Whether you call it stuffing or dressing and whether you actually cook it inside a bird or not, in most homes this is a staple of the holiday season. The recipe we present here is very basic and can easily be adapted to suit your family's preferences. To add rich flavors to this dressing we use our Cattle Drive™ and Uncontrolled Chain Reaction as well as the best wagyu breakfast sausage we've ever tasted from our friends at Texas Craft Wagyu to kick it up a few notches. This batch was made with just celery and onion, but you can include many other vegetables such as mushrooms or leeks and add herbs like sage or rosemary to enhance the earthy components. The key to success and predictability here is "moisture management," so when you add more vegetables, make sure to sauté them to expel moisture prior to mixing with the dried bread cubes. Prepare this one a couple times before you intend to use it as a side for a family gathering so you can figure out what additional flavors you want to add (or not) and get a handle on the moisture management component. Stuffing is always a staple of the holidays, but you can enjoy it at any time of the year really. If you are craving the comfort of homemade stuffing, give our basic holiday stuffing recipe a try. We use a combination of Cattle DriveⓇ and Chain ReactionⓇ to create a blend of spices that gives some heat and added flavor to the stuffing while using hearty ingredients like celery, onion and spicy beef breakfast sausage. This very basic recipe doesn’t require much and is easy to make and can have you feeling that wholesome comfort. #SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
ingredients
FOR THE STUFFING
- 1 Tablespoon Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
- 1 Tablespoon Casa M Spice Co™ Uncontrolled Chain Reaction™
- 1 Tablespoon Casa M Spice Co™ Chain Reaction™
- 1 pound Texas Craft Wagyu Spicy Beef Breakfast Sausage
- 1 cup sweet onion, diced
- 1 cup celery, diced (including leaves)
- 1 cup butter
- 4 cups dried bread cubes, lightly seasoned
- 1-1/2 cups chicken broth
FEATURED QUOTE
The key to success and predictability here is "moisture management," so when you add more vegetables, make sure to sauté them to expell moisture prior to mixing with the dried bread cubes.
- Mike HernandezLET’S GET COOKING
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1.
Preheat the oven to 350℉ and then melt butter in a skillet over medium-high heat.
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2.
Add vegetables and sauté until translucent and most of the moisture has been given up, but vegetables aren't yet taking on significant color. Remove from the heat and set aside.
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3.
Brown the sausage in a skillet. Once browned, add the Chain Reaction™, Uncontrolled Chain Reaction™, and Cattle Drive™ or Uncontrolled Cattle Drive™ and stir thoroughly.
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4.
Add the broth to the sausage and seasonings.
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5.
In a large mixing bowl add the dried bread cubes, then add the sautéed vegetables and butter and mix gently, then add the browned sausages, seasonings, and broth and gently combine.
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6.
Oil a 12" x 9" roasting pan and add the mixed dressing into the roaster and cover with foil.
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7.
Bake, covered, for a total of 45 minutes. At 30 minutes, remove the foil. Check at 45 minutes. If the top is crispy, remove from the oven and let rest to cool. If not, check every 5 minutes for a crisp top and remove when the top is crisp.
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8.
Serve with the main course of your choice and gravy.
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