Georgia Magazine - November 2024 - 40

GEORGIA Cooks
One year when I was talking holiday food with Barbara
Brown, one of my personal-chef customers, the topic of stuffing
came up. I cooked for Barbara and Tom for 10 years and
made Thanksgiving pie crusts and mashed potatoes ahead for
their holiday meals. This time she wanted stuffing added to the
lineup of foods I prepared. For years I just made this dish by
sight and smell, but here is a formal recipe.
This stuffing freezes very well. Double the recipe and freeze
it in square foil pans and you can enjoy it with roasted chicken
or pork after the holidays. I cover the foil pan with aluminum
foil then place in a freezer bag. When ready to bake, remove it
from the bag, and the foil-covered pan can go right in to the
oven.
You also could use muffin cups for individual servings.
Bake the mixture in the muffin tin then cool, remove from the
pan and wrap each one in plastic wrap. Freeze portions in
freezer bags or sealed containers.
DAD'S SAUSAGE STUFFING
16 cups white bread, cubed (do not trim the crusts)
16 tablespoons butter, salted or unsalted
2 cups onions, diced, about 2 medium
1 bunch celery, sliced (trim off the brown bottom and any dried
tops, but use all the leaves, as they have lots of flavor)
1 tablespoon salt
1 teaspoon pepper
4 tablespoons fresh parsley, chopped, or a bunch from the store
4 tablespoons fresh sage, chopped, or to taste (sage can be
strong)
1 (1-pound) roll sausage
1 cup chicken broth, or to taste
Preheat oven to 300 degrees. Place the cubed bread in a
single layer on 2 sheet pans and bake for 7 minutes. Remove
the bread cubes to a very large bowl. (I use my giant Tupperware
bowl.)
Meanwhile, in a large saute pan, melt the butter and add
the onions, celery, salt and pepper. Saute over medium heat for
15 minutes, until the vegetables are softened but not browned.
Turn off the heat and stir in the parsley and sage. Add the
vegetable mixture to the bread cubes and mix well.
In the same pan, cook the sausage over medium heat for
about 10 minutes, until browned and cooked through, breaking
it up with a fork while cooking. Add to the bread cubes and
vegetables.
If using a stainless-steel pan, add the broth to get all the
browned bits. If using a nonstick pan, add the broth to the bowl
of bread cubes and cooked vegetables.
Mix well and pour into a 9x13-inch baking dish. Bake for
30 minutes, until it is browned on top and registers 165 degrees
in the middle. Serve warm. Serves 8.
FRENCH TOAST CASSEROLE
Adapted from Taste of Home
12 slices bread, cubed (do not trim off the crust)
8 ounces cream cheese, cubed
8 large eggs
1-1/2 cups milk
2 teaspoons vanilla extract
1/2 cup maple syrup
Additional maple syrup, for serving
Arrange half of the bread cubes in a buttered, shallow
9x13-inch baking dish. Top with cream cheese cubes, then
remaining bread.
In a large bowl, whisk the eggs, milk, vanilla and maple
In addition to dinner, your guests might need breakfast or
brunch-and we also want to sleep in during the holidays!
An overnight casserole is perfect to pop in the oven after
preparing it ahead of time. This French Toast Casserole is one of
my favorites because it appeals to almost everyone.
If you have meat eaters, add some sausage patties or bacon
on the side. For vegetarians, maybe serve with some fruit.
40 Georgia Magazine November 2024
syrup; pour over bread. Cover with plastic wrap and refrigerate
overnight.
Remove from the refrigerator 30 minutes before baking.
Remove plastic wrap and cover pan with aluminum foil.
Bake at 350 degrees for 30 minutes. Uncover, then bake 20-25
minutes longer or until golden-brown. Serve with additional
syrup. Serves 6-8.
CARLIN BREINIG
CARLIN BREINIG
Georgia Magazine - November 2024

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