My first husband made this recipe every Thanksgiving and although I loved the simplicity, he cooked it around the turkey which soaked up all the juices leaving nothing for me to make gravy with! I later adapted his version to use inside the turkey so I still had the drippings to make my gravy, much much better. There are soooo many ways to make stuffing or dressing and I have tried a few and always go back to this which also reminds me of my mom’s although she didn’t add the sausage. Sometimes I think just plain and simple is the way to go and when you’re cooking a big dinner it helps. I have posted a few different recipes and if you type in, turkey stuffing, in our search area, you can see some other ideas. I have read many recipes for stuffing from oyster (not in our home), potato, different vegetables used as a base and even one that uses crushed pretzels instead of bread crumbs or cornbread, that one could be pretty interesting, maybe someday! You can also cook this outside the turkey by using a separate dish which will add a crunchiness to it that you lose when cooking inside the bird! Another aspect of this version is that I assemble it the day before which allows the bread to soak up the flavors of the veggies (that I leave raw) and seasonings.
- For a 12 lb turkey:
- About 3 quarts of dried bread cubes
- ½ to 1 lb bulk pork sausage depending on taste
- 1-1/2 teas poultry seasoning or to taste
- Sea salt and fresh ground pepper to taste
- 1 cup chopped celery
- ½ cup chopped onion
- Chicken broth
- Day ahead of roasting turkey.
- Cook sausage, crumbling as it cooks, drain off any excess fat. *Sausage must be cooked to stuff bird as it will not cook properly inside the bird!
- Place dried bread in a large resealable container, sprinkle with poultry seasoning, salt and pepper and toss.
- Add the celery, onions and sausage and toss to mix.
- Cover tightly and refrigerate overnight.
- Stuff turkey as normal.
- Any leftover stuffing may be cooked in a separate dish that has been sprayed with cooking oil and lightly sprinkled with some chicken broth for moisture. Cover and bake for about 35 to 45 minutes in a 350 degree oven, removing the cover during the last 10 minutes.
Drop me a line and let me know you’re favorite stuffing recipe! Hope you have a nice weekend as I am out of here to do a little celebrating tomorrow…………Enjoy!