Mouth-Watering Make Ahead Stuffing
There seems to be a common thread linking the masses these days: we're all busy. Really busy. And when it comes down to Thanksgiving, all we really want to do is relax with our families. But the good ...
There seems to be a common thread linking the masses these days: we're all busy. Really busy. And when it comes down to Thanksgiving, all we really want to do is relax with our families. But the good news is that you can have it both ways! An elaborate, exquisite, delicious Thanksgiving that's relaxing to boot? We've uncovered some of the best festive recipes around that can largely be made beforehand. This stuffing? It's mouth-watering. Prep everything beforehand and simply assemble Thanksgiving day!
|4 Chicken Apple Sausage Links, chopped||1 Loaf of White Bread|
|1 onion, diced||1 celery stalk, diced|
|5 medium sized shallots, diced||1/2 tsp poultry seasoning|
|1/2 cup dry white wine||3 egg, beaten|
|14 ounces chicken broth, divided||2 TBS butter|
Preheat the oven to 400. Cut bread into 1/2" cubes and place them on 2 cookie sheets. Toast them for about 7 minutes. Alternatively, you can leave your bread uncovered overnight to dry it out. If making ahead, place in a ziplock bag and leave at room temperature.
Melt one tbs butter in pan on high heat. Add sausage and cook for 2-3 minutes until just browned. Remove from heat. Add additional butter to pan. Add onion, celery and shallots. Cook for 5 minutes until they start to become translucent. Add poultry seasoning and stir. Add wine and reduce completely. Remove your veggie mixture from heat and combine with sausage. If making ahead, bring to room temperature and the cover and refrigerate overnight.
Start stuffing. Add sausage + butter to pan. Brown and remove.
Add in another pad of butter. Add celery and shallots. Cook for 5-7 minutes. Add 1/2 tsp poultry seasoning (optional) and 1/2 cup white wine. Cook until wine eveporates. Add veggie mixture to the sausage. Bring to room temperature then cover and store.
When ready to cook, preheat your oven to 400. You can do this step while your turkey rests and your oven is already warm. Pour your bread into your veggie mixture and stir to combine. Add your eggs and 1 cup of your chicken broth. Stir well. Continue to add chicken broth and stir until your mixture is really moist but not wet.
Pour your mixture into a buttered oven safe dish (preferably with a lid) and bake covered for 30 minutes. Remove cover and bake for an additional 15 minutes until nice and crisp on the top. If you're in a hurry, you can switch your oven to broil and just crisp up the top. Just make sure to watch it really closely as it might burn faster than you think!