Secret Stuffing
What's my stuffing secret? I don't kiss and tell. You're just going to have to scroll. Scroll, baby, scroll! You gotta see this!!
Ingredients
1 cup crumbled fruitcake
3 cups (about 6 slices) white bread
4 tablespoons butter
1 cup diced onion
1 cup diced celery
1 teaspoon kosher salt
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup cooked and crumbled hot Italian sausage
1 1/2 cups chicken broth
Instructions
Spread the fruitcake and bread onto a sheet pan. Toast at 350F oven for 8-10 minutes, until the cubed white bread is golden brown; set aside. Increase oven temperature to 375F.
Melt 3 tablespoons of butter in a skillet over medium heat. Add the onion, celery, salt, poultry seasoning, and pepper. Cook until the onions and celery are tender, 8 to 10 minutes.
Transfer the vegetables to a large mixing bowl and add the toasted fruitcake and bread, sausage, 1 cup of stock. Mix well.
If the mixture appears dry, add the remaining stock, until all the bread and fruitcake is moist. Avoid adding so much stock that liquid pools in the bottom of your bowl.
Smear the remaining tablespoon of butter on the inside of a 10”x5.8” baking dish and add the mixture in an even layer.
Bake for 20 to 30 minutes, until the stuffing is crisp on top.
Secret Stuffing
Ingredients
Instructions
- Spread the fruitcake and bread onto a sheet pan. Toast at 350F oven for 8-10 minutes, until the cubed white bread is golden brown; set aside. Increase oven temperature to 375F.
- Melt 3 tablespoons of butter in a skillet over medium heat. Add the onion, celery, salt, poultry seasoning, and pepper. Cook until the onions and celery are tender, 8 to 10 minutes.
- Transfer the vegetables to a large mixing bowl and add the toasted fruitcake and bread, sausage, 1 cup of stock. Mix well.
- If the mixture appears dry, add the remaining stock, until all the bread and fruitcake is moist. Avoid adding so much stock that liquid pools in the bottom of your bowl.
- Smear the remaining tablespoon of butter on the inside of a 10”x5.8” baking dish and add the mixture in an even layer.
- Bake for 20 to 30 minutes, until the stuffing is crisp on top.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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