Appleby Stuffing Recipe
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 This recipe for Appleby Stuffing, by Gordon Freckleton, is from PFS Community Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Gordon Freckleton
Added: Saturday, March 8, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 lb. packaged sausage
4-5 medium potatoes, cut up
3 medium onions, chopped
2 c. celery, chopped
3-4 loaves stuffing bread
to taste:
2-3 tsp. oregano
1/2 tsp. poultry seasoning
1/4 tsp. pepper, heaping
1 tbsp. parsley flakes
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Directions: |
Directions:Add just enough water to cover cut-up potatoes and boil until
soft (optional: pour off and save half of potato water before
mashing to keep from making too wet, then add back as
needed with bread to avoid making too dry.)
Mash potatoes in cooking water, then mash in uncooked
sausage. Add hot potatoes and sausage to cut-up vegetables
and spices.
Break up the stuffing bread, adding to the mixture until the
mixture is stiff and difficult to stir. Let sit overnight to cool.
Saving about 1 qt. of stuffing to stuff the bird, place the rest of
the stuffing 1"-1 1/4" deep in 10" x 15" greased pan; bake at
350º for 1 1/2 hr. or until done. (Optional: Pre-bake at 350º to
165º internal night before, then only 1/2 hr on day of dinner)
Stuff bird lightly with uncooked stuffing. After cooking turkey
take stuffing from inside bird and bake separately to 165º-
185º internal; sliced thin it goes well on turkey sandwiches. |
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Number Of
Servings: |
Number Of
Servings:15-20 |
Preparation
Time: |
Preparation
Time:1.5 hr cooking + 2.5 hr bread +1.5 hr baking |
Personal
Notes: |
Personal
Notes: Recipe was from my great-grandmother, Ella [Mount] Appleby, of
Oldbridge, NJ. My grandfather Appleby and his descendants
have never had Thanksgiving or Christmas dinners without it.
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