Jeff has been making his World’s Best Stuffing for Thanksgiving and Christmas dinners for as long as I can remember. The base recipe comes from his dad who made stuffing for holiday dinners when Jeff was growing up. Somewhere along the way Jeff added his own twist of hot sausage and Granny Smith apples and the rest is history.
I hope you enjoy the recipe and tips Jeff gives below, let us know what you think.
Wishing you all the best for the coming holiday season!
World’s Best Stuffing Recipe
Serves 8 people
2 packages – Pepperidge Farm Herb Seasoned cubed stuffing
1 pound Jimmy Dean Hot sausage
2 medium onions
8 celery stalks
1 clove garlic
3 1/2 cups chicken broth
12 tbs salted butter
4 Granny Smith apples
Salt and pepper to taste
1 large baking pan – I suggest using an aluminum one time use pan for easy clean up
Jeff’s Favorite Kitchen Items
Pre-heat oven to 350°.
Note: Oven temperatures vary, please adjust temperature and cooking time as needed
Veggies and Sausage ~
Dice onions and celery into small cubes then salt and pepper to taste
Melt 2 tbs butter over medium heat, add onions and celery, sautéing until tender – about 10 mins
Place sausage in hot skillet over medium heat and tear apart with forks forming bite size pieces and cook until well done.
Dice apples into 1/2 – 1 inch pieces
Mix it all together ~
Tip: Mixing together all ingredients at once can be difficult, so I suggest splitting it into 2 batches
Melt 10 tbs butter in a bowl
In a large mixing bowl combine 1 package of the Pepperidge Farm stuffing mix and 1/2 of each of the other ingredients. Mix gently until the liquid is absorbed.
Add the first half to your large baking pan, repeat the above steps and add to the baking pan.
Now that you have all of the mixture together, give it a final mix to help even out across the pan
Oven time ~
Place in your 350 degree pre-heated oven and bake for 90 minutes or longer if you like it with a brown crusty coating. If it starts to get to brown for your liking, simply cover it with aluminum foil or a baking sheet.
Our Kitchen Sources
Jeff and Kristy