Nana's Turkey Stuffing
Author: Adele Almond
This recipe is for a 20-22 lb turkey. This is a sausage based turkey stuffing Lisa's Mom makes every year. It can be used to stuff the turkey or prepared separately as a side dish. Your house will be filled with the amazing aroma as you prepare it. It is best to prepare this a day or two in advance to coincide with your preparation time for the main course.
Ingredients
- 1½ stick Butter or Margarine
- 1 Large Onion, diced
- 1 Bunch of Celery, chopped in small pieces
- 2 Bunches of fresh parsley, finely chopped
- 2 Lbs Mushrooms
- 2½ Lbs Italian Sausage (bulk)
- 2 to 3 Pkg Jimmy Dean or Bob Evans Sage Sausage
- .65 oz Container Poultry Seasoning
- Chicken stock
- 2 Bags Pepperidge Farms Herb Classic Crushed Bread Crumbs
Instructions
- Chop onion into small pieces
- Chop celery into small pieces
- Add Butter/Margarine, onion and celery to stock pot and sauté 1½ to 2 hours
- Add finely chopped parsley and sauté a little while longer
- Chop mushrooms into small pieces
- Add chopped mushrooms to onion, celery, parsley, butter/margarine mixture
- Add additional butter/margarine or chicken stock if mixture is too dry
- Cook until mushrooms are dark and soft
- Add Italian sausage to mixture in small pieces
- Cook for an additional 30 minutes
- Add sage sausage, one package at a time, breaking into pieces
- Add ¼ to ½ container of poultry seasoning
- Cook 2½ hours more
- Add package of Pepperidge Farms crushed bread crumbs
- Add additional chicken stock to moisten
- Stir until bread crumbs are combined and liquids absorbed
