For the past few years around the American holiday Thanksgiving, my family has been raving about my uncle’s stuffing recipe. When I brought up showcasing [what I thought was] his recipe on Of Wit & Will, he sent me it via Facebook.
Turns out he saw the recipe on Regis and Kelly about ten years ago and has been using it ever since. Now you may be asking, “Who this hunk she speaks of?” The hunk, in fact, is not Regis Philbin or my Uncle William (what do you take me for?).
Mark Consuelos’ Thanksgiving Stuffing Recipe has stuck with my family ever since. This dish, shared among my loud and boisterous Italian & Polish blooded relatives, brings us together in a special way; as soon as we pile my mother’s china with Thanksgiving food, we fall silent because we’re too busy enjoying it!
1 lb. spicy and/or sweet Italian sausage
1 bag of herb season stuffing
4 apples, chopped
1 c. sour cream
4 stalks of celery, chopped
2 onions, diced
2 cloves of garlic, diced
1 bunch of parsley, finely chopped
2 c. chicken broth
pinch of salt & pepper
Preheat oven on 350 degrees.
Brown sausage out of casing.
Sauté apples, celery, onions and sauté with butter.
In a bowl, pour broth over stuffing until soft. Mix all ingredients.
Place stuffing in a buttered dish and bake until hot and golden.
Thank you Uncle William & Aunt Sharon for sharing and making this wonderful recipe every year!