By: Judie Mackie
Folks rave about my Thanksgiving stuffing each and every year, so I thought this year I would share my recipe with anyone who wants to try it.
Ingredients:
2 Pounds – ground breakfast sausage (one hot and one regular flavor)
2 – sticks of real butter
1 – bunch of celery (finely chopped)
3 – huge onions (diced)
3 Tbls – poultry seasonings (plus 3 more)
½ tsp – salt
1 tsp – pepper
2 Tbls – Hot salt
4 – Cups of water (or more)
2 Loaves – stale whole wheat bread
Directions:
Brown the sausage together in a large frying pan and drain off the excess grease.
Melt two sticks of butter in a very large stock pot on low heat.
Add the celery to the melted butter. Add the onions until they are transparent.
Once the onions are clear, add the drained sausage, the seasonings and ¬Ω of the water.
Let simmer on low temperature.
Toast or bake the bread slices until they are stale. Break into small chunks and coat with additional poultry seasonings and Hot Salt.
Add the bread crumbs to the sausage mixture and the additional water. (You may need to add more water to get your desired texture.)
Stuff the bird if you are so inclined and put the rest in a casserole dish, cover with foil and bake it at 250 for the rest of the day until you are ready to eat.