrote the very vague recipe down. MY mother never did, so I just kind of had to remember the sights, smells, taste and feeling. I sure think of her every time I make it (and every other day for that matter.) Thanks for passing on her legacy! Love you!