Teeny Ramblers

A Blog celebrating the Teeny Ramblers of the world & and all the things that make it work

Thanksgiving Stuffing Recipe

Minimalism is kind of my thing (so are missing forks and putting the silverware on the wrong side of the plate apparently...;)  I fell in LOVE with all the things from the new Hearth & Hand line at Target.  I purchased these plates and alternated these cross and these striped pattern napkins for good measure.  The green tumblers are from Anthropologie  and the wine glasses were a wedding gift from Tiffany & Co. (although joke is on me because I don't drink wine, ha!).  Lastly, the gold silverware is from Target as well and I'm loving how it classes up the settings.  I'm planning on stopping by this sweet local floral shop to pick up a nice centerpiece to finish off the look.

And now....on to the stuffing!

I'll admit that I'm not much of a cook.  However, holidays are the exception.  To my knowledge, this stuffing recipe is completely the creation of my mother-in-law and let me tell you, it's delicious.  For me, like many, the best part of Thanksgiving is the morning after breakfast and lunch.  Our traditional breakfast includes this stuffing, with a poached egg on top with some gravy and turkey.  Think of it as an "everything but the kitchen sink" kind of breakfast (my favorite kind).

So PLEASE try out this recipe for your Thanksgiving table and tell me what you think!

Thanksgiving Stuffing:

1 stick of unsalted butter
1 large sweet onion (diced)
1 stalk celery (diced)
8 mushroom (can be any kind--we like crimini or brown)
Salt (we use Lowry's seasoning salt)
Chorizo (or sweet italian sausage)
3 Cans of Campbells Cream of Mushroom Soup)
1 Box of William Sonoma Focaccia Stuffing )
2 bags of Uncle Bens Wild Rice


1.  Melt the butter, combine onion, celery and mushrooms and sauté until onions are clear.

2.  Saute chorizo until cooked through.

3.  Put the bag of Uncle Bens Rice in the microwave.

4.  Place breadcrumbs in a large bowl, pour contents of pan plus chorizo and rice over breadcrumbs. Add Mushroom Soup (should be sticky but not dry and not too soupy)

5.  Mix and pour into a casserole dish (13X9).  Place pads of butter on top. Cook for 30-45 minutes at 350 degrees.

Voila! Amazing (easy) stuffing that is sure to be a crowd pleaser.

Happy Turkey Week!

Jaimee Lynne


  1. Sounds yummy. Since my wife and I are vegetarians I'd swap the meat with some chorizo seitan (Upton's Naturals is good)—might just have to try this recipe for Thanksgiving!