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Thanksgiving Bread Stuffing adapted from Aunt Grace Ciolino Recipe

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This recipe for Thanksgiving Bread Stuffing adapted from Aunt Grace Ciolino is from Our Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 loaves sliced white bread
1# Bob Evans bulk Brfst Sausage
2 whole celery stalks
8 large onions
1 large can of Cream of Mushroom soup
chicken stock
butter
ground sage
Directions:
Directions:
1. toast bread - cut into small pcs
2. slic celery and onions thinly- I use a food processor thin slicing blade
3. In a large Dutch Oven saute bulk sausage until brown- drain
4. In the same pan add 2 tablespoons of butter and saute celery and onions till soft- you may add some chicken stock to expedite cooking
5. Let vegetables and sausage cool
6. In a large mixing bowl add bread sausage, celery and onions mix
7. Add Cream of Mushroom soup- and stock if needed until you reach the softness you like.
6. add sage to taste.
7. mix well
8. butter a baking dish- put stuffing in dish cook for about 40 minutes.
Number Of Servings:
Number Of Servings:
30

 

 

 

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