Stuffing

Stuffing is great in general, and when you add sausage, it’s amazing. This recipe is for stuffing a Thanksgiving turkey. I feel like the last time we made the stuffing, the recipe on the bag had changed slightly–make sure to follow whatever the bag says. We always get the red bag of Pepperidge Farm–the cubes. If that’s not available, we’ve used Mrs. Cubbison’s as a substitute.

If you’re making this gluten free, you’ll want to use a gluten free stuffing mix or try this recipe for stuffing rice instead.

Stuffing

  • Servings: 12?
  • Difficulty: easy
  • Print


Sausage is the key to an amazing stuffing.

Ingredients

  • Pepperidge Farm Seasoned Cubes (the red bags–2 packages for a big turkey) (or gluten free stuffing mix)
  • 5 c. boiling Water
  • 1 lb. Jimmy Dean Sausage
  • ½ c. Butter
  • 1 – 1 ½ c. Celery (small chop)
  • 1 – 1 ½ c. Onion (chop a little finer than for spaghetti)

Directions

Brown the sausage and add cube of butter to melt. Add celery and onion (usually chopped in food processor), and cook a little. Add all this to stuffing cubes, then add boiling water. Stir well but gently, being careful not to mash the stuffing. Make sure not to make too wet because turkey has juice. See turkey recipe for instructions on stuffing the bird. With leftover that won’t fit in turkey, place in microwave dish for later and refrigerate. When ready to heat the stuffing from the smaller dish, add chicken broth or water and microwave for 10 minutes.


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