A mixture of sage, sausage, onion, garlic, and celery lends this stuffing classic flavor 5 years ago, i made this sausage stuffing recipe by kathleen, the talented cook behind hapa nom, and declared it to be the best i’d ever had in my life Eggs give the stuffing enough structure to slice cleanly, while also adding a rich, custardy texture.
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Bread puddings and other moist dishes come out extremely well when cooked in a slow cooker
This classic stuffing, flavored with sage and pork sausage, is no different.
Call it stuffing or dressing, this cozy side dish is inextricably tied to thanksgiving and christmas Serious eats / vicky wasik in this recipe No matter what your taste or dietary restrictions, there’s a serious eats stuffing recipe out there for you So get creative, have fun, and enjoy the deliciousness of thanksgiving stuffing!
