The Great Thanksgiving Stuffing Recipe Rivalry

The season surrounding Thanksgiving is one of our favorites as a family. This time of year brings festive gatherings and shared meals and there is nothing we love more than celebrating Thanksgiving with a little friendly rivalry thrown in.  

One of our best-known traditions during Thanksgiving is the coveted Johnson versus Blank Family Stuffing rivalry. This friendly competition has been in existence for as long as we can remember.  
 
To give you a little backstory, both the Johnson and Blank family have a signature stuffing or (as some may call it) dressing recipe that is brought to Thanksgiving each year. Due to the history of both recipes dating back generations, it simply was not an option to choose just one stuffing to serve at Thanksgiving, so a friendly “rivalry” ensued resulting in both recipes being in attendance each year.  

The best part? Each family member has claimed their preferred stuffing recipe and year after year they will ONLY eat their favorite. 
 
The Johnson and the Blank family stuffing recipes have long been on the menu at Thanksgiving gatherings and both families would never let a holiday pass without preparing their respective recipes. You may ask yourself, what makes these recipes so special? Well, to start, each recipe provides a similar outcome but with very different ingredients. Ready to dive into the deliciousness?  

 

Johnson Family Stuffing 

  • Cornbread 

  • Sausage 

  • Chicken Stock 

Blank Family Stuffing 

  • White Bread 

  • Bacon 

  • Chicken Broth 

 

 

Johnson Family Stuffing Recipe  

Serves 8 

 

Ingredients  

4 cups cornbread, broken up into small pieces (divided) 

2 bunches green onions, including green tops, sliced 

2 large Spanish onions, chopped 

2 green bell pepper, seeds removed and chopped 

4 stalks of celery, including leaves, sliced 

1 bunch flat-leaf parsley, chopped 

8 tablespoons unsalted butter, divided 

2 pounds ground hot Italian pork sausage 

32 ounces chicken stock 

2 tablespoons kosher salt 

1 tablespoon freshly ground black pepper 

Preheat the oven to 350 degrees F. In a large sauté pan, add sausage. Cook on medium heat, stirring to break up into smaller pieces, browning all sides. Sprinkle 1 tablespoon of salt and ½ tablespoon of pepper and stir. Using a slotted spoon, remove sausage. Melt 4 tablespoons of butter to the same pan, scraping up all drippings. When melted, add onion, celery, bell pepper and green onions, cook until softened. Add pork, parsley, salt and pepper to mixture, stir and cook for 2 minutes. Cool.  

In a small saucepan, melt 3 tablespoons of butter. Break up cornbread into medium-size pieces. Combine ½ of the cornbread to butter, stirring to coat. Place the buttered cornbread onto sheet pan in a single layer. Toast in oven until crispy and browned, shaking and stirring often to ensure all sides get toasted. Cool.   

Combine the sausage mixture and cornbread into a large mixing bowl, stir well. Add small amounts of chicken stock, stirring in between additions until the mixture is wet (but not too wet). Taste and add more seasonings if needed. 

Butter a large casserole dish with remaining butter and add stuffing. Cover with foil. Prior to serving, place in a 350 degree oven until warmed through, about 30 minutes. 

 

 

 

Blank Family Stuffing Recipe  

Serves 8  

 

Ingredients  

2 pounds Italian or French Bread, cut into small cubes and dry out by air in oven 

1 pound bacon* 

4 tablespoons butter 

1 ½ cups diced white onion 

1 ½ cups diced celery 

1 teaspoon dried sage 

¾ teaspoon salt 

½ teaspoon pepper 

2 large eggs 

2 cups low sodium chicken broth 

Cut bacon into 1-inch pieces, sauté, drain, and set aside. Sauté onions and celery in butter. Combine bacon, onion, celery and spices and mix together. Combine the mixture with bread, eggs, and broth in a baking dish. Cover with foil and bake for 35 minutes at 400 degrees. Remove the foil for last 10 minutes of baking and serve warm as a side dish or stuff into the turkey.  

*You can make bacon, celery onion and spice mix the day before and refrigerate until ready to mix with bread eggs and broth. 

 

 


So, Team Johnson or Team Blank? There can only be one...just kidding. We hope you enjoy these delicious recipestry preparing both at your Thanksgiving gathering this year and have your family vote on their favorite!  

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