Old Fashioned Dressing/Stuffing
Serving Size / Yield
- 1 lg. loaf plain dried cubed bread (about 1/4-1/3 inch)
- 1 lb. pork sausage
- 2 eggs
- 6 stalks celery hearts
- 1 lg. onion
- 1 lg. red delicious apple
- 3-4 12-oz. cans chicken broth
- sage, ground and rubbed
Place dried bread cubes in a large aluminum roasting pan. Fry the pork sausage to a loose crumble, and make sure it is fully cooked. Beat the 2 eggs with a fork. Chop celery and onion into small pieces. Saute the celery and onion pieces in a frying pan with butter. Peel and core the apple and chop it up into small pieces. Do not cook apple.
Begin by slightly moistening the cubes in small amounts with the chicken broth. Do not overly moisten the dressing. Continue by adding all the ingredients in small increments, by lifting and folding the dressing, combining all the ingredients as they are added. Add the salt, pepper and sage to taste as you go. Lift and fold with your hands or with a large spatuala. This will keep your dressing/stuffing light and fluffy. Do not mush it as you mix.
Stuff your turkey (both front and back) lightly. Do not pack the cavity. This will keep your stuffing light and fluffy when it is served.
This recipe provides enough stuffing for a 13-15 lb. turkey with some left over possibly. Cook your turkey according to the directions provided with your turkey. If you have some left, place in a shallow baking dish, cover with aluminum foil and bake at 325 degrees for 45 minutes to 1 hour, depending on how much is left over. Remember all we are cooking is the eggs, we are heating up the rest of the recipe. Remove foil and continue for 10 minutes to gently brown the top. Keep the stuffing in the bird until ready to serve.