I’m up early this Sunday morning to prepare the stuffing for our turkey dinner this afternoon. My husband Joe and I are celebrating Thanksgiving with our children today. Wish we could all be together on Thanksgiving Day, but as a blended family things can’t always go as you wish. I am grateful to be able to prepare such a special meal and share a day of thanks with each of them. Thanksgiving is such a special holiday for me. I have a many treasured memories from my childhood. Thanksgiving kicked off the holiday season in our home. My Dad and Mom loved the holidays and spoiling their seven children with a feast on Thanksgiving another feast and tons of presents under our tree on Christmas. Those days were the happiest I can remember. Days before Thanksgiving my sister Carol and I would help Mom by washing all the china. We had at least 20 people at most of our dinners. I remember one year my Dad putting two wooden stands several feet apart and laying ply would over them for our table. Mom would lay a beautiful table cloth and the lovely china and food were the decoration, which would cover the entire table. One of my favorite dishes on the holiday table was Mom’s stuffing. It was made with sausage and stuffed into the cavity of a twenty five pound butterball turkey. Dad always put strips of bacon across the top of the turkey. When the turkey was resting I loved to sneak the bacon off the top. It was so crisp and delicious. The stuffing recipe was my Grandmother Queens and Mom always made the stuffing just the way her Mom taught her. Mom didn’t have a recipe box which I’m sad about now. However my sister Bev and I put the recipe together the best we remembered.
Grandma Queens Stuffing
2 bags soft unseasoned bread cubes. I use Stroehann Pennsylvania Dutch bakers.
1 16 oz. Package Jimmy Dean premium pork sausage, regular
2 eggs beaten
1 large sweet yellow onion, chopped fine
3-4 celery ribs, Chopped fine
1 stick butter
Chicken stock, use as much as you determine based on how moist you want your stuffing. Start with 2 cups. Grandma and Mom used boiling hot water. I like the stock for the flavor.
Kosher salt and fresh cracked pepper
1 tablespoon poultry seasoning, you could also use mixture of fresh chopped herbs, such as sage, thyme, rosemary etc.
In a large sauté pan melt the butter. Add the onion, and celery. Add just a little salt at the point. Sauté until the onion and celery are tender. In another pan break up the sausage and cook till almost brown. Drain off any fat. Place the bread cubes in a large bowl. Add the beaten egg and toss with the bread cubes. Add the onion, celery, sausage, poultry seasoning, salt and pepper. Go easy on the salt as the chicken stock has salt as well. Toss everything together. Add broth starting with 1 cup use your clean hands to mix. Add stock as needed to get the moisture you desire. I use about 2 ½ cups. I love mine moist. Cooking the sausage is optional. It will fully cook in the oven when you bake it. I prefer it this way. If you are worried about the fat then cook and drain the sausage. Put the stuffing in a large casserole dish. Cover with foil and bake 30-40 minutes in a preheated 350 degree oven.
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