The word “stuffing” is technically
supposed to be used only when it’s actually stuffed in the turkey’s
cavity, and “dressing” for when it’s cooked outside of the
bird. But my family always called it stuffing whether inside or
out—likely to avoid confusion with the “dressing” for a
salad—even though we always have made it in a separate casserole,
since it tends to get soggy inside the bird. Plus, you can make a lot
more in a casserole than will fit in a turkey.
No matter what you call it, however, to
my mind it’s one of the best parts of the Thanksgiving
dinner—especially when smothered in gravy.
Today is the day before Thanksgiving,
so you’ve likely already bought all the food for tomorrow’s big
feast (and perhaps have even already prepped your stuffing). But as
my Thanksgiving post here in the Kitchen always falls on the day
before Thanksgiving, I’m presenting this recipe anyway. So maybe
you can use it next year, or for Christmas! And who knows—if you’re
still stressing about how to make a delicious stuffing for tomorrow,
here’s the recipe for you!
Note that this recipe makes enough for
two medium casseroles. (Those Stovetop boxes of stuffing mix are only
6 oz., and the packet I used is 12 oz.) So unless I’m feeding a host of people, I freeze half the
uncooked stuffing for another later meal. But feel free to cut the
recipe in half, if you like.
Note also that I usually prepare
everything up until the actual baking stage on the day before
Thanksgiving. Just be sure to take the casserole out of the fridge an
hour or so before baking, so it can come back up to room temperature.
Bread and Pork Sausage Stuffing
(makes 2 medium casseroles)
Ingredients
2 cups coarsely chopped celery
2 cups coarsely chopped onion
1 lb. ground pork or pork sausage
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon herbes de Provence
½ teaspoon salt
12 oz. of dried bread, aka stuffing mix
(discard the flavor packet)
2 cups coarsely chopped apples—about
2 small ones (a tart variety works best)
4 eggs
2 cups chicken stock (pictured frozen)
oil to grease the casserole and drizzle on top
Directions
Cook the pork or sausage over medium
heat, breaking it up as it cooks.
Once most of the pink is gone, add the
celery and onions and continue cooking, stirring occasionally, until
they start to soften.
Add the garlic, pepper, herbes de
Provence, and salt, and stir them in. Remove from heat.
Place the dried bread into two medium
bowls (or one very large bowl), add half the apples and half the meat/veg mixture to
each bowl, and stir to combine.
Add two eggs to each bowl and mix in
well. (Using your hands works well at this stage.)
Add 1 cup stock to each bowl and mix
well.
Grease two medium casseroles well with
a neutral oil such as canola, and dump half the stuffing mix into
each casserole. (Or use only one casserole and freeze the other half
of the stuffing in a freezer-worthy container for later use.)
At this point, you can cover the
casserole of uncooked stuffing with plastic wrap or foil and
refrigerate it for one or two days, until ready to bake.
To Bake:
Preheat oven to 350 degrees F.
Remove the casserole of stuffing from
the fridge and let it come back up to room temperature. Drizzle/brush oil on top (or melted butter, if you prefer).
Bake, uncovered, until the top is
nicely browned—about 30 to 40 minutes. (See photo at top.)
🌱 🍋 🌿
Coming April 7!
Orchid Isle Mystery #3
MURDER, LOCAL STYLE
Available for pre-order here.
A
dinner to die for! Retired caterer Valerie Corbin and her wife Kristen
investigate a suspicious poisoning in this new Orchid Isle mystery
featuring a feisty couple who swap surfing lessons for
sleuthing sessions in tropical Hilo, Hawai‘i.
🍍 🌴 🍹
Out now in paperback!
Orchid Isle Mystery #2
WATERS OF DESTRUCTION
Buy link here.
"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."
Kirkus Reviews
Also available
in paperback!
MOLTEN DEATH
Orchid Isle Mystery #1
Buy link here
2025 Lefty Award Finalist
for Best Mystery!
“Karst’s first Orchid
Isle novel is part murder mystery, part vividly evocative, colorful
sketch of Hawaii and its history, geography, tradition, culture,
food, language, and people. Armchair travelers and mystery
aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired
caterer Valerie Corbin and her wife Kristen who, on a trip to the Big
Island of Hawai‘i, swap surfing lessons for sleuthing sessions when
a hike to an active lava flow turns deadly.
Praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
A SENSE FOR MURDER
2024 Lefty Award Finalist
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible
company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
Buy link here
Praise for Justice is Served:
"a
suspenseful, exhilarating memoir; Karst relays her determination to
serve the 'perfect' meal to RBG alongside an uplifting, enlightening
portrayal of one of the most admired justices in the history of the
Supreme Court."
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.
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