Recipe by Chef 495452
This is my mom's recipe. I was raised on stuffing (my parents are from up north but now live in the south), not dressing so if I want stuffing when I have a turkey I either have to go to my mom's house or I have to make it myself. My mom is not a recipe kind of person but I helped her make it (so I could learn) and wrote it down as we went. These are all appoximations since I tend to vary the amounts as I cook it just like she does in her cooking. One thing is for sure, it's delicious!!! Oh yeah, it makes enough for an army... I am not sure about the cooking time, it could be more, depending if you cook it in a turkey or less if not, for the most part everything is cooked except the vegetables. ENJOY!
- 2 lbs hot pork sausage
- 1 stalk celery
- 2 -3 portabella mushrooms (cutup, 10 pieces)
- 3 large onions
- 1 zucchini
- 2 yellow squash
- 5 -7 slices whole wheat bread (cut into small cubes)
- 1 (16 ounce) packagepepperidge farm herb seasoned stuffing mix
- poultry seasoning (lots of it!)
- sage (lots!)
- cranberries (if you desire)
- apple (Granny Smith is good but your choice)
Directions See How It's Made
- Brown sausage and drain partially. (Keep some grease for stuffing).
- Cook Pepperidge Farm stuffing according to directions on package.
- Mix sausage, part of grease, cooked stuffing and all other ingredients, cooking on low on stovetop, continue to cook a while and taste, cook and taste.
- When it taste to your liking, you can either put it in the oven for 350 degrees for an hour or hour and a half or the best way is to stuff the turkey loosely with it. Don't forget to sew the turkey. If you do stuff the turkey, you will most likely have extra stuffing so you will have to bake some of it in a oven safe dish like I was talking about before.
- If you cook it in a dish in the stove, make sure you stir it every 20-30 minutes.