Thanksgiving Stuffing

For years I worked on finding the perfect stuffing recipe. I had always enjoyed my mom’s but I wanted to find one of my own that had some goodies in it that my mom’s didn’t have. So after years of experimenting I finally settled on a stuffing recipe that has been my standard for over a decade. I call it Stuffing a la Lisa. I hope you try it and the Sugar Snap Pea recipe that follows. Both recipes are the key to simple Thanksgiving sides.

See you next month, Meet me in the kitchen!
Lisa Breithaupt, The Gourmet Librarian

Stuffing a la Lisa
1 lb. sausage
3/4 cup of raisins
1 cup of celery chopped
2 small onions chopped
1 1/2 cup mushrooms chopped
1 14 oz. bag cubed stuffing, plain
1 can of chicken broth
1 cup of Brazil nuts (optional)
salt and pepper


Saute the 1 lb of sausage and drain. In skillet saute the raisins, celery, onions, and mushrooms. When these items are carmelized add the sausage back into the skillet. Stir in the cubed, plain, stuffing and add broth. Season. Pat into a greased 9X13 baking dish. Bake at 350 degrees for 1 hour.
If you are vegetarian you can make this without the sausage and use vegetable broth instead of chicken broth to moisten the stuffing.

Sugar Snap Peas and Red Grapes

3/4 lb of sugar snap peas
1 t. unsalted butter
1 shallot finely chopped
1/4 t. salt
1/2 cup seedless red grapes halved


Blanch peas. Cool. Heat butter. Saute shallot (or small onion). Add peas, salt, pepper, and grape halves. Heat through and serve immediatly.

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