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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma Regans Thanksgiving Stuffing "but mike can help" Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
(2) loaves white stuffing bread
(1) bag of dried stuffing bread (Sage)
(5) onion's (Medium strong)
(1) bunch celery
(8oz) white mushrooms
(8oz) sausage sage flavor (jimmy Dean)
(2oz) almonds
Parsley
Sage
Rosemary
Thyme
Directions:
Directions:
Cube all the white stuffing bread to 3/4"x 3/4"
Slice, mushrooms to 1/4"
Cube onions and celery to 1/4" cubes.

In a large fry pan cook the sausage while breaking it into small chunks. Cook it to a well done point and let sit.
In a large fry pan melt the butter, add onion & celery & dust WELL with all spices. Cover to retain moisture.
Warm the poultry broth in a large sauce pan.
In two large aluminum turkey roasting tins mix all bread, with cubes of dried bread, and slowly add the celery mixture, mushrooms, and sausage.
Dust WELL with all seasonings. Near the end add the Almonds and mix them in.
Add the poultry broth mixture as required throughout the process to keep it moist.
Add salt and pepper and let it sit covered in the two large aluminum turkey pans.
Stuff the turkey every where you can and cook the left over stuffing in the oven at 350 for 45 minutes.
Remove and enjoy!
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
depends on how much help you have enlisted
Personal Notes:
Personal Notes:
Grama Regan had all us kids help by cutting the bread, onions, and celery. I added to the recipe but its always hers and it's Grama I think of every year when I make her stuffing. Happy Thanksgiving!

 

 

 

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