- Cut bread into 1/2 inch cubes. Allow bread cubes to set out overnight to dry or bake in an 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.
- If baking in a separate baking dish, cover with foil and bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the dressing reaches 165° F before serving.
|Prep Time: 1.5 hours|
Cook Time: 45 minutes
|-||12 cups half inch cubed bread (can use mixture of white and wheat), approximately a 1 lb. loaf|
|-||1 pound ground pork sausage|
|-||3/4 cup margarine|
|-||1/2 cup finely chopped onion|
|-||2 cups chopped celery (4 to 5 stalks)|
|-||1 teaspoon sage|
|-||1 teaspoon salt|
|-||1/2 teaspoon pepper|
|-||2 cups turkey/chicken broth or stock|