The Best Thanksgiving Stuffing Recipe

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This is the Best Thanksgiving Stuffing I’ve ever made! Instead of mincing up the classic Thanksgiving herbs like sage, rosemary, and thyme, I use a chicken broth that is already infused with those herbs (Swanson® Tuscan Chicken Flavor Infused Broth), so the flavor is soaked up in every bite. It’s so good! Find the full recipe below, and feel free to browse here for more recipe ideas: http://campbellk.it/1u0gMAO

Ingredients:
1 loaf ciabatta bread, cut into cubes and left out overnight
1 stick butter
3 cups chopped yellow onion
1.5 cups chopped celery
salt
3/4 lb Sweet Italian pork sausage, casing removed
1/2 cup chopped parsley
2 eggs, beaten
2.5 cups Swanson® Tuscan Chicken Flavor Infused Broth

Directions:
Preheat the oven to 375 degrees F.

Melt the butter in a large skillet over medium heat, then add the onion, celery, and a pinch of salt. Cook for about 10 minutes, until the vegetables are soft and fragrant.

Pour the cooked veggies into a large mixing bowl, and return the skillet to the heat. Turn the heat to medium high, and brown the pork sausage. Break the pork sausage up into small pieces with your spatula, if needed, and cook until fully cooked through, about 7-8 minutes. Add the cooked pork sausage to the mixing bowl as well.

Add the bread cubes to the mixing bowl, as well as the parsley and eggs. Slowly pour the Swanson Tuscan Chicken Flavor Infused Broth over the bread cubes, then toss everything together to distribute the ingredients evenly.

Pour the ingredients into an 8×11 baking dish, cover with aluminum foil, and bake for 40 minutes until golden on top. Enjoy!

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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

Disclosure: This video has been sponsored by Swanson. I have been using their broths and products for years and I think many of you have too! Hope you enjoyed this recipe.
The Best Thanksgiving Stuffing Recipe

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