Ingredients: |
Ingredients: Dear Monica,
Now you can buy stuffing croutons, but the old fashioned way for some reason that defies logic, does make it taste better... I don't know how much stuffing you want. Take a look when you're putting it together and see if you think you want to double it. One loaf of sliced white bread - you can do Wonder (bleh) but a nicer white bread would be better. Lay the bread out in a single layer in a 250 degree oven and barely toast it - you are trying to dry it out so just let it get a little golden, if at all. (If you want to think ahead, you can instead leave the bread out on the counter for a couple of days to dry - make it stale - it out, but I never manage that). After drying it out, you then wet it! Run some water over a few slices at a time - not too wet just a little mushy - squeezing out the water with your fist and place in a bowl. Meanwhile in a skillet brown some good loose pork sausage - about 2 cups. Leave it in the skillet for now. Next finely chop one large onion, and 4 or 5 large stalks of celery chopped fine as well. Dump the onion, celery, and then scrape the skillet and dump the sausage with any rendered grease into the bowl with the bread. Break 2 eggs into the bowl and add Poultry Seasoning, salt and pepper to taste. This is a very simple recipe, but tastes good! Over the years I have added mushrooms - I cook them in with the sausage - and extra sage beyond what's in the poultry seasoning. I think the mushrooms add moisture. And of course, no matter what they say, the stuffing in the turkey always tastes better because it soaks up the turkey juices, but you can always put it in a casserole instead and cover and bake at 325 for at least an hour. And if it's not going in a turkey, I'd also maybe - very judiciously - add a little chicken broth for moisture - maybe a cup. Good luck! Love, a. charlie
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This recipe for Grandma Marie's Stuffing is from