If you’re following me on Instagram, you would know that I was a bit stressed about making the stuffing for our Thanksgiving dinner last night. Like what I mention on Instagram, after 19 years of being married, I attempted to make the stuffing for the family. I was a bit nervous and pressured because Tom’s recipe, while it is good it’s not really for the Asian palette (read: not savory enough for me haha), I decided to take charge instead.
Photo taken from Instagram
Ina Gartner is my girl when it comes to savory dishes. I used her stuffing recipe as base and tweaked it to make it my own.
I am happy to report that the stuffing I cooked was a winner! Everyone especially Tom loved it! I am so happy!!! I am grateful I didn’t screw up on the recipe and as a way so giving thanks to all my readers and social media “followers,” I am sharing my recipe:
Sage, Sausage & Dried Cherries Stuffing
Photo taken from Instagram
Ingredients:
8 cups 1-inch bread cubes, white or sourdough (1 pound loaf)
4 tablespoons (1/2 stick) unsalted butter
1 cup medium-diced yellow onion
1/2 cup medium-diced celery (1 stalk)
2 small green apples, unpeeled, cored and diced
2 small red apples, unpeeled, cored and diced
2 tbsp fresh sage, chopped
1 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1/2 cup dried cherries, chopped
Directions:
Step 1: Preheat the oven to 300 degrees F.
Step 2: Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Step 3: Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
Step 4: In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Step 5: Add the chicken stock and cherries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.
Step 6: Serve warm and with a smile!
*Serves 4-5
Tom cooked the perfect turkey last night. It was juicy, tender and delicious! He did it so effortlessly too. It even got a two thumbs up and a loud “That turkey is awesome, dude!” from our 4-year old son Dylan. LOL
Dinner was great. No mobile phones, just good and fun conversations. I love it!
Photo taken from Instagram
I woke up this morning feeling extra happy and grateful. Thanksgiving is truly one of our favorite occasions.
Now, the Epperson’s are onto eating the leftovers. Exhibit A: Tom’s homemade pumpkin pie covered in whipped cream. His pie is made with a thin layer of crust and filled with smooth, light and yummy filling. My life is complete.
Photo taken from Instagram
Thank you for my family, friends and food on the table. Thank you for all the opportunities that come my way. Thank you for all the blessings and most of all, thank you for this amazing and wonderful life!
Happy Thanksgiving!