 |
Pro-Tip: Don't let the broiler get away from you or else you'll get some black spots on the bread. It's still really good though.
Photo Credit: TH |
I posted this recipe back when Holzerman Hungers was on Tumblr, but it's a Thanksgiving staple here at the ol' homestead. Stuffing, or dressing if you're making it separate and not stuffing it in the bird, is a must on any Thanksgiving plate. When I was younger and spent Thanksgiving with my family, we used to have two stuffings/dressings on the table, one with potatoes and one with sausage. In addition to being super-starchy, the potato stuffing was usually bland. The sausage stuffing, however, was the best thing on the table most of the time. However, when I got engaged, I started eating Thanksgiving with Amanda's family. Their stuffing contains livers and giblets and other pieces of offal. I respect the dedication to using all the turkey, but it's just not my bag. So in order to have stuffing on my plate on Thanksgiving, I started making my own when we got married and started hosting it at our house.
