Traditional "Everything" Stuffing


When it comes to "big" meals, Thanksgiving definitely takes the cake, or more accurately the pie! It is easily considered the biggest meal of the year. It is the biggest meal in importance because family and friends come together to eat, to give thanks, and to eat some more! It is also the biggest meal of the year in sheer quantity. We pull out all the stops, dust off family recipes and make a little bit of everyones favorites, which adds up to a table full of food. 

One of my families favorites is traditional stuffing, so here at spicy rooster we have found a way to make that family favorite easier and more delicious than ever!

  • Bread 4 QT Cubed Bread (Now the better the bread the better the recipe, I prefer to use left over baguettes and rustic Italian bread, but this recipe works with plain white bread). 
  • 2 Tablespoons butter
  • 1 Cups Diced Yellow Onions
  • 1 Cups Diced Celery
  • 4 Cloves diced fresh garlic
  • 1 1/2 Tablespoons Spicy Rooster Organic EVERYTHING Blend
  • 1 Tablespoons Chopped fresh thyme
  • 1 Tablespoon Fresh rosemary chopped fine
  • 1/2 Cup White Wine
  • 1/4 Cup Apple Cider Vinegar 
  • 1/2 Cup Pecorino Roman Cheese (Can sub Parmesan)
  • 2 Eggs
  • 1 Quart Turkey Stock (making this fresh with the turkey neck and veggies is best, but a high quality Turkey stock can be bought in stores to make life easier)
  • **1lb Option Chicken Apple Sausage (Or another sausage that goes well is a pork breakfast sausage)


Preheat your oven to 450° degrees F.

Place cubed bread in bowl and set aside

In a medium-sized skillet, melt your butter over medium heat. Add in the onions, celery, and garlic and cook for about 6 minutes, stirring often. Add apple cider vinegar after about let reduce for one minute and then finish with white wine and reduce (cooking until onions are translucent. 

Add in your Spicy Rooster Everything seasoning and fresh herbs, and stir to combine. Turn off the heat. 

Pour half of your onion mixture over the cubed bread, toss to combine, and add in more of the onion, cheese, and your stock mixture until the stuffing is very moist, but not soupy.

Mix in two eggs (if mixture is hot, temper your eggs with a little warm turkey stock).

(Mix in browned sausage here if you choose to make the a sausage stuffing)

Place the cubed bread in a 9x13-inch casserole dish

Bake the stuffing for 45-60 minutes, until well browned, but still moist in the center. Serve hot with Turkey and Gravy :-)

Mike Lutz