Thanksgiving Stuffing

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This tasty recipe is sure to make your side dish a main event this holiday weekend. Whether you’re serving it in a turkey or as a vegetarian alternative, you can bet it will be a hit! This recipe makes enough for about 8-10 people, so you may want to halve it if your dinner party is smaller. Otherwise, you’ve got leftovers for weeks!


4 oz. sausage meat (or 1 cup finely chopped mushrooms if you’re making a vegetarian dish)

2 tbsp butter

2 cups chopped onions

1 cup finely chopped celery

¼ cup minced parsley

½ tsp black pepper

¼ tsp nutmeg

¼ tsp ground cloves

½ tsp salt

1 tsp dried thyme

1 tsp dried sage

10 cups dried bread crumbs

1 cup chicken stock (substitute1 cup of your favourite white or red wine if you  prefer)


Crumble and brown the sausage meat in a frying pan with butter. If you are making the vegetarian version of this dish, cook the mushrooms with butter on medium heat for about five minutes, or until they’ve reached the desired tenderness.  Add the celery and onions, and cook until the onions start to brown. Remove pan from heat and add minced parsley and seasonings. Add dried bread crumbs and toss. Slowly, stir in the chicken stock or wine (from personal experience, I highly recommend using red wine), until evenly mixed. Spoon the stuffing into your turkey and roast until turkey is done, or simply moisten with additional wine and bake in a buttered dish, covered with aluminum foil for 30-45 minutes at 350 degrees farenheit.