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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Jean's Stuffing Recipe

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This recipe for Grandma Jean's Stuffing is from Recipes We Love to Make, 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:  
2-3 loaves white bread toasted and crushed
2-3 loaves wheat bread toasted and crushed
2 lbs. sausage browned and drained
2 onions chopped
1 bell pepper6 stalks of celery (include leaves)
1 Tbsp. crushed summer savory
1 Tbsp. crushed thyme
½ Tbsp. crushed sage
4 cubes of butter melted
2 pints cream (warmed)
2 cans chicken broth (warmed)
a sprinkling of sugar
salt and peper to taste (at least 1 Tbsp. both)
Directions:
Directions:
Drop bread crumbs into a large mixing pan. Meanwhile, spray a frying pan with oil and fry sausage, breaking it up into little pieces. Remove sausage and drop onto bread crumbs and mix. In the drippings, suate the onions, bell pepper and celery for 3-4 minutes. Drop vegetables onto bread crumbs and sausage, mix. Dice celery leaves and drop onto mixture in pan. Mix well with a large spoon. Drip butter slowly mixing as you stir. Add broth slowly, also stirring. Add broth to make moist and stuff or cook in oven at 350º covered with foil for 30-45 minutes.
Personal Notes:
Personal Notes:
If you don't want to toast bread, use 4 boxes of prepared bread cubes for stuffing found at the store. As I stir at the end, I usually taste the stuffing to see if I need more seasoning. I may not use all of the cream if it seems wet enough. If it is too dry it will fall apart; too wet and it will become too sticky. If you use little on the dry side because the turkey will five off moisture. If you are going to bake it in the oven, you can have it a little more on the we side.

 

 

 

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