Yukon Ed's Stuffing
"As close to my father's turkey stuffing as I have been able to get. A savory, simple recipe that is my favorite Thanksgiving dish. Use fresh stuffing bread, not dried bread cubes for best results. Needless to say, this recipe makes a HUGE amount; enough to stuff a very large turkey and give you a 9x13 pan full. Start a day before with the bread and you'll be set."
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
30
ingredients
- 4 loaves of stuffing bread
- 2 (12 -16 ounce) tubes pork sausage (try extra sage)
- 3 large onions, chopped
- 1 head celery, roughly chopped
- 1 (1 ounce) box of bell's poultry seasoning
- 2 cups chicken stock
directions
- Get the largest bowl(s) or roasting pan(s) you have on hand and break bread into 1 to 2 inch pieces. Let it dry out over the course of several hours (and up to 24 hours), tossing regularly.
- In a large pan, cook sausage meat, making sure that pieces are quite small and browned, not just cooked. Add to meat and drippings to bread when done.
- In the same pan, add a touch of oil and cook celery and onions until almost translucent. Add to bread/sausage.
- In several batches, sprinkle Bell's Seasoning over bread and toss to evenly incorporate.
- Evenly distribute chicken stock over bread mixture, tossing to ensure equal distribution. You may choose to add a bit more stock if you like your stuffing really moist, almost mushy. I would recommend adding it to the excess which will be baked in a pan, not to the stuffing going into the bird.
- Stuff into turkey and for extra stuffing, spray a large pan with Pam and press stuffing (known a "dressing" when not cooked in the turkey)into the pan and cover with foil.
- Bake for 45 minutes, keeping it covered.
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RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
