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Favorite Thanksgiving Sides, Part 2

Stuffing!! or Dressing? What’s the difference? One fancier than the other? No.Stuffing, gets “stuffed” into the cavity of the bird just before roasting. Dressing is the same ingredients, etc as stuffing, just baked in a separate dish.

I refer to it all as stuffing, and I love the “stuff” and am known to make two or three times as much as I will actually need for dinner, so there will be plenty of leftovers.

What kind do you make? And do you make extra too?

In order to do this and save time, I take short cuts, tasty ones…

Pepperidge Farm

I make the sausage and mushroom version as listed here, but I also saute the onions and celery with a stick of butter, then cook the sausage and mushrooms together with the celery and onion. When its done, I let it cool for about 10 minutes. Then I toss it together with the seasoned bread crumbs, and add the chicken stock, stirring until it becomes the right consistency. I then bake it, covered with foil for about 20 minutes, then I take the foil off and bake it about another 20 minutes until the top is brown and crunchy, but the stuffing is not dried out.

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