The BEST Thanksgiving Dressing Ever
This is one of my all-time favorite recipes and it never fails to get rave reviews. It’s sort of a “kitchen sink” recipe because it has just about everything in it except the kitchen sink! The thing that really make it sing is starting with some really good sour dough bread for the base. It gives it a tangy taste to build on with the parmesan cheese and artichokes topping it off. The apples and nuts give a nice texture change, while getting a taste of lemon in the mushrooms with a sweet, plump raisin sneaking in there. Mmmm – yep, it’s good stuff Maynard!
- 2 Loves of Sourdough bread, cut into 3/4″ cubes
- 4 -5 T Butter
- Lemmon juice
- 1 lb. Mushrooms, cleaned and sliced
- 1/2-1lb Ground Italian Sausage
- 1 Large onion, chopped
- 2 C Celery, chopped
- 1 Clove minced garlic
- 1-2 Canned of artichoke hearts, drained
- 1 C Grated parmesan cheese
- 1 Can Water Chestnuts, drained and sliced
- 1-2 Tart Apples, cored and chopped
- 1 C Raisins
- 1 C Walnuts, chopped
- 1/2 C Parsley, chopped
- 1/2 C Fresh Rosemary, chopped
- Salt & Pepper to taste
- 2 Large eggs, beaten
- 3 – 5 C Chicken broth
Spread bread cubes on a jelly role pan in a single layer and toast in a 350° oven until dry, crisp and golden brown, about 25 minutes. Shake pan a couple of times during baking and turn over once half-way through. Cool and store in dry place until ready to use. This can be done ahead of time.
Melt butter in sauté pan and add sliced mushrooms. Sauté until tender and add lemon juice. Set aside.
Cook sausage over medium heat, mincing into small pieces as you cook. Take out of pan and set aside. Pour some of the chicken stock into the pan over low heat to loosen all of the browned bits from the pan and reserve.
In large bowl, add bread cubes and the rest of the dry ingredients. In smaller bowl or pitcher, beat eggs, add pan drippings and chicken broth, mix together. Pour wet ingredients over dry ingredients and mix gently. Add mushrooms and sausage and mix again. Stuff bird in both cavities and cook.
Bake remaining stuffing in a covered greased baking dish at 350° for about 30 minutes. This should be cooked when the turkey is almost done. Remove stuffing from the cooked turkey immediately and put into large bowl. Add the cooked stuffing from the baking dish and mix together gently. Spoon into fresh serving dish and enjoy the compliments you’ll be getting!