Thanksgiving Scratch-Made Stuffing

Submitted by Kimarie Santiago | SALTOPIA Product: Kitchen's Keeper

This is my family recipe for traditional Thanksgiving dinner, and I cannot have Thanksgiving without it! I always stuff my turkeys for a few key reasons:

• Flavor: My stuffing is loaded with different flavors from herbs, spices, fruits, veggies and sausage which make the turkey taste delicious
• Juices from drippings: As the turkey cooks, the juice flavors from stuffing create the most amazing gravies
• Moisture: I firmly believe a stuffed bird always comes out more moist
• Space: Stuffing your turkey does save space in the oven especially when juggling a big holiday meal with lots to cook

⏱ Prep Time: 30 minutes  |  Cook Time: Cooks with the Turkey

Ingredients

• 1 pound ground pork sausage (Jimmy Dean recommended)
• 4 large apples, cored and cubed into bite size pieces
• 1 heart of celery stalks, sliced into bite size pieces
• 2 cloves of garlic, minced
• 2 yellow onions, minced
• 2 cups dried raisin/cranberry mix
• 12 cups bread cubes (1.5 loaves of bread) — save your "ends" and lightly toast them a few days before
• SALTOPIA Kitchen's Keeper, to taste
• 1 lemon
• 1 cup white cooking wine
• 1 stick of unsalted butter
• 4 cups chicken stock

Instructions

You can make your stuffing a day or two before Thanksgiving to save the stress of trying to do it all in one day.

1. Sauté the ground pork in a large skillet until it's about ¾ cooked through. Do not overcook it! The pork will continue cooking once stuffed into your turkey.
2. In a large baking pan, combine the mostly cooked pork, apples, celery, garlic, onion, raisin/cranberries and bread cubes. Mix to combine and sprinkle with SALTOPIA Kitchen's Keeper to taste.
3. If making ahead, cover and refrigerate until Thanksgiving day.
4. On Thanksgiving morning, pull your turkey out of the brine and place into a large roasting pan. Remove the bag of turkey parts from the cavity.
5. Stuff the turkey with the stuffing — pack as much as possible into the cavity. Don't worry if it's falling out of the bird.
6. Follow the cooking instructions for your stuffed turkey.
7. In a saucepan, combine the cooking wine, butter, chicken stock, the juice of one lemon, and more Kitchen's Keeper to taste. Simmer on low and use this as a basting juice while your turkey cooks — keep basting until the entire saucepan is empty.
8. Once the turkey is finished, remove all the stuffing and place into a serving bowl. Carve your turkey and enjoy every bite!

🦃 Important Note: Stuffing a turkey can add more time to your cooking clock. Be certain you read the instructions on "stuffed" versus "unstuffed" turkey cooking times. Never increase the temperature — that will only dry it out!

Happy Holidays from the Santiago family! 🍂