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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 30 |
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As close to my father's turkey stuffing as I have been able to get. A savory, simple recipe that is my favorite Thanksgiving dish. Use fresh stuffing bread, not dried bread cubes for best results. Needless to say, this recipe makes a HUGE amount; enough to stuff a very large turkey and give you a 9x13 pan full. Start a day before with the bread and you'll be set. Ingredients:
4 loaves of stuffing bread |
2 (12 -16 ounce) tubes pork sausage (try extra sage) |
3 large onions, chopped |
1 head celery, roughly chopped |
1 (1 ounce) box of bell's poultry seasoning |
2 cups chicken stock |
Directions:
1. Get the largest bowl(s) or roasting pan(s) you have on hand and break bread into 1 to 2 inch pieces. Let it dry out over the course of several hours (and up to 24 hours), tossing regularly.
2. In a large pan, cook sausage meat, making sure that pieces are quite small and browned, not just cooked. Add to meat and drippings to bread when done.
3. In the same pan, add a touch of oil and cook celery and onions until almost translucent. Add to bread/sausage.
4. In several batches, sprinkle Bell's Seasoning over bread and toss to evenly incorporate.
5. Evenly distribute chicken stock over bread mixture, tossing to ensure equal distribution. You may choose to add a bit more stock if you like your stuffing really moist, almost mushy. I would recommend adding it to the excess which will be baked in a pan, not to the stuffing going into the bird.
6. Stuff into turkey and for extra stuffing, spray a large pan with Pam and press stuffing (known a dressing when not cooked in the turkey)into the pan and cover with foil.
7. Bake for 45 minutes, keeping it covered.
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