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Mom's Thanksgiving Stuffing

I transcribed this over the phone and haven't made it yet.


  • Pepperidge Farm Cubed Herb Stuffing
  • Johnsonville ground Italian sausage, hot (caseless)
  • One onion, chopped
  • A few stalks of celery, roughly chopped
  • Mushrooms, roughly chopped
  • 1-2 cups chicken broth (use the amount indicated on the stuffing bag for your serving size)
  • Almonds

Do it

Put almonds in a pan with nothing else and heat, watching closely and stirring periodically. Careful not to burn them – they will become murderously bitter. When done, roughly chop or food-process them.

Put stuffing into a large mixing bowl.

Saute onion, celery, and mushrooms in butter.

Concurrently, brown the sausage well.

Add veggies and sausage to stuffing bowl when they're done.

Add softened butter and broth a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully.

Add a lot of sage and poultry seasoning and some black pepper.

Pour into a greased casserole dish and bake at 350 degrees for 35 minutes. This should be done the moment the turkey comes out to time things right.

mom_s_thanksgiving_stuffing.1259204521.txt.gz · Last modified: 2009/11/25 19:02 by tkbletsc