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We're going to make the most amazing homemade stuffing
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Maybe you're having a holiday party, you're having people over, or maybe you just really like stuffing
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I don't know, it doesn't really matter, you don't need an occasion. But thanks to Julia behind the camera, we got her grandmother Madonna's recipe
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So thank you so much, Madonna, by the way, that's a really cool name. We have a few ingredients here today, simple is best, right
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We've got a loaf of French bread, which is like the base of the stuffing
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Celery of course, a white onion, some pork sausage, some olive oil, some herbs, you
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need some herbs, and some butter. So very simple, and you know what's going into the recipe rather than a box stuffing
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which is totally okay. That's convenient as well. We're going to do a video about that actually later, and we're also going to compare the
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two, the box stuffing and then the homemade stuffing. So look out for that, we will link that below
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We're going to start chopping the vegetables, and we're going to need to put the sausage
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in the pan, get that cooking before we put everything in this beautiful Pyrex pan that
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I got for my wedding. Thank you whoever gave me that. And we will be back after that at the end and give it a little bit of a taste test
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So let's get started chopping. It's done cooking, and we're going to put it in a bowl and then use the grease from
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that sausage to cook the celery and the onions, I'm guessing to make them very flavorful
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We're going to turn it back on to what? Low? Low medium
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Low medium. Perfect. Low medium so that butter can melt, and then we're going to put our vegetables in there
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White onion. So now the vegetables are getting more translucent and they're tender, so I think they're pretty good
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And then we're going to add the sausage into the mixture, just so it's all mixed up when
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we're ready to put it together with the bread, which is almost done getting toasted in the oven
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We're going to take that out, and then we're going to mix all of this stuff together, and
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then we're going to have to bake it again for 30 minutes
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Now we just add this half cup of butter. Make sure you make your butter at room temperature, so leave it out, don't just take it out of
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the fridge and try to do this, or you can melt it a bit in the microwave
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I just wouldn't melt it more than like 30 seconds in there
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Just so it is able to mix with everything. Now that the butter is mixed with the toasted bread, the spices, the sausage, the onions
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the celery, we're going to put it back into this glass pan
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This is a Pyrex, highly recommend if you are looking for one
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We'll put a link in the description below. And then just make sure it's all even there
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If you feel like you want a little moisture for the stuffing, you can add a half a cup
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of water at this point. It looks like it just needs a little bit of extra moisture, so I'm going to do that
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So now we're going to put it in the oven. We turned the temperature down to 300, and we're going to bake it for 30 minutes
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Now our stuffing's been in the oven for 30 minutes, it's ready to take out, so let's
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see how well this deliciousness turned out. Smells delicious
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Here is the big moment. We're going to give this a try. We have these cute little cups
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Put some in. Oh, it's very hot. The bread is kind of toasted, but also, what's the word? Tender? Soft? Yeah
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There you go. Thank you. Which I think you can play with. If you want it more crispy, don't add the water
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If you want it less crispy, unless you add some water. Give it a try
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Mmm. Wow. That's really good. What do you think
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Yep, you did it perfectly. It's really good. That's all I can say
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The pork sausage was already seasoned, so I feel like that gives it a lot of flavor
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and that comes through a lot. And then, of course, the butter, and the olive oil, and then herbs de province
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I had never heard that before. It sounds really fancy. All of it comes together really nicely
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And how does the bread taste? Really good. It's a little bit crispy, but also very soft. Good
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You can probably taste the butter in there. I can see the butter. Yep. Okay, so just to recap, we made all of the ingredients kind of separately
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Of course, cooked the sausage, took it out, cooked the vegetables in the grease, and added butter
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Then we tore up the bread, and we put the olive oil spray on it, put that in the oven
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for 15 minutes first. And then we mixed everything together, added more butter, a half a cup, and then we also
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added the half a cup of water. But again, if you want to prepare this the day before a holiday or a gathering, you can
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do all that. Just maybe don't put the water in there, because you don't want your bread to get soggy
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And then have it ready. I have this little lid that goes on this, so it's perfect
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But all you have to do is take it out of the fridge and then go bake it for 30 minutes
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on 300. So that saves you a bunch of time. You can work on your turkey or your pies or whatever
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But I know for me, the less, the better on the day, because it gets pretty stressful
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We will also add this entire recipe in the description below, and we'll also add it to
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our article, How Much Stuffing Do You Need? For a Large Crowd
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So we'll add that to our article on cookforfolks.com and we'll put that below for you as well
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Do you want a bigger bowl? Yes
