 | | Directions |
- If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used.
- Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
- Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
- Remove from the heat and add the sage, salt and pepper to the celery mixture.
- Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed.
- Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
- When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
- Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed.
- If necessary, more liquid can be added after the eggs are added to further moisten the stuffing.
- Butter the bottom and sides of a baking dish and place the stuffing in the dish.
- Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.
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Prep Time: 1.5 hours
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 6 cups white bread cubes, dried (approximately 1/2 lb.) |
| - | | 6 cups wheat, rye, whole grain, or wild rice bread cubes, dried (approximately 1/2 lb.) |
| - | | 1 pound ground pork sausage |
| - | | 3/4 cup margarine |
| - | | 1/2 cup finely chopped onion |
| - | | 2 cups chopped celery (4 to 5 stalks) |
| - | | 1 teaspoon sage |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 3 eggs |
| - | | 2 cups turkey/chicken broth or stock |
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