CRAZYLEGS THANKSGIVING STUFFING RECIPE

SERVES - 8 TO 10

This has been the staple stuffing recipe in my family for over 15 years! I have taken this “chuck chuck” recipe and written it down for you so you can try it out with your Crazylegs Sourdough Stuffing Bread! It’s always a crowd pleaser, and I have worked on making it easy to use (almost) all of the ingredients you buy!

For me, I only use a large cast-iron, big mixing bowl, cutting board, spatula, knife and spoon! But you can always use a sauté pan, bowl and a large casserole/baking dish.

This recipe is great to prep the night before and bake it prior to serving!

SHOPPING LIST:

  • 1 Bag of Crazylegs Sourdough Stuffing Bread

  • 1 yellow onion (medium), diced

  • 1 organic honeycrisp/fuji/gala apple (be sure to get organic so it doesn’t have the wax on it since you will keep the skin on!)

  • 8 celery stalks (medium sized), diced

  • 4 cloves of garlic, peeled and minced

  • 1 container of Fresh Sage (you will use the whole thing), remove leaves & finely diced.. Will be about 3 tbsp once diced

  • 1 container of Thyme (you will use about half), remove leaves off stalk & finely diced. Will be able 1.5 tbsp once diced.

  • ½ cup butter (I use grass fed, salted)

  • ½ cup of walnuts (raw, and chopped)

  • 1 - 32 oz container of Chicken Broth (I prefer the Kettle & Fire Low Sodium Chicken Broth)

  • ½ pound uncooked pork sausage (if you need to buy a larger package save the rest for breakfast the next morning)

  • ½ teaspoon pepper

  • ¼ teaspoon salt

  • little bit of olive oil

  • foil

STEP BY STEP:

1) add a little olive oil into your cast iron (or sauté pan) and cook through your pork.

2) once pork is cooked through and ground, add to the large mixing bowl with your crazy legs sourdough stuffing bread.

3) keep the pork goodness in the pan and add in the ½ cup butter. let melt and sizzle a little.

4) once butter is sizzling add in your finely diced yellow onion and celery. Over low/medium heat, stir occasionally until the onion and celery are tender and translucent (try not to brown them)

5) add to the onion/celery/butter your minced garlic cloves, sage, thyme, salt and pepper. cook for about 3 minutes until fragrant but not browned (turn down the heat if needed).

6) while all that is cooking, chop up your walnuts & dice your apple into small bit sized pieces. I keep the skin on, but remove the core! Add those two to your bowl of the sourdough and pork.

7) once your onion/celery/butter/herbs/spices mixture looks good - add in half of the chicken broth and give it a good stir to be sure it deglazed the pan a bit!

8) dump that full mixture into the big bowl. stir to combine everything in the big bowl.

9) let sit for a bit and continue staring to let the bread crumbs slowly start soaking up the liquid. Continue adding in the rest of the chicken broth until the bread has soaked up all the moisture. This may take about 5 minutes, and feel free to let it rest for a couple minutes at a time! Surely is the game of patience.

10) place the fully combined stuffing mix back into your cast iron if baking right away! If making ahead (you don’t want to place a cast iron into the fridge), so place the mixture into a casserole dish and cover with foil to refrigerate.

11) when you are ready to bake, bake at 375 for about 40 minutes with foil on top, remove foil and bake for another 15 to 20 minutes to crisp up the top. Every oven is different, depending on how many items you are baking at once. This recipe can really be baked at any temperature greater than 350 degrees, though bake times will depend on how dry/wet you prefer your stuffing to be! I would not recommend stuffing a bird with this.

12) I hope you enjoy this stuffing recipe and hope you continue to make it yours for years to come! If you have any questions please reach out - and if you end up trying it, please tag me @crazylegsmicrobakery I would love to see it! Happy Thanksgiving!