This is our favorite bread stuffing. The recipe can be easily varied. Friends make cornmeal or rice stuffing but bread stuffing still remains our favorite.
The ingredients make enough stuffing for a 10 to 15 lb. turkey with the remaining stuffing going into a casserole dish in the oven. Be sure to rinse your turkey and salt the inside. Place some of the stuffing into the cavity and also the neck just before you start baking or BBQing the turkey.
1 cup of butter
3 medium onions, finely chopped
1 ½ teaspoons poultry season or ground sage
4 celery stalks, chopped OR a small bulb of fennel, chopped
2 cups sliced mushrooms
2 teaspoons salt
3 ½ quarts stale bread cubes
~1 cup chicken stock (or turkey stock made from the giblets)
~ ½ – ¾ lb. sausage (sweet Italian or breakfast), crumbled and sautéed
½ cup chopped pecans
½ cup dried cranberries or raisins
Fresh herbs to taste: approximately ½ teaspoon of rosemary, thyme, and basil (use less if use dried herbs)
Salt and pepper to taste
Melt the butter in a pan and sauté the onions, celery, and mushrooms until soft and translucent. Add the sautéed vegetables to the bread cubes. Sauté the sausage (optional) until cooked but not browned. Add the cooked sausage to the bread cubes. Add the seasonings and mix well. Add enough stock to slightly moisten the bread cubes. Add the pecans, dried cranberries, salt and pepper to the bread cube mixture and mix.
Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish.
Place some of the stuffing into the cavity and also the neck of the turkey just before you start baking or Barbequing the turkey. Place the remaining stuffing in the casserole dish. Bake the stuffing uncovered at 350 degrees Fahrenheit for approximately 45 minutes.
Serves 8 – 10