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Stuffing Recipe

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This recipe for Stuffing, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Parent


1 stick butter
2 onions, chopped
3 stalks celery, chopped
1 lb breakfast sausage (Bob Evans Sage preferred)
1 C chopped walnuts
2 apples, pared, cored and diced
2 bags stuffing mix or bakery fresh cubed bread—-8 C approximately
2 tsp poultry seasoning (unless using seasoned stuffing bread)
Chicken broth
1/2 tsp salt

Brown sausage, drain and put in food processor to finely chop.
Add 2 Tbsp of butter and onions and celery to pan.
Sauté until soft.
Add rest of butter, salt and poultry seasoning.
When butter melts, remove from heat.
In large bowl combine sausage, nuts, cubed bread, and butter/vegetable mixture.
Toss to evenly coat bread and mix ingredients.
Add apples and toss.
Use chicken stock if stuffing is too dry. (You don’t want it soggy. It is ok if some bread cubes are mostly dry.)

Stuff turkey.
Place remaining stuffing in greased casserole dish. Add chicken stock to this part as there will be no turkey juices to soften it. (Maybe 2/3 C poured over top.)

Bake covered until warmed through...30 minutes at 350 degrees if starting at room temperature.
You can remove the lid for last 5 minutes or so if you prefer some crisp edges.

Personal Notes:
Personal Notes:
This makes enough to stuff a 15 lb turkey and have a full casserole dish as well.




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