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Grandma Barbra Stuffing Recipe

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This recipe for Grandma Barbra Stuffing is from The Indigo Ranch Ward Cookbook Project, 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:  
1 bag 12-16oz package of cornbread stuffing mix
1 pound of traditional sausage
1 cup of chopped mushrooms (uncooked)
1 cup of celery (uncooked)
1 regular sized onion chopped
1 5-8oz can of chopped water chestnuts
1 small container of poultry seasoning (mcCormick) you will use almost all of this in the final mix
2 cups of turkey or chicken broth
1 stick of butter chopped in to small pieces
Drizzled of olive oil
Salt and pepper to taste
1 large cake sheet
1 5 quart pot
Directions:
Directions:
In a large pot, add a drizzle of extra virgin olive oil and sauté the mushrooms, onions, and celery. Add salt and pepper to liking. Once cooked, place on a plate. In the same pot, cook sausage. One cooked, drain fat and then add mushrooms, onion and celery mix, also add the water chestnuts.

In a large cake pan, spray with non-stick spray and mix sausage and vegetables mix together with cornbread stuffing mix and add poultry seasoning mix throughout. You should use a least half of the small container. Grandma Barbra used the entire container. Use what you feel is best.

Once mix the items are well combined, add turkey or chicken stock. Mix and fluff with a fork. Once stock is well mixed, place cut pieces of butter on top and then cover with foil. Cook for 45 minutes at 350º.
Once cooked, uncover and reflux with a fork and cook an additional 5 minutes uncovered.

Enjoy!!
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Barbra didn’t share this recipe until she could no longer make it herself. Enjoy and think of this classy hard working women.

 

 

 

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