3 Stuffing Recipes & Make-Ahead Gravy Video
We have wonderful thanksgiving stuffing recipes from three of the “Eight Broads”, all owners of wonderful inns. And if you always feel rushed trying to get everything together for the Thanksgiving meal, especially when it comes to making the gravy at the last minute, you’re going to love this video that will show you how to make delicious gravy ahead of time.
Kristie Rosset, Bed and Breakfast Foodie Lookout Point Lakeside Inn
Although I was born in the south, and live in the south, I’ve never been a fan of cornbread stuffing. While living in Canada many, many years ago, I found this stuffing recipe. It’s become a family favorite and tradition. Neither of my daughters like turkey, but they love the stuffing. Some years I don’t even bother with the turkey.
10 cups white bread cubes
1 medium onion, chopped
1 cup boiling chicken broth
2 large Granny Smith apples, peeled, cored and diced
1 1/2 pounds ground sausage
1/4 cup butter
2 teaspoons poultry seasoning
- Brown the sausage in a large pot over medium heat until cooked throughout. Turn off heat, add the butter and let it melt.
- Stir in bread cubes. Add the apples, onion and seasoning. Stir.
Stuffing may be added to turkey cavity and cook according to turkey directions. Place remaining stuffing in a baking dish and bake. OR place all of stuffing in 9×13 baking dish and bake approximately 45 minutes, until golden brown on top.
Debbie Mosimann, The PA Dutch Broad, Swiss Woods Bed and Breakfast
Growing up filling (stuffing, bread stuffing, dressing) was a treat that happened only at holidays. Mom would start weeks ahead cubing old white bread and laying it out to dry. We looked forward to this every bit as much as we did the turkey or, gasp, dessert. She always made plenty as leftovers were wonderful cold, heated with gravy or even stashed away in the freezer for a later time. Fast forward to the time when I am the one cooking Thanksgiving dinner and filling still plays a center roll. Now I make extra for the kids to take along back to college. Saffron is key to the flavor. The stigma of a fall crocus, it is found in many PA Dutch dishes. I grow my own, harvesting the tiny deep red threads every fall and storing them in an airtight tin. At the rate of 3 stigma per crocus you can only imagine how many it takes for an ounce which is why good saffron is sold by the grain.
The saffron is also key to the yellow color of this particular stuffing.
Make sure when making this that the stuffing is wet enough. Everyone has their own preference when making stuffing but this one is best moist.
3 medium potatoes, boiled, peeled and mashed
1 1/2 c milk
3 cups bread, cubed and dried
1 medium onion, chopped
1 cup celery, diced
2 Tbsp butter
1/2 cup fresh parsley, chopped
pinch of saffron, crushed and allowed to soak in 1/4 cup warm water
- In a hot pan melt the butter and saute the chopped onion and celery
- In a separate bowl mix the eggs with the milk
- In a very large bowl measure in the dried bread cubes
- Toss the sauteed onion and celery with the bread cubes
- Add the mashed potatoes, and egg and milk mixture
- Add the parsley and the saffron water
- With a spatula fold everything together till the bread cubes are all wet
- Pour into a buttered 2 quart casserole dish
- Bake 350F for 45 min to an hour or until lightly browned and puffed
*All of the ingredients can be mixed the day before and held covered in the refrigerator overnight to be baked the next day.
Danielle Hanscom, Bed and Breakfast Foodie, Brampton Inn
This stuffing came about when my husband Michael, daughter Sophie and step-son Luke realized that their well-being improved dramatically when they stayed away from gluten. This is a keeper and we don’t miss our old stuffing one bit.
1 6 oz. box wild rice
1 lb. lose sage pork sausage
2 large onion, diced (about 2 cups)
2 cups diced celery
3 tablespoons fresh sage, chopped
salt and pepper to taste
1 cup homemade turkey broth
- Cook wild rice in 2 cups of lightly salted water for 50 min. When done drain and set aside.
In a large saute pan brown sausage until cooked through and lightly browned.
Line a plate with paper towels. When done, remove sausage and drain on plate with paper towels.
- Remove all the fat from the sauté pan except for 2 tablespoons of fat. Add chopped onions and sauté until translucent, about 20 min. Add chopped celery and cook another 5 – 10 min. until celery is barely soft.
In a large bowl mix cooked sausage, onion/celery mixture, chopped sage and turkey broth and salt and pepper to taste.
- Spray a 9″x13″ ovenproof dish with pan coating and add the mixture. Bake for 30 min. in a 350 degree oven.