 |
oven at 275° F for approximately 20 minutes or until cubes are dry.
Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage
aside.
Melt butter in a skillet over medium heat. Add the onions and celery and cook until onions
begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
Remove the onions and celery from the heat and add the sage, salt and pepper.
Combine the bread cubes together with the onion and celery mixture and sausage in a large bowl
and stir until the ingredients are well mixed.
Begin adding the broth or stock gradually. Only add enough liquid to moisten the stuffing enough
for it to hold together. Begin by adding 1 cup or less.
When adding liquid, remember that the eggs still need to be added, which will add a little
moisture also. Taste test the stuffing to see if it is properly seasoned before adding the
eggs.
Add more seasoning if necessary after taste testing. When stuffing is properly seasoned, add
the beaten eggs and stir until they are well distributed.
If necessary, more liquid can be added after the eggs are added to further moisten the stuffing
but it should not be tasted again until it is cooked properly.
If the stuffing is going to be cooked in the cavity of the turkey, leave it drier than if
cooking in a separate baking dish. It will take on additional moisture from the turkey's juices as
it cooks.
If cooking the stuffing in a turkey or chicken, place the stuffing in the cavity and roast
according to the turkey cooking instructions. The stuffing must reach 165° F through to the
center before serving.
|
|
2 |
 |
