Wild Eats: Spicy & Meaty Thanksgiving Stuffing

This isn’t your average stuffing. In fact, this stuffing is anything BUT average! If you want to step things up this year, whip up a batch of this spicy & meaty stuffing, and prepare to have your mind (and taste buds) blown away. 

Here’s What You’ll Need: 

  • 8 tbs butter
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 4 cups chopped onions
  • 1 1/2 lbs andouille sausage
  • 1 lb ground red meat (we used venison)
  • 2 tbs minced garlic
  • 2 tbs hot sauce
  • 2 cups stock (we used venison stock)
  • 1 1/2 cups of very fine and dry bread crumbs (we used Panco)

Here’s What You Do:

Preheat your oven to 425 degrees Fahrenheit. Melt 4 tbs of the butter over high heat in a large skillet. Then, add in two cups of the onions, one cup of celery, and one cup of the bell peppers. Saute this mixture until the onions are dark brown.  Stir occasionally. Add in the andouille sausage and the ground red meat, and cook until brown. You’ll want to stir this frequently. 

Once all of the meat is browned, you’ll add in the rest of the chopped onions, celery, and bell peppers, the rest of the butter, the garlic, and the hot sauce. Stir all of this well. Then, reduce the heat to medium and cook for a few minutes, stirring occasionally. Next, you will stir in the stock and allow the mixture to come to a simmer. Cook this until the oil rises to the surface (about 10 minutes). Stir in the bread crumbs. 

Then, you will remove the skillet from the heat, and transfer all of the contents into an ungreased baking dish. Bake the stuffing uncovered for bout 45 minutes. Every 15 minutes you will want to stir the stuffing, making sure to scrape the bottom of the baking dish. 

Voila! You have some seriously GOOD stuffing that will be a game changer for all future Thanksgiving dinners. Enjoy!