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No other stuffing will do for Thanksgiving at Oak Spring Farm. This recipe is adapted from Lisa's favorite cookbook, "The New Basics", and is packed full of flavor. Trust me, you'll never go back to boxed stuffing after you try this. Packed with savory flavors and perfectly textured, this stuffing is a family favorite at the Thanksgiving table. Whether you're a stuffing aficionado or a curious cook, this recipe is for you. It's surprisingly simple to make, yet bursting with deliciousness.

Thank you for being a part of Oak Spring Farm!

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Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients

 2 tbsp vegetable oil
 3 cups Oak Spring Farm celery stalks and leaves, chopped
 2 cups Oak Spring Farm onion, chopped
 1 lb bulk sausage (we like to get local pork from Ferguson Family Farm in Freeland) or vegan sausage alternative
 2 tart apples, cut to 1/2 inch cubes, granny smith or empire are great
 1 cup hazelnuts, toasted, skinned and chopped (macadamia or walnuts work here too)
 1 cup dried, pitted cherries
 6 cups stale crusty bread, cut into 1/2 inch cubes, (if you have a winter bread share the sourdough from Bow Bread would be perfect after a few days out)
 1 tsp salt
 1 tsp dried thyme leaves
 1 tsp Oak Spring Farm fresh sage leaves, fine chopped or dried sage leaves, crumbled
 freshly ground black pepper, to taste
 1 cup tawny port (any dessert wine will work)
 1 cup chicken stock or broth (you may need to adjust salt and pepper depending on how seasoned your stock is)

Directions

1

Preheat oven to 325° F

2

Heat the oil in a large skillet over a medium-low heat. Sauté the celery and onions until they have sweated out some of their moisture and are soft, but not browned, about 10 minutes. Transfer them to a large mixing bowl.

3

Turn up the heat to medium and add the sausage to the skillet. Sauté until the sausage is cooked through and lightly browned on the outside, using a wooden spoon to break it up into small chunks. Transfer to the large mixing bowl with the celery and onion.

4

Add the apples, hazelnuts and cherries into the bowl and stir until well mixed.

5

Add the bread cubes and toss lightly to mix.

6

Sprinkle in the salt, thyme, sage, and pepper. Toss lightly to mix.

7

Add the port and the stock and toss until the liquid has been fully absorbed.

8

If stuffing a turkey, follow directions for timing a turkey with stuffing.

If baking separately, fill a buttered casserole dish (or two) with the stuffing mix and bake for about 45 minutes, it should be slightly crispy on the peaks, but still with plenty of moisture in the middle. It will smell heavenly about 10 minutes before it is done, so be patient! (If you have pan drippings from a roast, add some of this to the pan for extra deliciousness!)

DifficultyBeginner

Ingredients

 2 tbsp vegetable oil
 3 cups Oak Spring Farm celery stalks and leaves, chopped
 2 cups Oak Spring Farm onion, chopped
 1 lb bulk sausage (we like to get local pork from Ferguson Family Farm in Freeland) or vegan sausage alternative
 2 tart apples, cut to 1/2 inch cubes, granny smith or empire are great
 1 cup hazelnuts, toasted, skinned and chopped (macadamia or walnuts work here too)
 1 cup dried, pitted cherries
 6 cups stale crusty bread, cut into 1/2 inch cubes, (if you have a winter bread share the sourdough from Bow Bread would be perfect after a few days out)
 1 tsp salt
 1 tsp dried thyme leaves
 1 tsp Oak Spring Farm fresh sage leaves, fine chopped or dried sage leaves, crumbled
 freshly ground black pepper, to taste
 1 cup tawny port (any dessert wine will work)
 1 cup chicken stock or broth (you may need to adjust salt and pepper depending on how seasoned your stock is)

Directions

1

Preheat oven to 325° F

2

Heat the oil in a large skillet over a medium-low heat. Sauté the celery and onions until they have sweated out some of their moisture and are soft, but not browned, about 10 minutes. Transfer them to a large mixing bowl.

3

Turn up the heat to medium and add the sausage to the skillet. Sauté until the sausage is cooked through and lightly browned on the outside, using a wooden spoon to break it up into small chunks. Transfer to the large mixing bowl with the celery and onion.

4

Add the apples, hazelnuts and cherries into the bowl and stir until well mixed.

5

Add the bread cubes and toss lightly to mix.

6

Sprinkle in the salt, thyme, sage, and pepper. Toss lightly to mix.

7

Add the port and the stock and toss until the liquid has been fully absorbed.

8

If stuffing a turkey, follow directions for timing a turkey with stuffing.

If baking separately, fill a buttered casserole dish (or two) with the stuffing mix and bake for about 45 minutes, it should be slightly crispy on the peaks, but still with plenty of moisture in the middle. It will smell heavenly about 10 minutes before it is done, so be patient! (If you have pan drippings from a roast, add some of this to the pan for extra deliciousness!)

Lisa’s Favorite Stuffing