- 2 loaves of bread
- 1 lbs ground sweet Italian sausage
- 1 lbs ground beef, pork, or even turkey
- 2 medium onions (chopped)
- 8 stalks celery (chopped)
- 3-4 cups vegetable broth
- 2 sticks margarine or butter
- Dash of thyme
- Dash of sage
- Dash of celery salt
- Dash of black pepper
- Dash of marjoram
- Dash of oregano
- Dash of rosemary
- Dash of basil
- On Tuesday evening, lay out all of the slices of bread on the counter to dry overnight.
- On Wednesday, cut the bread slices into cubes, and continue with the next steps.
- Brown the ground meat and onions in a large skillet.
- In a medium stock pot, bring vegetable broth to a slight boil and melt the butter in it.
- Turn the broth to low, add the celery, and simmer for about 5-8 minutes.
- Drain the celery but retain the broth (scoop out celery with a slotted spoon).
- In an extremely large bowl or stock pot, put in all of the meat, celery, and bread.
- Mix well, and occasionally add a dash of each of the herbs.
- Add a little of the broth to make it moist but not wet. Refrigerate.
- Thursday morning, mix stuffing again and add any more herbs/spices you want.
- Stuff the bird and place extra stuffing in a casserole dish.
- Put casserole dish of stuffing in the oven during the last hour of roasting the bird.
✓ Because the stuffing is done Wednesday, don't eat all of it before you need it for the bird.
✓ The above recipe makes enough for a 20 pound turkey and some on the side.
✓ Keep in mind that stuffing should be moist, but not wet.
✓ Make sure that the stuffing reaches 165 F when the stuffed bird is roasted.
A key thing I would be remiss to not share, remember what Grandma always said, "recipes are a guideline, change them as you see fit... you are the one eating it..."