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Mom's Thanksgiving Stuffing


Note: Some ingredient amounts depend on the amount of stuffing being made, and are dictated by the table on the back of the stuffing package, replicated below.

  • Johnsonville ground Italian sausage, hot (caseless)
  • One onion, chopped (optional)
  • ~5 stalks of celery, roughly chopped (1/4 to 1 cup, depending on serving size)
  • Mushrooms, roughly chopped (1/4 to 1 cup, depending on serving size – most of one container should be good)
  • Chicken broth (3/4 to 2 cups, depending on serving size)
  • Almonds (1 to 1.5 cups, just eyeball it)
  • Butter (1/2 stick plus 1/4 to 5/8 stick, depending on serving size)

Serving size table

This is from the package as of November 2011:

Poultry weight 6-8 lb. 10-12 lb. 16-20 lb.
Butter* 2 tbsp 4 tbsp 5 tbsp
Celery 1/4 cup 1/2 cup 1 cup
Onion (?) 1/4 cup 1/2 cup 1 cup
Chicken broth 3/4 cup 1-1/3 cup 2 cup
Stuffing cubes 3 cup 4 cup 12 oz pkg

* Not including saute butter, 1/2 stick

Since we're not stuffing the bird, you can make the whole package regardless. MORE STUFFING = BETTER THAN


Note: everything short of baking can be done ahead of time in the morning so you just have to chuck the pan in when the turkey comes out. These directions supersede the stuffing package directions.

(Optional) Roast almonds: 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. (Raw almonds work too.)

Put stuffing into a large mixing bowl.

Do the following three things concurrently:

  1. Brown the sausage.
  2. If using bouillon to make chicken broth, boil water. Add bouillon as normal, then add butter prescribed in table above.
  3. Saute celery and onion covered in 1/2 stick of butter. After 6-8 minutes, add mushrooms and continue to saute covered. When done, season with salt and pepper.

When the above is done, add veggies, sausage, and almonds to the stuffing bowl. Add the butter/broth mixture a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully. Don't add so much that it gets soggy. Season with poultry seasoning, sage, salt and pepper.

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

mom_s_thanksgiving_stuffing.1322161192.txt.gz · Last modified: 2011/11/24 10:59 by tkbletsc