Recipe by keno55437
Mom's recipe for Thanksgiving sausage stuffing. Can be stuffed in turkey for a moister version. Makes large tin tray of stuffing. We usually at leat double it for our get togethers of 12-14. We like leftovers :-) Equipment: Large Frying/Saute Pan, Large Mixing Bowl, Cutting Board, Sharp Knife, Mixing or Wooden Spoon, Med to Deep Foil Baking Pan, Aluminum Foil, enough to cover baking pan. PAM Spray, Optional
- 1 cup salted butter (or your preference)
- 3 tablespoons butter, to coat foil pan (Can sub for PAM spray)
- 3 (10 ounce) bags dry bread cubes (10 to 14 ounce each. Use mostly 'Seasoned', but can be any brand. Can use some Cornbread cubes or ot)
- 1 large onion
- 3 -4 stalks celery
- 2 lbs pork sausage (Jimmy Dean Pork Sausage, Regular flavor, but can use any brand. Can use part Sage or Spicy variety, )
- 3 (32 ounce) boxes chicken broth (Any brand. Will use UP to 3 boxes, may only need 2.)
- garlic salt (Oregano or Basil) or salt (Oregano or Basil) or pepper (Oregano or Basil) or italian seasoning (Oregano or Basil)
Directions See How It's Made
- Chop onion and celery into a medium dice.
- In large frying pan, melt one stick of butter and saute vegetables. Season generously with Garlic Salt, Salt, Pepper, and Italian Seasoning. (It WILL be salty, but remember -- this mixture will flavor the dry bread cubes later). When done, empty into large mixing bowl.
- Preheat oven to 350 degrees.
- Using the same pan, brown pork sausage. Be sure to break into chunks as it's cooking. Drain off grease, and empty into large mixing bowl.
- Add 2-3 bread cubes into the mixing bowl and stir. Set aside for now to allow the cubes to absorb the juice and flavor of the vegetables and sausage.
- Use the same pan again, melt the other stick of butter and heat through with two boxes of chicken broth (you may not need the 3rd).
- Pour amounts of the heated butter/chicken broth mixture over the cubes, et al in the mixing bowl. Stir to mix. DON'T pour it all at once! It's not an exact science, and you'll want it moist enough that it WILL NOT hold a firm form of a meatball. It may appear TOO juicy, but it will cook out when baking. Be generous, or it will be too dry. We like it to come out crunchy on top, but moist below.
- Taste to make sure it's flavorful. Adjust seasoning, if needed.
- REMEMBER to butter or PAM spray the foil pan.
- Load the stuffing mixture, and smooth on top.
- Cover with foil and bake at 350 degrees for 30 minutes or so. Remove foil and bake for additional 15-20 minutes, or until crispy and golden on top. Let it sit for a few minutes before serving.