In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
eat until slightly thickened.
Stuffing Mixture- In a large skillet
Follow the directions on the stuffing bag.
Substitute chix broth for water.
Before adding liquid, add sausage (cooked and crumbled).
Add onion, celery, and beaten egg.
Cook according to directions on bag (Bake at 350\u00b0F. for 45 minutes or until hot).
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
s basically my wife's stuffing recipe:
Brown and drain the
Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
Bake covered for 60 minutes.
make the stuffing to the desired
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
dd giblets, apples, walnuts, raisins, stuffing
mix and
chicken
In a Dutch oven, brown and crumble sausage.
Melt 1 stick of margarine in the pot. Add celery, onion, water chestnuts and mushrooms. Going by the directions on the stuffing package, add the amount of margarine called for.
In place of some of the water, add chicken broth. Simmer mixture for 20 minutes.
Add the dry stuffing mix and blend in well.
Cool first, if stuffing the poultry.
If cooking in a baking dish, cover and bake for 45 minutes.
add just enough to the stuffing mixture to make it the
igh heat. Add Venison and Jimmy Dean sausage immediately (no need to
aking.
Bake any additional stuffing separately in a greased 2
In a large pot brown sausage then remove from pot.
Add butter to the pot and melt, add onion, celery and saute for about 5 minute All remaining ingredients including sausage and mix together adding enough liquids to moisten.
Stuff turkey neck cavity and body loosely. and use skewers and string to close.
Put remaining stuffing into a buttered casserole and bake at 350 degrees for 40 minutes.
eat and then add the stuffing followed by all ingredients EXCEPT
br>Pour it over the stuffing, along with the broth, and
brown the sausage in a large pot. If desired, add chopped celery with the browning meat.
once the sausage is browned, add the onion soup mix and stir well.
Add the can of gravy and another can (or so) of water.
Add the stuffing mix and stir well.
Bake, only if desired, in a pan covered loosely with aluminum foil.
ird.
Put any remaining stuffing in a baking dish and
Brown sausage and onions in skillet.
Drain.
Add diced potato and eggs and scramble all together.
Place generous amount of cooked mixture in a steamed tortilla.
Excellent served with picante sauce.