Health & Fitness

Mom's Sausage, Cream Cheese Stuffing

When I was a kid, I loved cooking with my parents. Mom cooked the day-to-day meals. I could cook hamburgers and mac & cheese (blue box, if you please) any time with her.

Dad and I, on the other hand, would break out the cook books—Julia was a favorite, but not the only one—and make special meals. We made hollandaise (which I curdled—oops). We made stroganoff. We made beef bourguignon. We made huge messes in the kitchen. And we made huge memories. 

But Mom was the chef in charge when it came to Thanksgiving. From prepping the turkey to putting out pre-meal munchies (as if that huge dinner isn't enough), mom worked from some time the day before until the last item was on the table. 

And while there were mishaps, like the year of the "baseball rolls," most of the dishes are perfect year after year after year.

One of them is my mom's stuffing. It's not alllllll that different than some recipes, but it's no Stove Top either, so I thought I'd share the recipe. 

I should note we always call it stuffing, but I guess it's actually dressing. Stuffing goes in a bird and you have to be careful about the temperature in order to make sure your guests don't get sick. Dressing is a little more forgiving—at least this one is, because the thing that need to be cooked (the sausage) is cooked before adding it to the rest of the ingredient. 

My mom has a habit of making three times as much as the family could possibly eat, so I asked her to break the recipe down a bit, but as always, adjust to your taste.

Here's the recipe:

Mom's Sausage, Cream Cheese Stuffing

In a big bowl, mix

1 package Mrs. Cubbisons seasoned stuffing (12 oz. box/bag)
2 rolls sausage (Mom uses Farmer John's spicy sausage- the kind that comes in 16 oz. "tubes.), cooked
1 head celery, chopped
2 medium onions, chopped
2 cups walnuts, chopped
1 8 oz. package of cream cheese, softened and broken up
1 16 oz. carton of cottage cheese
1 16 oz. carton of sour cream (you may not have to use the whole carton. You want to moisten the dressing mix, but not make it too wet to the point it mushes up.)
Madiera sprinkled in to help moisten the dressing
Salt, pepper, sage and thyme to taste

Put the dressing into a casserole dish and bake at 350 degrees for about 45 minutes or until hot throughout.

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