Easy Recipe for Stuffing — Goetta Stuffing

I created this as part of a spread of easy side dish recipes for Thanksgiving. (After all, as true Cincinnati girls, we know that everything tastes better with a little goetta – especially Thanksgiving!) It was a fun surprise beside the traditional turkey, but has proven to be one of our favorite treats any ol’ time. Try it on a sandwich, as a side to pork tenderloin, or as the base of a killer hash at Sunday brunch with crispy bacon and a fried egg right on top.

easy recipe for stuffing cooking information

• Yield: 2 Loaf Pans of Stuffing
• Prep Time: 15 Minutes
• Cook Time: 40 Minutes

stuffing recipe ingredients

• 1 Onion
• 2 Carrots
• 3 Stalks of Celery
• 2 Individual 1-lb. Packages of Goetta
• 1 Bag of Pepperidge Farm Pre-seasoned Stuffing Mix
• 2 Tablespoons Butter
• 1 Handful Freshly-Chopped Parsley

easy recipe for stuffing instruction

1. Preheat your oven to 350 degrees.
2. Prep your ingredient: wash the carrots and celery; roughly chop.
3. Place the chopped onions, carrots, and celery in a food processor and blend to a fine consistency. (I recommend stopping to scrape down the sides and blending again a time or two.)
4. When the vegetables are ready, add your butter to a large sauté pan and turn to high heat.
5. Once the butter is melted, add the puréed vegetables to the pan and cook for a few minutes.
6. After the vegetables have had time to cook, lower the temperature to medium and add your goetta to the pan.
7. Using a wooden spoon, smash the goetta into the vegetables and cook until it is a creamy consistency.
8. Empty the stuffing mix into a large mixing bowl. Pour the creamy vegetable-goetta combination over the breadcrumbs.
9. Toss together with the fresh parsley.
10. When everything is evenly combined, place in 2 greased loaf pans and cover with tin foil.
11. Bake at 350 for 30 minutes and serve warm.

easy recipe for stuffing tips and tricks

• If you are using unflavored breadcrumbs, season with poultry seasoning, and salt and pepper to taste. They will be as good as any store-bought version.
• I have made this recipe using big cubed breadcrumbs as well as finer crumbs. If you are using the larger cubes, I recommend adding water – just a little at a time – to the mixture until the breadcrumbs become moist.