Everyone in my family remembers the early Thanksgiving mornings, with my parents getting everything ready for the day. Dinner for a family of 8 was no easy task, and the number of guests grew each year as spouses and grandchildren were added to the gathering. I think we topped out at almost 30 people one year, and that meant two things, we needed a BIG turkey and a LOT of stuffing!
This year, make your own homemade stuffing to share with your family and create your own Thanksgiving memories. Those memories will last a lifetime. Enjoy!!
2 Loaves of White, Wheat, Pumpernickel Bread, etc (day old bread works best)
1 stick Butter
1 large Onion, finely chopped
2 - 3 stalks Celery, finely chopped
1 tsp Salt
1 tsp Ground Black Pepper
1 TB Dried Ground Sage
1 lb Sage Sausage, browned and crumbled into small pieces
3 Large Eggs
Chicken Broth (optional-as needed)
1 can Campbell's Cream of Chicken Soup (optional)
Preheat oven to 350 degrees. Butter a 9 x 13-inch baking pan and set aside.
Break the bread into 1-inch pieces and place in a large mixing bowl; set aside.
In a large skillet, melt the butter over medium-high heat. Add the onion and celery and saute for 5 - 6 minutes or until softened. Add salt, pepper, and sage to the skillet and stir to combine. Set aside to cool for 5 minutes.
Pour the mixture over the bread pieces, then add the cooked sausage and the eggs. Blend the stuffing to fully combine all of the ingredients. (You can use a spoon, but this step is much easier to do if you mix it with your hands.) The texture of the stuffing at this point will be a little different depending on the type of bread you use. If you are using a dense wheat or pumpernickel-type bread it will absorb more moisture than white breads, and there are two ways to add moisture to the stuffing. If needed, add 1/4 cup of chicken broth to the stuffing and stir to combine. (You want the stuffing to be moist but not soaked or watery.) For more of a creamy texture, add a few tablespoons of cream of chicken soup, as needed, to moisten the stuffing.
Scoop the stuffing into the baking pan, cover with foil and bake for 30 minutes. Uncover the pan and cook for 15 - 20 minutes longer or until crispy and golden on top. Enjoy!!