Thanksgiving is not just a day for counting our blessings and gathering in the dining room for awkward, forced family conversation.  Thanksgiving is a holiday steeped in tradition, mostly revolving around what’s being served.  While the “staple” side dishes vary from table to table, I think most of us can agree that Thanksgiving would not be complete without the bird, some mashed potatoes, and stuffing. 

Once I started dating Lloyd, I was introduced to his family’s traditional side dishes, with his dad’s mashed potatoes, cauliflower in cheese sauce, and stuffing topping the list of Lloyd’s favorites.  These quickly became some of my favorites as well.  Since moving into our home three years ago, Lloyd and I have taken on the task of hosting the holiday.  Luckily, everyone pitches in, and I don’t actually have to do too much cooking.  Last year, when his parents decided they would be staying in Florida for the holiday, I was tasked with making all of the above. 

No pressure. 

I consulted my favorite cooking blogs and magazines before setting out to recreate these classics that Lloyd loved.  The cauliflower was edible, but disappointing.  The potatoes were excellent, although not quite like my father-in-law’s. 

But the stuffing? 

It.was.incredible.

Studded with sausage, sage, thyme, rosemary, this crispy-on-top, moist-on-the-bottom stuffing complements the savory herbs beautifully.  This will forever be “my” stuffing recipe.  It’s different than my father-in-law’s, but delicious in its own right.  It will be the recipe that I continue to make year after year, and one that my future children will (hopefully!) grow to love.  

Cornbread and Sausage Stuffing

Adapted from Picky Palate’s The Best Stuffing Ever

Servings vary, but this makes tons

Print this recipe!

Ingredients

• 1 lb. Jimmy Dean Sage Sausage
• 1 3/4 sticks butter
• 1 large onion, diced
• 6 stalks celery, chopped
• 4 large carrots, chopped
• 2 apples, peeled and chopped (I used Cortland, for sweetness)
• 5 tbsp garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tsbp fresh sage, chopped
• 2 tbsp fresh thyme, chopped
• 2.5 C chicken broth
• 14 oz. bag Pepperidge Farm Cornbread Stuffing
• 1 12 oz. bag Pepperidge Farm Herb Seasoned Stuffing
• salt and pepper, to taste

Directions

1. Preheat oven to 350 F.
2. Brown sausage in a skillet and drain.  Set aside. 
3. In a large pot, melt butter.  Sauté onion, celery, carrots and apples until soft.  Add garlic and herbs and cook for another minute. 
4. Add chicken broth and stir.  Let simmer for 10 minutes.
5. Remove from heat, and add sausage.  Mix well.
6. Pour stuffing in a very large bowl.  To stuffing, add vegetable and sausage mixture, stirring gently until well-combined.  Season with salt and pepper, as needed. 
7. Place stuffing into two baking dishes.  Bake for 25 minutes, or until top browns.  Remove from oven and serve.