Prep 45 mins
Cook 30 mins
Now this wasn't exactly my grandmas, but close. I have revamped her recipe a bit, but still use her classic recipe in other dishes. But this recipe, is what I have made, ever since I was twelve years old when I cooked my first Turkey Day Dinner. Yes I was only 12, honestly! It isn't traditional in that it is all cornbread, or all herb stuffing and has a little of everything, but, people can't eat enough of it. I just call it my all around comfort stuffing. The only thing is to check is with any guests if they can't eat nuts, because I do add them. Now this makes a lot. I stuff the turkey, plus make a large pan on the side. I love to freeze the leftover stuffing as I can use it in chicken breasts, Cornish hens, even a pork tenderloin, and use it for open faced leftover turkey sandwiches, or just serve with some roasted chicken. I bag it up in quart size ziplock bags and it keeps 3-4 months and it is a great, 2 minute in the microwave heat up side dish. You can easily cut this recipe in half.
- 1 lb mild sausage (I just use Jimmy Dean or any bulk sausage)
- 2 large onions, chopped
- 2 cups celery, chopped (leaves chopped too)
- 2 cups mixed mushrooms, thin sliced
- 1⁄2 cup butter
- 1 cup pecans, chopped fine
- 17 cups breadcrumbs, mixed (7 cups herbed cubes-Pepperidge Farm or any brand, 5 cups corn bread-Pepperidge Farm or any brand, 5 )
- 2 cups milk
- 1 quart chicken broth (or less)
- 2 tablespoons poultry seasoning (or mixture of Sage, Savory, Thyme and Marjoram too)
- Sausage -- In a very large pot, I usually use my big dutch oven for this or you can use 2 large sauce pans and make this ahead and just refrigerate over night. One less thing to do on Turkey Day.
- Add 2 tablespoons butter and melt on medium heat. Add in the sausage and slowly brown.
- Vegetables -- Then in the same pan with the sausage, melt the remaining butter on medium to medium low heat, then add in the onions, celery, mushrooms, nuts and cook 10-15 minutes, just slowly, don't rush them. Add in the seasoning and mix well.
- Bread -- In a small bowl, add the milk and soak the fresh bread slices and then squeeze out most of the milk. Then break up the fresh bread into crumbs until you have 3 cups. Add the fresh bread crumbs to a large bowl, along with the cornbread and herb stuffing cubes. Mix to combine.
- Then add in the sausage and vegetable mix and 3 cups of chicken broth and once again, mix well. Add a little at a time until you get a nice moist stuffing. Check for seasoning, and add more salt and pepper if needed.
- Stuff the turkey right away if making it that day and then the remaining stuffing put in a baking dish sprayed with a non stick spray. Cover with foil and refrigerate until turkey day. You can also put both in the refrigerator until the next day as well.
- Bake -- Make sure to take the stuffing out of the refrigerator for 30 minutes at least before baking to take the chill off. I check the stuffing for moisture before I bake and often add an additional 1 cup or more of the chicken stock to ensure moist stuffing. Especially for the stuffing out of the bird. The stuffing in the bird will get moisture from the turkey.
- Keep covered with foil and bake 30-45 minutes until heated through (my oven is usually on 350-375.