https://www.copymethat.com/r/kEITmsf5/classic-stuffing/
1949563
iWwWolV
kEITmsf5
2024-05-06 01:56:18
Classic Stuffing
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Sausage bread stuffing
Servings: Makes 9X13 Double for Thanksgiving 17 ppl. Used to triple but too much
Servings: Makes 9X13 Double for Thanksgiving 17 ppl. Used to triple but too much
Ingredients
- 1 ½ cups chopped yellow onions
- 1 ¼ cup chopped celery
- ¾ cup unsalted butter
- 1 16 oz pkg bulk sausage
- ¾ cup chopped mushrooms
- 8 to 9 cups stale, fresh unseasoned breadcrumbs/ bread cubes (Arnold cubed in 14 oz. bag=9 cups works great). If using Weis brand prob 2 to 3 12 oz bags
- ½ teaspoon pepper
- 1 teaspoon sage
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon nutmeg
- ½ cup white wine
- ¾ to 1 cup chicken broth
- 1 large egg, beaten
- salt, to taste
Steps
- 1. In small pan, sauté onion and celery in butter over medium heat until tender. Remove from heat and set aside.
- 2. In a separate, larger skillet, cook sausage and mushrooms until the sausage is no longer pink. Drain the fat. Add the onion and celery and stir together.
- 3. In large bowl, combine breadcrumbs and seasonings with sausage/vegetable mixture. Moisten with wine and broth. Add egg and mix well. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.
- 4. Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.
Notes
- Tripled for Thanksgiving, made the day before. Butter 2 large crocks, put stuffing in. and cook on low about 3 to 4 hours & switch to keep warm. Stuffing was moist and tender!