Recipe by designerchef in Chicagoland, Illinois
This recipe is from my husband's mother and is a family tradition and loved by all. It is surprisingly easy. There is never enough so I usually double this recipe. Our son is very allergic to dairy products so I was thrilled to discover that this was safe for him as long as I double checked the ingredients in the sausage and Cubed Stuffing each time as things change. Needless to say, it is his favorite part of Thanksgiving.
- 1 lb Bob Evans sausage, Mild sausage
- 3⁄4 cup onion, finely chopped (one large)
- 8 celery ribs, finely sliced
- 1 (16 ounce) can chicken stock
- 1 (14 ounce) bagcubed peppridge farm herb stuffing mix
- 1⁄4 cup fresh parsley, washed and chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
Directions See How It's Made
- To make this easy to prepare, I chop the onion, celery and parsley first.
- In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
- In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
- Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.