Prep 30 mins
Cook 45 mins
As close to my father's turkey stuffing as I have been able to get. A savory, simple recipe that is my favorite Thanksgiving dish. Use fresh stuffing bread, not dried bread cubes for best results. Needless to say, this recipe makes a HUGE amount; enough to stuff a very large turkey and give you a 9x13 pan full. Start a day before with the bread and you'll be set.
- 4 loaves of stuffing bread
- 2 (12 -16 ounce) tubes pork sausage (try extra sage)
- 3 large onions, chopped
- 1 head celery, roughly chopped
- 1 (1 ounce) boxof bell's poultry seasoning
- 2 cups chicken stock
- Get the largest bowl(s) or roasting pan(s) you have on hand and break bread into 1 to 2 inch pieces. Let it dry out over the course of several hours (and up to 24 hours), tossing regularly.
- In a large pan, cook sausage meat, making sure that pieces are quite small and browned, not just cooked. Add to meat and drippings to bread when done.
- In the same pan, add a touch of oil and cook celery and onions until almost translucent. Add to bread/sausage.
- In several batches, sprinkle Bell's Seasoning over bread and toss to evenly incorporate.
- Evenly distribute chicken stock over bread mixture, tossing to ensure equal distribution. You may choose to add a bit more stock if you like your stuffing really moist, almost mushy. I would recommend adding it to the excess which will be baked in a pan, not to the stuffing going into the bird.
- Stuff into turkey and for extra stuffing, spray a large pan with Pam and press stuffing (known a "dressing" when not cooked in the turkey)into the pan and cover with foil.
- Bake for 45 minutes, keeping it covered.