For me, that would be a box of stuffing mix with meat and veggies added. And strangely enough, after over ten years of celebrating Thanksgiving with my husband's family I have come to like my stuffing with chourico, which is a Portuguese pork sausage. It's rich, spicy flavor is a perfect compliment to the mild turkey and traditional seasonings.
Stuffs one 20 lb turkey, Serves 6-8
8 tablespoons (1 stick) unsalted butter
2 medium onions, finely chopped
5 stalks celery, finely chopped
1 16 ounce box traditional stuffing mix (such as Bells)
1 pound chourico, casing removed and chopped
10 ounces mushrooms, chopped
3 1/2 cups turkey or chicken stock
Melt the butter in a large saute pan over medium heat. Add the onions and celery. Saute for about 10 minutes, then transfer to a large bowl along with the stuffing mix.
Next, add the chourico to the saute pan. Saute for about 5 minutes, then add the mushrooms and cook for an additional 10 minutes, until the mushrooms are soft and the chourico is browned.
Transfer the chourico and mushrooms to the large bowl with the stuffing mix, onions and celery.
Turn up the heat to high and use the stock to deglaze the pan. Pour the warm stock over the stuffing and mix well.
At this point, your stuffing is ready to go in a turkey, a casserole dish or the refrigerator.
If baking, place in a covered casserole dish at 350 degrees for 30 minutes. If you like your stuffing with a crunchy layer on top, remove the cover for the last ten minutes of cooking.
If refrigerating, warm in the microwave before placing in your turkey.