Prep 10 mins
Cook 1 hr 30 mins
Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!
- 1 lb sausage (good quality)
- 3 (6 ounce) boxes Kellogg's croutettes ((or your favorite herb seasoned cubed stuffing)
- 1 large onion, diced
- 4 stalks celery, sliced
- 1 teaspoon poultry seasoning
- 1⁄4 cup butter
- 8 ounces chicken livers
- turkey giblets
- turkey neck bone
- 4 -5 cups water
- In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
- Do not drain!
- Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
- Bring to a boil, then cover and simmer for 90 minutes.
- Remove livers, giblets, and neck bone.
- Discard neck bone, chop livers and giblets into small pieces and return to stock.
- Put Croutettes into large bowl.
- Add stock with meat and vegetables until all croutons are well moistened.
- You will use most if not all of the stock, as you want the croutettes to be very moist.
- Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
- Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.
I have been trying for several years now to duplicate my own dad's Thanksgiving sausage stuffing. He passed away before I had a chance to make him write it all down. Each year, I've found a recipe that sounded close, tried it, and they just didn't quite make the grade. Well Terri...this is the one! The only adjustment I made was to add two beaten eggs, because I remember my dad's stuffing as having some sort of binder. I used the giblets and livers for the stock, but did not chop and add them to the stuffing. I did not stuff the bird, but put the stuffing in a large casserole (makes plenty!), and baked for about an hour. Crispy on the top, moist throughout...this was just delicious and something I've been craving for a long time. I can't thank you enough!
Wonderful! Fantastic! I can't stop eating it. I thought it to be strange adding all that chicken liver, but with out it the recipe would not have been as good. The moisture, the way it holds together and the over all texture and taste make this one a keeper. The best stuffing that I have ever eaten.
We added chopped Water Chestnuts.