For many years of my youth, I would get up with my Dad (OK, not as early as he did but early) and help him with making our Thanksgiving meal. I’ll admit, a lot of the time I was just watching him and soaking up all the things he did to make that meal so great. But I must have learned something from him because I think I make a pretty good stuffing. Dad simmers the neck and giblets to use in the stuffing but I don’t. I do add sausage to mine and I can’t remember if he ever added carrots to his but I have added that to mine. The basics is what I learned and of course, every cook makes the dish “their own” with touches like the ones I have made. As far as measurements, this recipe will be a bit hard for me to write down as I don’t truly measure anything. I don’t believe Dad did either. However, I will try to be as exact as I can with the measurements. This recipe will make enough to stuff your turkey and also a casserole dish for the oven.
1 package Pepperidge Farms herbed stuffing cubes
2 cups of chicken broth, warmed
1 stick butter
3-4 stalks celery, diced (depending on your taste)
2 medium carrots, diced
1 large onion, diced
2 -3 tsp minced garlic
1 tbsp poultry seasoning
salt and pepper to taste
1 pound sausage (I use a hot or spicy sausage)
2 tbsp fresh chopped parsley
2 tsp Italian seasoning
1 small can mushrooms, chopped
Preheat oven to 350 degrees (if roasting a turkey, oven can be at 325 degrees, just add a few extra minutes to your cooking time)
Spray a casserole dish with non-stick spray
Pour stuffing cubes into a large bowl.
Heat chicken broth in a small saucepan till warmed, keep on low till needed
Brown and crumble the sausage in a medium frying pan, drain, and set aside.
Melt the butter in a large frying pan over med-high heat. Add the celery, onion, carrots, mushrooms, and garlic. Saute till just about softened.
Add poultry seasoning, Italian seasoning, and salt and pepper to taste. Add the parsley and stir all the goodness in.
Add in the sausage and combine, Heat till sausage is warmed again.
Pour the sausage/vegetable mixture over the stuffing cubes and combine well.
Once it’s combined, start to add the chicken broth, a little at a time. You want your stuffing to be moist, not mushy. You’ll know when it’s enough. You many not use all of the broth you warmed up.
At this point, you can pour it in to the casserole dish you prepared and bake in a 350 degree oven for about 30 – 45 minutes, till the top is golden brown and the stuffing is hot.
If you are stuffing a turkey, do this when you are ready to put the bird in the oven and not a moment before. As I mentioned above, this will stuff your bird and also a casserole dish too.