The Recipes

Holiday Stuffing

How on earth to cook for just one or two during the holidays??  It is possible, I promise.  You just have to stretch out what you cook - no nine dishes for one day, which is a good time, but wasteful - and by doing that, you stretch out the holidays!  Who needs every last tradition on one day?  Make a turkey breast, a chicken breast, a ham, or even just make a meal of sides.  Here's how to do stuffing for two (or one with leftovers!).

Holiday Stuffing


- 4 slices of any bread
- 1/4 onion, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 1 c. chicken stock
- 3 T. minced herbs such as rosemary and thyme
- 2 small links of any sausage, or one large (I used 2 links of locally-made lamb sausage with fennel)
- salt
- pepper
- olive oil

Let the bread dry overnight in open air.  Tear into bite-size pieces.

The day-of, preheat the oven to 350 minutes.

Split the casings of the sausage.  Add it to a skillet with a very light drizzle of olive oil, just to get it going.  Let it brown thoroughly, breaking it up with a wooded spatula or spoon.  Once it is browned, transfer it to a paper towel-lined plate.

Add the onion and celery to the pan and season with salt.  Let them sweat for 5-6 minutes.  Add in the garlic and herbs and stir for a minute longer.  Add the bread and toss to coat.  Add the chicken stock and make sure all pieces are soaked.  Transfer to a greased baking dish.  Add more stock if needed.

Bake for 30-40 minutes and let rest.