Recipes from Alaska: Mom’s Famous Stuffing with an Alaskan Twist

 

My favorite stuffing!
My favorite stuffing!

 

I LOVE stuffing. To me it's not Thanksgiving without the stuffing. My mom is responsible for this, she makes the best stuffing in the world. I'm not biased or anything.

As you know, we go hunting for a caribou every Fall on the Denali Highway and we often have Italian caribou sausage made. Last year, Ben's dad spent Thanksgiving with us and suggested I add some of the caribou sausage to my stuffing. I'll admit, being the stuffing snob that I am, I turned my nose up at this suggestion, but ever the people pleaser I made one of my two dishes of stuffing with the sausage. Let me just say, I'm not snubbing the caribou sausage anymore. It was delightful! In honor of the holidays this year, I thought I'd share this recipe with you. Wishing you a blessed Holiday season filled to the brim with love, good friends and family and full tummies.

Mom's Amazing Stuffing with an Alaskan Twist

Recipe makes one 13 x 9 pan of stuffing, increase as desired.

Ingredients:

  • 1 loaf of white bread toasted and broken up into approximately 1" x 1" squares.
  • 1 8x8 pan of corn bread cut into 1" x 1" squares
  • 1 large onion chopped
  • 12-15 stalks of celery chopped (Note: you want to chop equal parts celery and onion)
  • 1 stick of butter (1/2 cup)
  • Poultry seasoning
  • Sage
  • Salt
  • Pepper
  • 1 lb of Italian wild game sausage cooked
  • 3 cups of turkey or chicken broth
  • Giblets (about 1/2 of the giblets that come with your turkey, save the other half for your gravy and other dishes)

(Note: I recommend using a food processor to chop up the onion and celery. Makes for a no muss no fuss no crying approach and saves oodles of time. I usually chop the veggies, toast the bread and bake the cornbread the day before the big meal).

Directions:

  1. Preheat oven to 350*F.
  2.  Melt one stick of butter in a medium-sized pan over medium-high heat. Once fully melted add onions and celery to pan, cook over medium heat until soft.
  3. In a large bowl, add 1/2 of bread, 1/2 of cornbread and 1/2 of onion-celery mixture and mix together, add broth as needed to moisten mixture until it sticks together.
  4. Add poultry seasoning, sage, salt and pepper to taste (Seriously you have to taste it. It should be slightly sweet, well seasoned, but not too 'herby' tasting).
  5. Add remainder of bread, cornbread and onion-celery mixture to bowl.
  6. Mix together, add broth as needed, until mixture sticks together. Add more seasonings to taste.
  7. Grease bottom and sides of 13 x 9 pan with coconut oil.
  8. Place 1/3 of stuffing mixture in bottom of pan, add layer of sausage. Add another 1/3 of stuffing mixture, then a layer of sausage. Add final 1/3 of stuffing mixture and top with remainder of sausage.
  9. Add broth as needed to make stuffing moist enough to saturate bread and make mixture stick together well, but all the broth should be absorbed by the bread.
  10.  Place in oven for 1 hour, covered with foil. Remove foil after 30 minutes to allow top to brown.
  11. Enjoy!

Comments

comments

Leave a Reply