Here are a couple of my favorites. The sausage stuffing is my mommy's and is the best part of Thanksgiving. She used to make one for the family and one for me
Note: I think most people toss their stuffing cubes with butter. I always use stock to save on calories.
Sausage Stuffing
1 lb mild italian sausage
1 tbs basil
3 stalks celery, chopped
2 medium carrots, shredded
1 medium onion, chopped
2 cloves garlic, minced
1 package frozen, chopped spinach (10 oz)
2 cups chicken broth
13 oz stuffing cubes
salt and pepper to taste.
Brown sausage with the basil. Drain. Add celery, onions, garlic, and carrots. Cook until the onion is clear. Add salt and pepper to taste. Mix in spinach until spinach is warm.
In a separate bowl, mix stuffing cubes wtih chicken broth until broth is absorbed. Mix with the meat mixture. Press stuffing and sausage mixture into a casserole Smash in with a wooden spoon. The mixture will fit into a 9 x 13 casserole or a deeper 2 quart casserole.
Cover and bake at 350° for 1 hour.
Pork Chops & Stuffing
3 Tbs vegetable oil
6 thick cut pork chops
6 cups day-old bread cubes
1 cup chicken broth
1/2 Tbs chopped celery
1/2 Tbs chopped onion
1/2 tsp poultry seasoning
2 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. Deglaze the pan with the white wine
In a bowl, toss the bread cubes, deglazed liquid from the pan, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear.