"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

My Thanksgiving Turkey Stuffing Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for My Thanksgiving Turkey Stuffing, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Peterson
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One large bunch of celery
4 onions
2 Tablespoons minced garlic from the jar
(or fresh garlic cloves minced)
2 sticks butter ( you may use more if you like)
White wine
4 bags stuffing mix ( whatever flavor you like)
( I like the shredded kind rather than the cubes )
1 lb. Sweet Italian sausage (take it out of the skins)
2 apples ( whatever kind you like I use Cortland usually)
3 boxes chicken broth
2 large can oysters ( you can leave these out OR use more)
( I retain the juice and use that for extra liquid in the saute )
Poultry seasoning
Parmesan cheese

Directions:
Directions:
Dice the celery (use ALL of the celery, even the leaves) and the onions put in large frying pan with butter and garlic and saute until soft. Add the sausage meat and cook that until done (you can shred that up as small as you like or leave it in big chunks that is personal preference). Drain the oysters and add those to the sautee (once they are cooked you can cut them up a bit). This is when you use the white wine and the oyster juice to have some extra liquid in the pan (you want liquid when you add it to the stuffing mix so it gets soaked in)
Put the stuffing mix in a big bowl (I use the huge stainless one). Once the sautee mixture is done add that to the stuffing mix.
Dice the apples and add those to this mixture. This is when you add the chicken broth to soften the bread mixture. You may not use all of the boxes again, personal preference.
Sprinkle in poultry seasoning as you mix this all up tasting often. Poultry seasoning is very strong so keep tasting it. Also time to add the parmesan cheese to taste.

DO NOT stuff the bird until you are ready to put it into the oven. Extra stuffing can go in a baking dish to be baked separately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The new secret to this stuffing recipe is less butter and more chicken broth.

Also, if you don't like oysters, you can easily leave those out.

Apples give it that extra zip.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

430W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!