Thanksgiving with Food Fare

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Prepared commercial seasoning can be used in a variety of stuffing recipes. However, if you prefer to make your own stuffing seasoning from scratch, try this recipe:



Stuffing Blend

6 TBS dried rubbed sage

3 TBS dried sweet marjoram

2 TBS dried parsley

4 tsp. dried celery flakes


Combine ingredients and store in a sealable container in a dry place.





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Most families have their own version of Thanksgiving stuffing. My family is no exception. However, I'd rather have many variations than none at all, so I have chosen a few special recipes for stuffing which just about everyone can enjoy.


Apple & Sausage Stuffing

  • 1 LB sweet Italian turkey or pork sausage, casing removed

  • 2 TBS butter

  • 1 large onion, chopped

  • 4 celery stalks, diced

  • 2 Granny Smith or delicious apples, cored & chopped

  • 2 garlic cloves, minced

  • 2 to 3 tsp. poultry seasoning

  • 12 C cubed country-style stuffing mix OR;

  • 12 C bread, cubed & dried in an uncovered bowl overnight

  • 2 C chicken broth (use more if necessary)

  • Salt & black pepper to taste

Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat; transfer to a large mixing bowl and crumble sausage. Melt the butter in the skillet; simmer onion for two to three minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning; cook for three to five minutes, stirring frequently. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with chicken broth, and season with salt and black pepper. Cool completely before stuffing turkey. Recipe makes about twenty cups; ingredients can be halved for less quantity. Note: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace moisture which usually comes from the turkey cavity.

Cornbread Stuffing

  • 2 C cornmeal

  • 1 TBS sugar

  • 1 TBS baking powder

  • 1 tsp. salt

  • 5 eggs, beaten

  • 1 can (12 fluid oz.) evaporated milk

  • 1/4 C vegetable oil

  • 2 C fresh mushrooms, chopped

  • 1 C celery, chopped

  • 1/2 C green onions, chopped

  • 3 TBS butter

  • 2 cans (14 oz.) chicken broth

  • 1 can (10.75 oz.) cream of chicken soup

  • 1 tsp. black pepper

  • 1 pinch dried parsley

Preheat oven to 350-degrees F. Grease a baking dish. In a bowl, mix together the cornmeal, sugar, baking powder, salt, two beaten eggs, evaporated milk and vegetable oil. Pour mixture into baking dish; bake for thirty-five to forty minutes, or until cornbread is lightly browned. Allow to cool. Crumble cornbread into a large bowl. Mix in remaining beaten eggs, chopped mushrooms, chopped celery, chopped green onions, butter, chicken broth, cream of chicken soup, black pepper and parsley. Transfer mixture to a lightly-greased 9x13-inch baking dish. Bake for about forty-five minutes. Serve.

Patrick O'Toole's Stuffing

As with other recipes from my late uncle Patrick O'Toole, exact measurements are at the sole discretion of the chef.

  • Corn bread stuffing mix (packaged)

  • White bread stuffing mix (packaged)

  • 2 stalks of celery, sliced

  • 1 onion, chopped

  • 1 can diced mushrooms

  • 2 eggs, beaten

  • Chicken broth

  • Giblets (boiled in chicken broth)

  • 1/2 C melted butter

  • Seasonings to taste: Salt, garlic pepper, sage, poultry seasoning, thyme & parsley

In a large bowl, mix all of the ingredients together well. If dry, add extra chicken broth. Stuff the cavity of the bird for cooking; or layer evenly in a casserole dish and bake for twenty minutes at 325-degrees F (or until hot). Use half to stuff the bird; bake the other half in the casserole dish.

Sausage-Chestnut Stuffing

  • 1 LB Italian sausage

  • 2 TBS unsalted butter (substitute with olive oil if desired)

  • 2 onions, diced

  • 3 carrots, diced

  • 2 stalks celery, diced

  • Salt & black pepper to taste

  • 1/2 C fresh parsley, finely chopped

  • 2 tsp. thyme

  • 1 day-old baguette loaf, cut into 1/2" pieces (about 8 C)

  • 3 C chicken broth, warmed

  • 1 C canned chestnuts, drained & chopped

Preheat oven to 400-degrees F. Fry sausage in a large skillet until cooked through, about six or seven minutes. Drain the sausage and transfer to a bowl; crumble and set aside. Add butter or olive oil to skillet and warm to medium-heat. Add onions and cook until golden brown, about eight minutes. Add carrots and celery and cook until soft, about six minutes. Add salt, black pepper, parsley and thyme; cook for another minute. In a large bowl, combine the bread, vegetables, sausage, chestnuts and broth. Transfer to a baking dish. Bake for twenty minutes, or until heated through. Serve.

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