Everyone who has tried this recipe loves it. My mother, and grandmother, always made stuffing from a boxed kit. In the early 1980's, Grandma Kathy taught me how to make homemade stuffing. I have adapted her recipe and technique to create our family's favorite Thanksgiving side dish.
Ingredients:
1 cup chopped onion
1/2 cup butter
Ingredients:
1 cup chopped onion
1/2 cup butter
1 teaspoon sage
1/4 cup snipped parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt & pepper to taste
raw (uncooked) chicken apple sausage (from Trader Joe's or The Butcher Shop)
8 cups dry bread cubes
3/4 - 1 cup chicken or vegetable broth
Method:
Remove casing from 2 or 3 sausages. Crumble and pan fry until cooked through. Set aside 1 cup of cooked sausage, for the stuffing. Saute the onion in the butter until tender, but not brown. Remove from heat. Place bread in a bowl. Sprinkle the herbs and seasonings evenly over the bread. Stir in the sausage and the onion & butter. Drizzle with enough broth to moisten, tossing lightly. Use to stuff a inside of a turkey, goose, chicken or ducks.. Makes 10 - 15 servings.
To cook outside of a bird, use a little extra broth and grease a casserole dish. Add the stuffing mixture in an even layer. (Do not pack it gown too much. It should be light, moist and fluffy, not like stuffing bricks!) Cover with foil and bake at 325*F for one hour. Let sit, covered, for 15 minutes, before serving.
Notes:
I save bits of leftover bread, in the freezer, throughout the year, to make stuffing with. To dry the bread, place in a single layer inside cold oven, overnight. Or, watch closely and dry in a 200* oven for 10 - 20 minutes. Or, very, very lightly toast each slice in toaster. (Grandma Kathy used to remove the crusts.) Have fun, experimenting with different varieties and combinations of bread.
1/4 cup snipped parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt & pepper to taste
raw (uncooked) chicken apple sausage (from Trader Joe's or The Butcher Shop)
8 cups dry bread cubes
3/4 - 1 cup chicken or vegetable broth
Method:
Remove casing from 2 or 3 sausages. Crumble and pan fry until cooked through. Set aside 1 cup of cooked sausage, for the stuffing. Saute the onion in the butter until tender, but not brown. Remove from heat. Place bread in a bowl. Sprinkle the herbs and seasonings evenly over the bread. Stir in the sausage and the onion & butter. Drizzle with enough broth to moisten, tossing lightly. Use to stuff a inside of a turkey, goose, chicken or ducks.. Makes 10 - 15 servings.
To cook outside of a bird, use a little extra broth and grease a casserole dish. Add the stuffing mixture in an even layer. (Do not pack it gown too much. It should be light, moist and fluffy, not like stuffing bricks!) Cover with foil and bake at 325*F for one hour. Let sit, covered, for 15 minutes, before serving.
Notes:
I save bits of leftover bread, in the freezer, throughout the year, to make stuffing with. To dry the bread, place in a single layer inside cold oven, overnight. Or, watch closely and dry in a 200* oven for 10 - 20 minutes. Or, very, very lightly toast each slice in toaster. (Grandma Kathy used to remove the crusts.) Have fun, experimenting with different varieties and combinations of bread.
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