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The Best Stuffing Ever Recipe

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This recipe for The Best Stuffing Ever, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

DeeDee Duffy
Added: Tuesday, June 10, 2008


2 qts. bread, left out to dry or toasted
1 lb. bulk pork sausage
1/2 lb. butter
1/4 c. peanut oil (or olive oil)
1/2 lb. bacon, diced
1 large onion, diced small
6 to 8 celery stalks, diced
2 qts. chicken or turkey stock
1/2 tsp. ground thyme
1/2 tsp. ground sage
1 Bay leaf
1/2 lb. cooked Ham steak, diced
1 T. poultry seasoning
1/4 c. maple syrup
Salt and Pepper

Preheat the oven to 350F.
1. Prepare the bread cubes; the bread should be as dry as possible to better absorb the juices.
2. Pan fry or bake the sausage until just cooked; pour off excess fat. Set aside until ready to use.
3. Heat the butter and oil in a large, heavy based pan; add the bacon and cook until crisp. Stir in the onion and celery and cook until soft.
4. Add the cooked sausage, chicken stock, thyme, sage, bay leaf and cook until the stock is reduced by nearly half. Taste the stock and if it is filled with the flavors of the herbs and pork then it is ready. Remove bay leaf.
5. Stir in ham and bread cubes. Remove from heat.
6. Season with maple syrup, poultry seasoning, and salt and pepper. Go easy on the salt as there is already bacon and ham in the recipe.
7. The stuffing will be quite moist, as it will be rebaked in the turkey cavity or in a casserole dish before serving. Add more stock or more bread as needed.
8. Top with a couple pads of butter and cover before rebaking at 350F for 20 minutes, then uncover and bake another 10 minutes or until lightly browned on top.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Hour and a half.
Personal Notes:
Personal Notes:
This has become our family's favorite stuffing recipe. My husband John is the designated stuffing-maker! It is a meal in itself! You will have plenty of leftovers to enjoy the next day.

Make sure you have plenty of time to prepare the recipe, it takes a while but boy is it worth it! Have everything diced and ready to go before getting started; that will cut down on prep time.




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