For Thanksgiving dinner, we usually stuck to the classics. There was always a great deal of mashed potatoes and gravy, turkey, rolls that would blow your minds, and stuffing. For the most part, I think my Mom usually would use that package stuffing mix for the traditional stuffing dish. It tasted alright from what I remembered, but it wasn't until the one year she decided to try something completely new and out-of-our-usual-stuffing-box that my expectations of stuffing were all-the-sudden changed. And changed for good. Wicked style, man.
She served up a giant dish with layers of crisp sourdough bread, spicy sausage, spots of cranberries, and a few random slices of green apple - all soaked together in the bright beautiful flavors of whatever incredible broth she had baked it in. My overall view of stuffing was completely changed, and even to this year, I try to casually request for her to make it for the Thanksgiving table. Today, I'm sharing this very recipe (or as close as I can taste) with you fine people.
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