1
votes
Source Lisa Blomgren
Preparation Time1 hour
Serves8
| Amount | Ingredient | Preparation |
|---|---|---|
| 4 | eggs | |
| 2 sticks | Butter | |
| 2 tbsp. | Bell's Seasoning | or Poultry Seasoning (rosemary, sage, thyme) |
| 2 medium | onions | |
| 1 heart and leaves | celery | |
| 2 lbs. | mild country sausage | |
| 2 loaves | stale white bread | |
| 2 cups | chicken stock | or broth or 2 chicken boullion cubes in water |
| 2 tsp. | salt |
1. One or more nights before, take bread out of bag, cut into cubes about 1-2 inches square, and leave exposed to air to dry out. When you are ready to prepare stuffing, first add Bell's or Poultry Seasoning and toss.
2. Saute sausage, breaking up the meat into small mince pieces. Add to bread.
3. Chop onion and celery. Use all the leaves of the celery as they are equivalent to parsley in the stuffing. Saute in butter. Add to the bread.
4. Beat four eggs and add to bread and toss to distribute. Add chicken stock and toss to distribute evenly.
5. Place stuffing inside turkey or chicken cavity prior to roasting. In the alternative, bake stuffing separately in a baking pan for 45 minutes at 350 degrees F.
Huh, you've changed this recipe since the last time you gave it to me. I'll have to try the new way. But I still like my adaptation.
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