Prep 10 mins
Cook 15 mins
Old family recipe from my cousins in Osage, Iowa. Use it to stuff a turkey or bake as a side dish.
- 7 cups white breadcrumbs
- 5 cups cornbread, crumbs
- 3⁄4 cup butter
- 1 cup diced onion
- 1 cup diced celery
- 1 lb fresh link sausage, cut up
- 1 teaspoon salt
- 1 dash pepper
- 1 cup chicken broth or 1 cup bouillon
- 1 teaspoon sage
- Combine bread crumbs and seasonings.
- Melt butter in frying pan.
- Saute onion and celery until tender.
- Remove the onion and celery.
- In the same butter, brown the cut sausage links.
- Remove links.
- Stir in broth in same butter until hot.
- Combine all ingredients; tossing gently.
- Diced, cooked poultry giblets may be used instead of sausage.
try 1 cup of apple juice in place of chicken broth
This is it! Just like my mom's old recipe from Osage. I did cube my bread, but otherwise followed the recipe and then baked the dressing. Yummy delicous!! This is what I'll be making from now on.
This is essentially "my" stuffing recipe...or at least my version of my father's recipe that he never wrote down. I like to use a whole package/roll of the bulk pork sausage (Tobin's brand is my preference) and I use an entire box of Bell's Poultry Seasoning. NO, it is not overwhelming, especially since I am usually working with three loaves of stuffing bread (all white). In our family, it simply isn't turkey, and it isn't Thanksgiving without this recipe.