Stupendous Stuffing

For some, Thanksgiving is all about the stuffing. I mean, other than being thankful of course. I have noticed that many people have been expressing what they are most thankful for on various social media and I find that heartening. This season is a wonderful reminder of everything that we should be thankful for and hopefully will carry forth through the rest of the year. I am thankful for the good in all humans and I believe, unlike some, that it far outweighs any other traits. When face to face with another individual, I think that he or she is basically kind, caring and thoughtful. My only wish is that people would remember that while participating in the more removed forms of communication. Back to the stuffing.

This is the stuffing that is our new family tradition and has been for several years. I love my mom’s white bread and butter stuffing, but this is a savory, crispy meal on its own.


  • Pan of Corn Bread
  • Loaf of White Rustic Bread
  • 2 Pounds of Spicy Ground Sausage
  • 1 Onion, chopped
  • 5-6 Stalks Celery, chopped
  • Bunch Green Onions, chopped
  • 1 Cup Seedless Grapes
  • 1 Cup Pecan Bits
  • 4 Cups Chicken Broth
  • 2 Cups Water
  • 2 Sticks Butter, melted
  • 2 Tablespoons Fresh Sage, finely chopped
  • 2 Tablespoons Tarragon, finely chopped
  • Pepper


  • Large Mixing Bowl
  • Chef’s Knife
  • Large Sauté Pan
  • Large Ovenproof Baking Dish
  1. Tear up the bread into small chunks.
  2. Toss in all the other dry ingredients.
  3. Brown the sausage.
  4. Drain on paper towels.
  5. Mix the sausage into the dry ingredients.
  6. In a sauce pan warm the chicken broth and water. Add the butter to melt.
  7. Add the liquids carefully. You want the bread mixture to be moist but not soggy. If you happen to add too much liquid just add a little of whatever bread is in your bread box.
  8. Very sparingly salt and pepper it.
  9. Stuff the bird and bake the rest in a buttered baking dish for 30-40 minutes at 350. I cover it for the first 30 minutes but my wife does not.

One comment on “Stupendous Stuffing

  1. Hélène says:

    Sounds great,a little question about grapes? red I assume sliced? I may go for it…in need of change .

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