Bags of Spices

THE HUGGINS FAMILY

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Category: Holiday Favorites

  • Stuffing

    Stuffing

    This hearty holiday dressing—my riff on Opa’s classic stuffing—has become a Huggins family favorite. Rich and savory from the sausage, brightened with dried cranberries, and full of satisfying texture from toasted bread, mushrooms, nuts, and water chestnuts, it’s a flavorful and festive side dish that perfectly complements any roast or holiday meal.

    Ingredients

    • 1 lb hot sausage, uncased
    • 1 lb sage (or regular) sausage, uncased
    • 2 cans (4 oz each) water chestnuts, drained and chopped
    • 2 onions, minced (divided)
    • 2–3 cups celery, thinly sliced (with leaves)
    • 1 lb mushrooms, sliced
    • 5 cups chicken stock (start with 4 cups and add more as needed)
    • ¾ cup (1½ sticks / 170 g) butter
    • 1 tbsp Italian seasoning (or Herbes de Provence)
    • 1 tbsp parsley flakes
    • 2 tsp marjoram flakes
    • 1 tsp ground sage (add ½ tsp more if not using sage sausage)
    • ¾ tsp freshly ground black pepper
    • ¼ tsp oregano leaves
    • 16 cups bread cubes, from 2 large baguettes, cut ½–¾″ and dried overnight or toasted
    • 1 cup dried sweetened cranberries
    • ½ cup roasted pistachios or pine nuts
    • ¼ cup pepitas (optional)

      • Optional Additions:

      • 1 cup diced apple or pear for sweetness
      • 2 tsp Worcestershire or soy sauce for umami depth
      • Fresh chopped parsley or sage for garnish

    Directions

    Cook the Sausage

    Place both sausages in a large sauté pan and brown thoroughly over medium-high heat. Add water chestnuts and cook briefly to combine flavors. Transfer sausage mixture to a large mixing bowl and set aside, reserving the drippings in the pan.

    Sauté the Vegetables

    Add 1½ onions and all the celery to the pan with a small pat of butter. Cook until the onions are translucent. Transfer this celery mixture to a separate bowl and set aside.

    Add the remaining onion, mushrooms, and another small pat of butter to the pan. Sauté until the mushrooms are browned and most of their moisture has evaporated; add to the celery mixture.

    Build the Flavor Base

    In a large stockpot, bring chicken stock and butter to a boil. Stir in Italian seasoning (or Herbes de Provence), parsley flakes, marjoram, sage, black pepper, and oregano. Add the celery–onion–mushroom mixture and return to a boil.

    Remove from heat, then immediately add the dried bread cubes. Gently stir until moistened, cover, and let sit for 5–10 minutes to absorb the liquid.

    Combine and Adjust

    When the liquid is absorbed, gently fold in the sausage mixture, cranberries, pistachios (or pine nuts), and pepitas, reserving a handful of cranberries and nuts for topping.

    Adjust seasoning to taste. If too moist, spread on a baking sheet and dry briefly in a 350ºF (175ºC) oven, stirring occasionally.

    Bake

    Transfer stuffing to two greased 9×13-inch pans. Bake uncovered at 375ºF (190ºC) for 20–25 minutes, or until lightly browned on top. Alternatively, broil briefly to crisp the surface.

    Top with reserved cranberries and nuts before serving.

    Notes

    Preparation

    • To toast bread cubes, spread evenly on baking sheets and bake at 350ºF (175ºC) for 10–15 minutes, stirring once halfway.
    • Cranberries can be rehydrated in warm stock before mixing for a plumper texture.
    • Stuffing consistency can vary depending on bread type; start with less liquid and add more only as needed.
    • If using apples or pears, choose firm, slightly tart varieties such as Granny Smith or Bosc for balanced sweetness.
    • Use a mix of rustic bread types—like baguette, sourdough, or country loaf—for more depth and texture.

    Serving Suggestions

    • Serve alongside roasted turkey, chicken, or pork for a traditional holiday pairing.
    • Pair with Southern-Style Brown Gravy or mushroom gravy for extra richness.
    • Garnish with fresh herbs like parsley or sage just before serving for a pop of color and aroma.

    Variations

    • For a vegetarian version, replace sausage with sautéed mushrooms and add 1–2 tbsp soy sauce for umami.
    • Try substituting walnuts or pecans for the pistachios for a more traditional flavor profile.
    • To make it heartier, add 1 cup diced cooked chicken or turkey.

    Make-Ahead & Storage

    • Assemble (unbaked), cover tightly, and refrigerate for up to 2 days. Remove from the fridge 30 minutes before baking.
    • Freeze before baking for up to 1 month. Thaw overnight in the refrigerator before baking.
    • Reheat leftovers covered with foil in a 325ºF (165ºC) oven for 20–25 minutes, or until heated through.
  • Fresh Cranberry Relish

    Fresh Cranberry Relish

    Bright, tart, and wonderfully simple, this fresh cranberry relish has been a family favorite for generations. With just three ingredients and no cooking required, it brings a vibrant burst of color and flavor to the holiday table—refreshing, tangy, and perfectly balanced alongside rich main dishes.

    Ingredients

    • 1 pkg (12 oz) fresh cranberries
    • 1 orange, peeled
    • 1 cup sugar
    • Pinch of salt
    • ½ tsp orange zest (optional)

    Directions

    Prepare the Cranberries

    Wash cranberries thoroughly and drain well. Place in a food processor and pulse until the berries are in small, roughly even pieces. Transfer to a mixing bowl and sprinkle with sugar. Stir to coat and set aside.

    Process the Orange

    Place the peeled orange in the food processor and blend until liquefied. Stir in a pinch of salt and orange zest (if using). Pour the orange mixture over the sugared cranberries and mix thoroughly to combine.

    Chill and Serve

    Refrigerate for 1–3 hours before serving to allow the flavors to meld while keeping the relish bright and fresh. Serve chilled.

    Notes

    Preparation

    • Use firm, fresh cranberries for the best texture and flavor balance.
    • A pinch of salt helps enhance the fruit’s natural sweetness and depth.
    • Optional orange zest adds brightness and a hint of bitterness for complexity.

    Serving Suggestions

    • Serve alongside roasted turkey, ham, or pork for a refreshing contrast.
    • Use as a topping for yogurt, oatmeal, or cheesecake for a festive touch.
    • Garnish with pomegranate arils or toasted chopped pecans for added color and texture.

    Make-Ahead & Storage

    • Can be prepared 1–3 hours in advance for the best fresh flavor.
    • Store leftovers covered in the refrigerator for up to 3 days.
    • Stir before serving to redistribute juices and refresh the texture.
  • Southern-Style Sweet Potatoes

    Southern-Style Sweet Potatoes

    Great Grandma Lena was a proper Southern lady. Born on August 11, 1901, in Missouri, her family moved by covered wagon to Dover, Arkansas when she was three years old—a journey that took more than a week. At seventeen, she married Wilmer (Sr.), and Grandpa (Jr.) was the youngest of their four children. In 1936, the family made the trek to Southern California in a car with a rumble seat. Made in honor of Great Grandma Lena, these sweet potatoes have become a Thanksgiving tradition. Updated to highlight the natural sweetness of roasted sweet potatoes and topped with a buttery brown sugar–pecan crumble, this timeless side dish remains a cherished part of our holiday table.

    Ingredients

      Sweet Potato Mixture

    • ¼ cup sugar
    • ½ tsp table salt
    • 1 tsp vanilla extract
    • 4 cups roasted sweet potatoes, mashed
    • 3–4 large eggs, well beaten
    • ½ cup butter, melted
    • 2 tbsp heavy cream (optional, if mixture is too thick)

      • Topping

    • 1½ cups brown sugar
    • ½ cup flour
    • ⅓ cup butter, melted
    • 1½ cups pecans, chopped and lightly toasted

    Directions

    Prepare the Oven and Topping

    Preheat oven to 350ºF (175ºC). In a small bowl, combine the brown sugar, flour, melted butter, and toasted pecans. Mix until evenly combined and crumbly. Set aside.

    Make the Sweet Potato Mixture

    In a large mixing bowl, combine the sugar, salt, vanilla, mashed roasted sweet potatoes, beaten eggs, and melted butter. Stir until smooth and evenly combined. If the mixture feels overly thick, stir in 2 tbsp heavy cream to loosen slightly.

    Assemble and Bake

    Butter a medium baking dish and pour in the sweet potato mixture, spreading evenly. Sprinkle the prepared topping over the surface.

    Bake uncovered for 30 minutes, or until the center is set and the topping is golden brown. Let rest for at least 30 minutes before serving.

    Serve

    Serve warm as-is or drizzle lightly with maple syrup for extra richness. This casserole is a holiday favorite, especially alongside roast turkey or ham.

    Notes

    Preparation

    • Roasting the sweet potatoes deepens their natural sweetness and enhances flavor compared to boiling.
    • Using 3 eggs results in a slightly denser, more velvety texture, while 4 eggs yield a lighter, more custard-like consistency.
    • If the mixture feels too thick, add 2 tbsp cream or milk for a smoother texture.
    • Toasted pecans add a richer, nuttier flavor to the topping—toast at 350ºF (175ºC) for 5–7 minutes, until fragrant.
    • Click here for our family’s original recipe.

    Serving Suggestions

    • Perfect for Thanksgiving or Christmas dinners alongside turkey, ham, or roast chicken.
    • Pairs beautifully with Southern Brown Gravy for a savory-sweet balance.
    • Serve leftovers warmed for breakfast with a drizzle of cream or maple syrup.

    Make-Ahead & Storage

    • Prepare through assembly (unbaked), cover, and refrigerate for up to 2 days. Bake just before serving.
    • Freeze (unbaked or baked) for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
    • Reheat covered at 325ºF (165ºC) for 20–25 minutes, or until heated through.
    • Store leftovers refrigerated up to 4 days or frozen up to 1 month.