Hi everybody...Is the stuffing one of your favorite things about Thanksgiving Dinner? It sure is mine...The night before Thanksgiving, we would take the roaster and break up several loaves of bread into small pieces, and put the pieces in the roaster then stick it in the oven overnight. We had a gas stove with a pilot light, and it was just warm enough to dry out the bread.
The next day boil on the stove for 5 minutes, 2 large chopped onions, 6 stalks thinly sliced celery, all this in 3 cups of water. In a separate frying pan sautee' 2 pounds of breakfast sausage until cooked thoroughly. Take the crumbled bread from the oven and dump both the pot of onion and celery, AND the sausage and drippings, into the bread. Season with salt and pepper, and sage and thyme, and mux it all up. You are now free to stuff the bird, and add the extra stuffing to a greased baking dish.
On a personal note, I really like sausage so I may use Bob Evans Savory Sage, and I may use 3 pounds instead of 2. This is the basic recipe', but over the years I have tweaked it on occassions just for kicks. You may add apples, or apricots, pecans, use corn bread, use bagged seasoned bread crumbs, add Turkey Broth. There is no right or wrong way!!!!!
Your family might be from the South, so you use corn bread. If you are from The East Coast, you may use oyster stuffing. If you are of Dutch ancestry you might use mashed potatos. You may use giblets. Your way is your way, but you know The G-Man LOVES to hear family secrets, so if you could please share your stuffing recipe' with me, I would be much obliged!!!!
C'Mon now, don't be shy......