Appleby Stuffing Recipe
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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
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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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