Prep 20 mins
Cook 4 hrs
An old family favorite, taught to me by my mother in law 47 years ago. Hints: the bread can be substituted with ready prepared bread cubes. The amounts of the seasonings are guess work as I do them by tasting as I go.They can be adjusted as you wish. No liquid is needed in the stuffing, as the turkey juice, and the fat in the sausage is all that is necessary. place a liner of foil in your roasting pan, and cover turkey with an additional sheet of foil, sealing tightly. Cooking time is 4 1/2 -5 1/2 hours.
- 1 (18 lb) whole turkey, thawed, cleaned
- 3 medium potatoes, cut into small cubes
- 3 medium onions, chopped
- 3 stalks celery, chopped
- 1 lb sage sausage, bulk
- 1 loaf bread, several days old
- 1 teaspoon sage
- 1 teaspoon pepper
- 4 teaspoons salt
- 1⁄4 cup butter, melted
- aluminum foil
- Place cubed potato in large bowl, and add the chopped onion, and chopped celery.
- Add seasonings.
- Cube the bread, and add to vegetables.
- Add sausage to the above, and mix well with your hand.
- Clean your turkey, rub inside and out with the melted butter, and spread 2 teaspoons salt inside and out.
- Put your turkey into your foil lined roasting pan, and Place dressing into the cavity of the turkey, reserving some to stuff into skin at neck, and to pack onto the wings and around legs. Cover with additional foil.
- Place in a preheated 350 degree oven. Cook for 1 1/2 hours, and remove from the oven, and using baster, place some of the liquid over turkey for moistness. Cover again, and cook an additional 1 1/2 hours. Remove, and add baste.
- Cook 1 1/2 hours more. Using a meat thermometer, check the temperature. It should read 185 degrees.
This is the best stuffing recipe I've ever had.
This is some of the best stuffing , i've ever ate . Ann
I've never tasted anything like this recipe anywhere. Now that I've tried it, all other stuffings just won't taste good anymore. This is a must for Thanksgiving! You've just gotta try this!