Stuffing recipes are easy to make.
1. Cut bread into crouton-size cubes, about 20 slices of toasted
white or whole wheat bread OR use one large bag of Pepperidge
Farm Herb Stuffing Mix (For homebaked whole wheat bread use 15
thin slices.) Place in a large bowl.
2 If you are using the Pepperidge Farm Stuffing Mix, omit this
step.
IF you are using your own croutons, Combine in a separate small
bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning.
3. Crumble, brown, and drain the sausage. Add the sausage to
the stuffing mix or brad cubes:
1/4 pound bulk turkey breakfast sausage,
1/4 pound bulk turkey Italian sausage
(Leftover sausage can be frozen for scrambled eggs, pizzas, etc.)
4. Saute the celery and onion in 1 TB of butter:
1 cup chopped celery
1 chopped onion
5. Next, add to the bread cubes/stuffing mixture:
4 TB fresh chopped parsley
1 peeled, cored, chopped Granny Smith or Jonathan apple
3/4 cup cranberries (for color/ optional)
6. Combine together:
1 stick melted butter
2 Cups canned chicken broth or reconstituted chicken broth powder
7. Drizzle all the liquid over the other ingredients and lightly
toss until well mixed.
8. Stuff the bird loosely because stuffing expands during roasting,
or place the mixture in a glass casserole dish and bake the stuffing
separately until hot. It is very hard to ruin stuffing; use the
ingredients you have and like, but don't forget the onion and
celery. I can't wait to make this right now!
