Turkey Stuffing
- 2 loaves of stuffing bread, or any firmer white bread
- 2 cups of celery, chopped
- one medium onion, chopped
- 1 tube of mild pork sausage
- 2 eggs
- sage (When the stuffing smells very strongly of sage, I stop.)
- !/4 cup of chicken broth IF the stuffing is to be cooked outside of the bird.
- Take chunks of the bread (or about one slice if the bread is sliced) and run the bread under warm running water for a few seconds. Squeeze each handful of bread so it remains very moist but is not dripping. Place the moistened bread in a large bowl. Add the remaining ingredients except for the chicken broth, and mix well. Stuff the bird.
- If baking the stuffing outside of the turkey, preheat oven to 350. Place the stuffing into a large casserole dish. (I generally use two 2-quart caserole dishes because we keep one at home for us!) Cover the dish with foil and bake at 350 for one hour. Uncover the stuffing and pour the chicken broth over the stuffing. Cover with the foil. Reduce the oven temp to 325 and bake an additional 30 to 60 minutes. The stuffing is done when the top becomes lightly browned.
loaves of stuffing bread, celery, onion, pork sausage, eggs, sage, chicken broth if
Taken from www.epicurious.com/recipes/member/views/turkey-stuffing-1219142 (may not work)