This family classic is sure to have guests coming back for thirds. My family raves about this stuffing every year. You’ll enjoy our Rotisserie Crouton Thanksgiving Dressing/Stuffing with turkey, ham or as a main dish. The key to this dish is to make your own croutons. Don’t buy that sawdust on grocery shelves. It’s been sitting there since the Ice Age. My recipe is linked in the ingredient list. I make the croutons a day ahead of time. They’ll take about 25 minutes from start to end.
This recipe freezes well. To reheat from a frozen state, add 1/4 c. water, covered with aluminum foil and bake at 350ºF for 30 minutes. You can also let it defrost 24 hours prior to reheating, add 1/4 c. water, mix well and bake at 350ºF for 20 minutes.
Rotisserie Crouton Thanksgiving Dressing/Stuffing
- Olive Oil – 1 TBS.
- Red Onion, diced – 1
- Pork Sausage – 2 lb.
- Celery, chopped – 2 c.
- Crimini Mushrooms, sliced or chopped – 24 oz.
- Garlic Powder – 1 Tbs.
- Chicken Bouillon – 2 Tbs.
- Rosemary – 2 Tbs.
- Savory – 2 Tbs.
- Thyme – 2 Tbs.
- Smoked Paprika – 2 Tbs.
- Sage, chopped – 3 Tbs.
- Unsalted Butter – 8 Tbs.
- Croutons – 1.5 lb.
- Water – 1/2 c.
- Make your seasoning mix by combining items 6 through 12 in a bowl and set aside.
- Heat large stock pot on medium and add olive oil and onions. Saute for 15 minutes, while stirring occasionally.
- Add pork with celery and brown over medium heat. Look at a loved one and smile. If you’re alone, get to a mirror and say, “Good job, you!” Get back to the pot in time to stir occasionally. You’ll do this for about 8 minutes. Use a hand mirror if necessary. You’ll want to stay close by.
- Now toss those sliced crimini mushrooms in the cauldron of deliciousness and cook for 2 minutes. You’re halfway done. Twirl and tell your guests to drink more wine. If you’re alone, drink more wine.
- Add butter and toss your spices in. Mix well while singing, “I got Sunshine…on a Cloudy Day…” Cook on medium heat for 5 minutes.
- Add croutons and water. Stir well, cover, lower heat to medium-low and cook 25 minutes. Stir occasionally to ensure nothing sticks to the bottom.
- Now shout, “I’m the stuffing master!” and serve.
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