It’s hard to believe that Thanksgiving is upon us again. Fall is always a fast-paced time in my house. We have October birthdays, Halloween, Thanksgiving and BAM—Christmas, Chanukah and New Years thrust upon us. Sometimes, I just have to take things one-day-at-a-time or it all seems overwhelming.
Luckily, I am not hosting this year’s Thanksgiving feast. My sister-in-law happily took over hosting duties! But, I’m not off the hook. I do have to help with the cooking, and honestly, I don’t mind helping at all. The Thanksgiving meal is one of my all-time favorite meals. I love roasted turkey, mashed potatoes, squash, stuffing, green beans and cranberry sauce. While everyone is sick of looking at Thanksgiving leftovers, I sit happily with my plate of leftover goodness, even 5 days in a row!
And I’m not talking about canned veggies or boxed stuffing. I make everything from scratch. Homemade stuffing is a must for me. It just tastes so much better than the boxed version. Fresh ingredients and fresh herbs equals lots of flavor. Homemade stuffing is also one of the easiest side dishes to make. You can also prep it the day before and bake it Thanksgiving day.
The Cajun Stuffing I am sharing today is made with Sun-Maid Raisin Bread. You have the sweet elements of the raisins contrasting with the spicy andouille sausage and savory vegetables and sage. It really is a kicked-up version of the same-old Thanksgiving stuffing. If you don’t like it hot and spicy, feel free to use kielbasa or any other regular sausage.
I hope you and your family have a wonderful and delicious Thanksgiving!
Cajun Stuffing with Sun-Maid Raisin Bread
1 loaf Sun-Maid Raisin Bread, cut into 1-inch pieces
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped celery
2 garlic cloves, diced
12-ounces andouille sausage, chopped
1/3 cup fresh sage
2 cups chicken or turkey broth
2 TBS extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
- Preheat oven to 350ºF/177ºC.
- Place a large skillet over medium-high heat and add olive oil.
- When oil is hot, add onions, bell pepper and celery. Stir occasionally while vegetables cook and soften, about 5-8 minutes.
- Stir in chopped andouille sausage and garlic, then season with salt and pepper.
- Continue cooking for another 5 minutes, then stir in bread pieces and sage.
- Stir everything slowly while the bread slowly deflates as it melts in with the vegetables and sausage.
- After bread has softened, stir in chicken broth and cook until most of the liquid is absorbed in the bread, about 5 more minutes.
- Transfer stuffing to a 9-inch casserole dish, cover with foil and bake for 30 minutes. Top with more fresh sage, if you like.
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.