Turkey is great and all but we think it's safe to say that stuffing is the real star of the Thanksgiving table. Our Cracked Coriander and Pepper blend features some of the traditional flavors of this classic side such as rosemary and thyme but mixes it up a bit with the addition of coriander, paprika, and mustard.
Cracked Coriander & Pepper Stuffing
Time: 90 minutes
Yield: 4-6 servings
3 Tbs unsalted butter, plus more for pan and finishing
1 Tbs vegetable or canola oil
8 oz breakfast sausage
1 small yellow onion, small diced
2 stalks of celery, small diced
½ fennel bulb, small diced
2 Tbs dry white wine
2 Tbs Spicewalla Cracked Coriander & Pepper Seasoning
1 tsp fresh sage, finely chopped, plus more for garnish
2 Tbs fresh parsley, finely chopped, plus more for garnish
Kosher salt to taste
Spicewalla Black Peppercorns, freshly ground to taste
1 1/2 cups chicken stock
1. Preheat oven to 250*F, place torn bread on baking sheet and place in the oven for about 20 minutes or until bread is dried out, remove from the oven and place in a large mixing bowl.
2. Turn oven up to 350*F and butter a 9x9 casserole dish.
3. In a large sauté pan over medium-high heat add oil and breakfast sausage and cook until browned, breaking up sausage pieces as it cooks. Remove from the pan and add to the bowl with the bread.
4. In the same pan add 3 Tbs of butter, onion, celery and fennel. Sauté until onions are translucent and slightly golden, about 5 minutes. Add salt and pepper.
5. Add the white wine to the pan to deglaze and stir into vegetables, reduce for about 5 minutes. Add to the bowl with the bread and sausage. Stir in the Cracked Coriander & Pepper Seasoning, sage and parsley. Taste and adjust salt and pepper if necessary.
6. In small bowl, whisk the egg and chicken stock together and pour over the bread mixture, stir combine and let sit for a few minutes to soak up liquid. Bread should be fairly soggy. Add more stock a few tablespoons at a time if needed.
7. Pour stuffing into prepared casserole dish, dot the top with more butter and cover with tin foil.
8. Bake at 350 for 30 minutes then remove the foil and bake for another 20-25 minutes until golden brown and crispy on top.
9. Garnish with fresh herbs and serve warm. Enjoy!
*GET AHEAD: Stuffing baked up to 2 days ahead of time and stored in the fridge wrapped tightly with plastic wrap. Reheat covered with foil at 350 until warmed through. Then remove foil for a few minutes to crisp up the top.