cornbread-stuffing
cornbread-stuffing

Admit it, you did it to yourself. You waited. Reassured yourself that you still had time, or just weren't aware that you had to bring a dish. One way or another, it's the last-minute and you need a Thanksgiving side. You don't have time to do anything from scratch, but you need to bring something to the table other than a box of Entenmann's cookies. Whether you're in a rural town, the 'burbs, or Brooklyn, chances are you can find the ingredients to put together a palatable, dare we say a perfectly passable, stuffing for your Thanksgiving meal. Swallow your pride, grab a couple of boxes of stuffing mix, and follow our lead.

Last Minute Stuffing

  • 2 boxes Stove Top cornbread stuffing mix (if you can't find cornbread, just use original)
  • 3 - 4 Cups Chicken stock
  • 1/2   Cup Butter
  • 1 Small onion, diced
  • 4 Celery stalks, sliced thinly crosswise
  • 1 TBSP Extra virgin olive oil
  • 3/4 lb Jimmy Dean Regular pork sausage (if you can't find Jimmy Dean, substitute ground sweet Italian sausage)
  • 1/2 Cup Dried cranberries
  • 1/2 Cup Chopped walnuts

Make the stuffing per the instructions on the box, but substitute chicken stock where it calls for water. This should mean boiling roughly 3 cups of stock with 1/2 a cup of butter, then adding in stuffing mix, covering for 5 minutes, and fluffing with a fork.

While the stock is boiling for the stuffing place a pan over medium heat, add a tablespoon of olive oil and cook your celery and onions until softened (about 5 minutes).

Add the sausage to the celery and cook, stirring occasionally until browned (another 5-8 minutes).

In a 13 x 9 baking pan, pour in the stuffing mix once it's properly fluffed. Add the dried cranberries, walnuts, sausage and veggie mix, and stir everything together. Place it in a 350 degree oven for 30 minutes, or until the edges start to crisp a bit.

Wipe brow, serve, secretly bask in the oohs and ahhs of your dining companions. Oh, and plan ahead next time.

Comment