What would Turkey Day be without stuffing?
Actually, confession: I am not a stuffing fan. Never was. Until we started celebrating Fakesgiving. The first year we did Fakesgiving, Kyle and I were deciding what to put on the menu. Turkey, of course, and pierogis (Thanksgiving tradition in Kyle’s Polish family), these smoked gouda mashed potatoes (now a Fakesgiving tradition) and maybe some mac and cheese (my specialty). But then Kyle was like, “let’s have stuffing!” And I was all, “stuffing is gross.”
Fast forward through the arguments for and against stuffing, and there we are at the grocery store shopping for stuffin’ fixin’s. Problem was, neither of us really knew what goes in stuffing. We’d never cooked it, and I barely even ate it, which meant I was zero help. So we winged it. We threw in some bread, and some sausage, and some herbs, and some other stuff – and it was MAGICAL. I tried a bite on principle. But then I had another bite. And another bite. And then people were grabbing for second helpings. And I thought, “hey…this stuffing kind of rocks.”
Over the last few years, we’ve perfected our Fakesgiving recipes. And I’ve become a stuffing convert. At least for THIS stuffing, anyway. I love this recipe because it has all the flavors of fall and it’s just perfect beside a slice of turkey and a scoop of potatoes. If you aren’t a fan of the sweetness pumpkin bread has, substitute sourdough instead – it’s just as awesome. Also, see the notes at the end of the recipe for tips on making it ahead of time – this stuffing keeps well in the fridge or freezer so you can just pop it in the oven before dinner and not have to worry about cooking everything on the day of. Which is the best.