Margaret's Thanksgiving Stuffing
Source of Recipe
My mother
Recipe Introduction
I grew up watching my mother make this each thanksgiving. It was delicious. Here is my version of her famous stuffing. There is enough to stuff a 22 lb turkey...and then some.
List of Ingredients
1 lb bulk sausage
1 large onion, chopped
3 stalks of celery, chopped
1 bag of dried, herbed stuffing crumbs or cubes
2 eggs
1 stick of butter
giblets
About 1.5-2 cups hot chicken stock
Recipe
Start cooking sausage. As it is cooking, add celery and onion and cook until sausage is done and vegetables are opaque. Empty stuffing cubes into a LARGE bowl. Add vegetables. Melt butter in a skillet and cook the giblets until done. Chop and add giblets AND remaining butter to the bowl. Beat the eggs, then add to the mixture. Toss lightly...then add the chicken stock. MIX WELL. USE YOUR HANDS! If too dry, add more stock. The mixture should not be dry anywhere.
Stuff the trussed turkey from both ends. This stuffing is best when cooked inside the bird. Cook according to the size of the turkey.
Did I forget anything, Mom?
|
|
member logon
