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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner. Ingredients:
12 ounces bulk sausage or 12 ounces sausage links |
1/2 cup butter |
3 cups onions, chopped |
1 cup celery, chopped |
3 cups mushrooms, chopped |
6 cups cornbread stuffing mix |
6 cups bread cubes |
1 teaspoon rubbed sage |
1 teaspoon dried thyme |
1 tablespoon poultry seasoning |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 cup pecans, chopped |
1 1/2 cups turkey broth or 1 1/2 cups chicken broth |
2 eggs |
Directions:
1. Saute sausage until brown; remove from pan and cut into small bites.
2. In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3. Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4. Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5. Toss well and adjust seasoning.
6. Stuffing should be moist but not soggy. Add more stock if needed.
7. Transfer to a baking dish.
8. Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9. Or better yet stuff it into a big fat turkey.
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