regional bread stuffing
(1 RATING)
I have been making this for 25-30 years and my family always insists on this stuffing.
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prep time
cook time
method
Bake
yield
Ingredients
- 1 pound bulk pork sausage, crumbled hot, mild or orginal whatever your tastes are
- 3/4 cup minced onion
- 1 1/2 cups chopped celery (stalks and leaves)
- 8 cups soft bread cubes
- 1 1/2 teaspoons crushed leaf sage
- 1 teaspoon thyme leaves
- 1/2 teaspoon pepper
- - butter
How To Make regional bread stuffing
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Step 1In large skillet, cook and stir sausage, onion and celery until meat is brown and onion tender. Drain off fat; add enough butter to sausage fat to measure 1 cup. Stir butter mixture and about 1/3 of the bread cubes into meat mixture. Turn into deep bowl. Add remaining ingredients and toss.
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Step 2Makes 9 cups(enough for a 12-pound turkey).
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