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
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 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.
Bake, uncovered, until the top is nicely browned—about 30 to 40 minutes. (See photo at top.)
🌱 🍋 🌿
Coming April 7!
Orchid Isle Mystery #3
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
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!
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
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
-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.
