My Mom's Stuffing | Dorothy Lane Market

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    My Mom's Stuffing

    PREP TIME 15 mins
    COOK TIME 1 hr 50 min
    SERVINGS 10
    Chef Carrie Walters
    • POSTED Jul 27th, 2021
    • BY Chef Carrie Walters

    The classic side for your turkey dinner. Substitute two bags of your favorite dry stuffing mix for day-old bread. Try one bag of classic and one bag of cornbread.

    INGREDIENTS

    • 14 cups day-old bread, cut into 1/2-inch cubes
    • 1 lb bulk DLM Pork Sausage
    • 10 Tbsp unsalted butter
    • 3 cups minced onion
    • 3 cups minced celery
    • ½ cup fresh parsley, minced
    • 2 Tbsp fresh sage, minced
    • 2 Tbsp fresh thyme, minced
    • 3 cups turkey stock or broth

    INSTRUCTIONS

    1
    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.
    2
    In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread.
    3
    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.
    4
    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.
    5
    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.

    Reviews

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    Nov 5th 2021

    Could you use the croutons Dorothy Lane Market sells for the bread?

    - Kathleen

    Nov 25th 2023

    Best dressing I’ve ever made! Thank you so much for sharing

    - Dawn

    My Mom's Stuffing

    PREP TIME 15 mins
    COOK TIME 1 hr 50 min
    SERVINGS 10

    INGREDIENTS

    • 14 cups day-old bread, cut into 1/2-inch cubes
    • 1 lb bulk DLM Pork Sausage
    • 10 Tbsp unsalted butter
    • 3 cups minced onion
    • 3 cups minced celery
    • ½ cup fresh parsley, minced
    • 2 Tbsp fresh sage, minced
    • 2 Tbsp fresh thyme, minced
    • 3 cups turkey stock or broth

    INSTRUCTIONS

    1
    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.
    2
    In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread.
    3
    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.
    4
    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.
    5
    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.

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