Gramma’s Sausage Stuffing

Ingredients

  • 1 large loaf of (white trash cheap) white bread, cubed to ½ - 1 inch 

  • 2 cups celery, chopped

  • 2 onions, chopped (no crying, you’re tougher than that)

  • 1 stick butter

  • 2-3 cups salted chicken stock

  • 1 roll Jimmy Dean Sage Sausage

  • 1 tablespoon Bell’s or Penzeys poultry seasoning 

Substitution with fresh herbs and sausage ( but why bother?)

  • 1 pound of fresh italian sausage (squeeze it out of the casing)

  • 1 ½ tsp of finely chopped fresh sage

  • 1 tsp of fresh thyme leaves

  • ½ to ¾ tsp finely chopped fresh rosemary

  • 1 tablespoon of chopped fresh parsley

  • Reduce poultry seasoning to 1 tsp

Optional Enhancements (If you want to be extra)

  • Apples: Add a Granny Smith apple diced or 1 cup of dried cranberries (or not, sweetness?)

  • Chestnuts: Roast and chop a handful of chestnuts (because Gordon Ramsay insists?) 

  • Bacon or Pancetta: Add 3 ounces crispy bacon or pancetta (bacon makes everything better?).

Instructions

  1. Days Before: Cube that loaf of bread. Let it dry out on the counter. 

Note: If you forgot, toast the cubes for 7 minutes at 300°F. (No judgment).

  1. Sauté your celery, onions, (and optional apples) in butter.

  2. Brown the sausage in a separate pan, breaking it up into little bites of heaven. Add in crispy bacon or pancetta if you're feeling extra.

  3. Mix In a large bowl: combine the bread cubes, sautéed veggies, sausage, and any fancy extras you’re throwing in. Add chicken broth slowly until just moist.

Note: Because the stuffing will absorb juices from the turkey, you should start with it slightly dry. 

Stuffing a turkey

  1. Stuff both the front cavity and the back cavity, lightly packing the stuffing because the stuffing will expand as it cooks.

  2. Lift the flap of skin at the neck, spoon the stuffing inside, and fold the flap back over the opening. Some people use kitchen twine or skewers to hold the skin in place, preventing the stuffing from spilling out.

Note: Stuffing inside the bird increases cooking time because both the turkey and the stuffing need to reach 165°F to ensure it's safe to eat.