My Mom's Stuffing
|13-14 cups day-old bread cut into ½ inch pieces|
|1 lb bulk DLM Pork Sausage|
|10 Tbsp unsalted butter|
|3 cups minced onion|
|2 cups minced celery|
|1/2 cup fresh parsley, minced|
|2 Tbsp fresh sage, minced|
|2 Tbsp fresh thyme, minced|
|Salt and pepper to taste|
|2-3 cups turkey stock or broth|
Preheat oven to 300°F. Spread bread on two large baking sheets. Bake 20-30 minutes until golden brown and dry, stirring frequently. Let cool and transfer to a large mixing bowl.
In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread. In the pan with remaining sausage fat, melt butter over medium heat. Sauté onion and celery 5-7 minutes until they begin to soften, stirring occasionally. Stir in parsley and cook 2-3 minutes. Add mixture to bread, toss gently, and blend in remaining ingredients. Add stock in small amounts until desired consistency. Taste and adjust seasoning as needed. Cool completely. Place in a buttered casserole dish, cover, and bake for one hour in a 325°F oven. Remove foil for the last five minutes to crisp the top.
*Substitute two bags of your favorite dry stuffing mix. Try one bag of classic and one bag of cornbread.