A Thanksgiving Recipe: Paulie’s Stuffing

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A Thanksgiving Recipe: Paulie’s Stuffing

This is my dad’s recipe for stuffing (he’s Italian, so I have some street cred here). It’s a crowd favorite. The first year I brought my husband (then boyfriend) over for Thanksgiving he ate so much of this stuffing that he made himself sick. He literally couldn’t move and demanded not to be touched. This was back in the phase where we couldn’t keep our hands off each other, so I was shocked and appalled.

If you are looking to impress with some unique and delicious stuffing, this recipe is for you. If you are looking to get lucky, perhaps you should forego this recipe and make a salad instead.

Paulie’s Stuffing

2 packages Pepperidge Farm seasoned stuffing
3 stalks celery
1/2 large vidalia or sweet onion
2 large jalapeno peppers
12-16 oz baby bella mushrooms
3 links hot Italian sausage
1/2 stick butter
1 can Swanson chicken broth

Bake the sausage at 350 for 45 minutes, turning once; slice thinly (about 1/8-1/4″) and put aside. Dice the celery, onions, and pepper; slice the mushrooms and sauté it all in a tablespoon of butter.

While this is on the stove, empty the bread stuffing into a large bowl, put the remainder of the butter and sausage on top. When the onions are translucent, transfer the sauté on top of the stuffing mix and let the butter melt. Turn the mixture, adding the soup broth as you do as well as salt and pepper to taste. (Depending on your preference for moist or drier stuffing, you may not need the entire can of broth.)

After the turkey is stuffed, the remainder of the stuffing can be put in a casserole dish with additional pats of butter and baked along side the turkey.