Thanksgiving Stuffing Recipe

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Thanksgiving Stuffing

Michelle Antonacci

By
@Huniibeekeeper

This recipe is one of our family traditions. The stuffing is so wonderful! The dried fruit makes this dish!

I do not have a pic, as I only make this once or twice a year. But I will post my pic in November!


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Ingredients

1/4 c
dried apricots
1/4 c
dried apples
1/4 c
dried pears
1/4 c
golden raisens
1/4 c
dried cranberries
1;2 c
chopped walnuts
4
celery stalks, sliced
1
onion, chopped
1 pkg
mushrooms, sliced
2 lb
bulk sausage
2
bags pepperidge farm cubed stuffing
10 c
turkey broth, you wont use this much but i always make enough to make sure stuffing is moist.
1 stick
butter
2 Tbsp
garlic, chopped
1 tsp
sage

Directions Step-By-Step

1
Ok, the first thing I do is make my broth from the turkey neck, ect. Put neck, gizzard, and extra fat pieces in a pot of water, then I add one onion, some celery and carrots to that and let that simmer on the stove. You can buy the broth if you don't want to make it.
2
Get ingredients ready, and chopped while broth is cooking. Chop your fruit, I dont chop raisens or cranberrys, onion, celery, nuts.
3
In a pan saute your bulk sausage and remove from pan and set aside, then put butter in pan to melt, add celery till soft, then add each ingredient one at a time. onion, mushrooms, walnuts, then the fruit is last. I do not cook this stuff to death, just until tender. Add ground sage. I season with salt and pepper as I go. Then add the sausage back to the mixture.
4
In a large bowl, put stuffing cubes in and add stuffing mixture, gently tossing to encorporate everything. Then I start to ladel the broth in until I have a nice consistency, you dont want to put too much broth in, just enough to moisten this well. We always stuff the bird, then put the rest into a baking dish and bake that when we take the bird out of the oven, takes about 20 minutes at 350.
5
If you have any questions please ask. I know the broth amount is vague, but it all depends on how moist you like your stuffing.

About this Recipe

Course/Dish: Other Side Dishes