Mom's Sausage Stuffing

To make the original recipe created by my mom, you will: 1. Dry the bread crumbs ahead of time. ( I do this 3-4 days prior to making the stuffing) You can also purchase unseasoned, pre-dried bread crumbs. Either way is good.  2.  Make home made giblet water by simmering the giblets in water prior to making stuffing.  If that doesn't sound appealing, use unsalted bone broth, or other  unseasoned broth.  Pay attention to the added salt in purchased broth. It can get salty very fast! 3.  I am allergic to onions and have not used them in this recipe for over 20 years, so please use the amount that is good for your family.   4. Add salt and pepper to taste and 1/2 poultry seasoning to milk mixture.  Recipe would not accept this information.  

• Ready In: 1 hr
• Serves: 10
• Yields: 6 cups

Ingredients

• 1  loaf  white bread, dried and broken into bite size pieces. (Or dried, unseasoned bread crumbs purchased from the store to equal one loaf of white bread)
• 1  lb mild sausage (I use Jimmy Dean brand)
• 3 -4  stalks celery, diced
• 1⁄2 onion, diced (I am allergic, so never use)
• 3  tablespoons butter
• 2  eggs
• 1⁄2 cup  whole milk
• 1 1⁄2 cups  unsalted turkey broth, bone broth or 1 1⁄2 cups  giblet water

Directions

1. If using giblets to create your own broth, simmer in a medium pan with at least 2 cups of water for 1 1/2 hours prior to making this stuffing. If using bone broth or other broth, prepare and set aside.
2. Saute sausage in a medium skillet until brown. When the sausage is browned, add 3 tablespoons butter, diced celery and onion, (if you are using) and saute it all together on low until vegetables are soft. In a bowl, mix 2 eggs and at least one cup of the liquid (milk and giblet water), add salt, pepper and poultry seasoning, mix well and set aside. In a large roaster or large bowl, place the breadcrumbs and pour the sausage mixture over the top. Pour the egg/liquid ingredients over that and begin mixing. I usually put a plastic glove on and use my hands! Mix until moist. You will most likely need to add more giblet water/broth to make it moist. Prepare the turkey for baking, according to directions on the package. Place enough stuffing to fill the turkey cavity 2/3 full. Follow the directions on the package to roast the turkey according to weight and oven temperature with stuffing. The internal temperature of the stuffing should be 165* when done.
3. The stuffing can be baked separately in a crockpot by using a liner, cooking on low, check temperature at 45 minutes.
4. Oven baked: Line a 9x9 pan ( or similar) with parchment paper, foil or baking bag and grease it thoroughly before adding stuffing. It will stick and you will never get it out of the pan if you do not follow this step! Bake at 350* for 30 minutes and check for internal temperature of 165* adjust time accordingly until fully cooked. Watch it so that it does not burn.