Arts and Culture

Stuffing Recipes

By Maddie Ashley


Thanksgiving is all about being grateful and spending time with family. However, the Thanksgiving dishes are arguably the main show. My grandmother had a delicious stuffing recipe with loads of sausage, onions, and plenty of butter. With a vegetarian in my family, we have tried an alternative stuffing recipe with artichoke hearts, mushrooms, and parmesan cheese. However, my mother usually ends up making both and making way too much food. Therefore, to accommodate vegetarians and carnivores, it has just become tradition to overdo it! If you like lighter, healthier types of food, the artichoke parmesan stuffing is for you. If you are more drawn to sausage and onions and not afraid of a little butter, then go for my grammie’s family famous stuffing. Happy Thanksgiving!

Artichoke Parmesan Stuffing

1 pound mushrooms, rinsed, trimmed and sliced

1 tablespoon butter

2 onions chopped

1 cup chopped celery

2 tablespoon minced garlic

2 cups low sodium chicken broth

1 pound cubed sourdough bread or croutons

2 jars marinated artichoke hearts, drained and chopped

1 cup grated parmesan

1 1/2 teaspoon poultry seasoning

3/4 teaspoon crumbled dried rosemary

1 egg

salt and pepper

   In a 12 inch frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic. For about 15 minutes, stirring often, until vegetables are lightly browned. Pour into a large bowl. Add a bit of broth to pan, and stir to scrape up browned bits. Add to bowl.

   Pour two cups of broth into bowl. Add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in the stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

   Preheat oven to 350º F. Spoon stuffing into a shallow 3qt (9×13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. For about 50 minutes, bake until hot (at least 150° in center) or lightly browned.

Grammie Collins Stuffing

One 16 ounce package seasoned stuffing

1 pound roll Jones Original sausage

1 cup chopped nuts

1 cup onions, chopped and sautéed in butter

1 cup chopped celery, sautéed in butter

1 minced garlic clove sautéed in butter

1 can of chicken broth

1 stick butter melted

1 egg

1 minced garlic clove sautéed in butter

1 can of chicken broth

1 stick butter melted

1 egg

   Saute the onion, celery and garlic together, Remove and set aside.

   Saute the sausage, and when almost done, add the chopped nuts.

   Whisk egg in a bowl, add package of stuffing and stir.

   Stir in chicken broth, sautéed veggies and melted butter.

   Bake at 350º F for one hour.