The Stuffing

My favorite thing is stuffing! And it could not be easier to make. If you like stove top then just go ahead and use it. If you like it from scratch here we go.

What you will need:

Stuffing Croutons or Bread (any kind of bread you want to use is fine, French bread works very well)
Chicken Broth
Pork Sausage
Celery (optional)

If you use real bread most people cut it into cube and let it get stale. When I was in culinary school they taught us that it is best to use fresh bread, it makes it fresher! So live on the edge and try using freash bread this year and see what you think.

Here is how I do it. I get a big pot and brown the sausage (and you can add the turkey neck here if you want to use it), then add chopped onion and let that cook…(here is where you would add chopped celery. I don’t add it because I don’t like it in the stuffing, that’s just me) and add some salt and pepper to it along with a big bunch of sage (rubbed sage in from the spice isle works just fine). Let that cook till the onions get soft. Now add your chicken broth. I usually use 2 big cans. We make stuffing for the bird and then an extra pan of it. So make enough of the broth for how much stuffing you want to make. Let the broth come to a boil then let it simmer for at least a half an hour to an hour. This allows it to absorb all of the flavors from the spices and sausage.

While you are letting that simmer get a bowl and crack 3-5 eggs in it and scramble them up. Side-bar…one year I cracked my eggs into a bowl and then went to go do something and when I came back to scramble the eggs this is what I found

This is no joke, the eggs were smiling at me!

OK back to the cooking. So scramble your eggs. Then either in a bowl or in the pan you are going to cook the stuffing in put your cubed bread or croutons. Cut a stick of butter into pieces and put that in the bread, more salt, pepper and sage. Then add the scrambled eggs and mix. When the broth is done add that a little at a time. Let it soak in. Then put it in the turkey or into your pan (spray pan with stuff or coat with butter for no sticking). If you are putting it in a pan, add a little more butter and then put a little more broth to coat the bread. Any broth you have left save. Before you put the stuffing in check to see if it is moist, and you can add more broth before you begin cooking it. Cover with foil, then cook at 325°F and put it in the oven covered for at least an hour to an hour and a half. Uncover and add more broth for the last 30 minutes. Its done when you reach 165°F.

What to buy and When
Things you can make ahead of time
Preparing the Turkey
The Stuffing
Mashed Potatoes
The Table and Beverages
Favorite Recipes

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