Ingredients
Preparation
Any way you go, the beauty of this American classic is its adaptability, as it can be almost endlessly enhanced. The base recipe relies on store-bought stuffing cubes flavored with a flurry of dried and fresh herbs. But, if you wish, use the variations below (for Sausage and Sage, or Pecan and Dried Apricot) to give your homemade stuffing casserole extra dimension. Or click here for one of our most popular simple homemade stuffing recipes.
Step 2
Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock. In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
Step 6
Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
