3-Ingredient Thanksgiving Stuffing
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
33
Spice
59
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Oil a 3-qt
3
Baking dish
4
Heat remaining 1 Tbsp
5
Oil in a large skillet over high
6
Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes
7
Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes
8
Transfer sausage mixture with drippings to a large bowl
9
Add bread and toss to combine
10
Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper
11
Pour over bread mixture, then toss to combine
12
Transfer to prepared baking dish and cover tightly with foil
13
Bake stuffing 40 minutes
14
Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more
15
Top with celery leaves, if desired
16
Preheat oven to 350°F
17
Oil a 3-qt
18
Baking dish
19
Heat remaining 1 Tbsp
20
Oil in a large skillet over high
21
Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes
22
Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes
23
Transfer sausage mixture with drippings to a large bowl
24
Add bread and toss to combine
25
Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper
26
Pour over bread mixture, then toss to combine
27
Transfer to prepared baking dish and cover tightly with foil
28
Bake stuffing 40 minutes
29
Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more
30
Top with celery leaves, if desired
31
Do Ahead Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving
32
Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving