Grandma Reid’s Stuffing

Grandma Reid’s Stuffing
Grandma Reid’s Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds turkey sausage

  • 4

    tablespoons butter

  • 1

    onion, finely diced

  • 4

    stalks celery, diced

  • Celery leaves (optional - see directions)

  • 2

    apples - peeled, cored and diced

  • 3

    cloves garlic, minced

  • 6 1/2

    cups bread cubes

  • 3

    teaspoons chopped parsley

  • 1

    tablespoon poultry seasoning

  • 1

    teaspoon ground sage

  • 1

    teaspoon salt

  • 3/4

    teaspoon pepper

Directions

Optional - Place turkey neck, celery leaves, and a 1/4 of the onion (prior to dicing) in a sauce pan and cover with water. Bring to a boil and cook for 20 minutes or until turkey neck is fully cooked. Drain and remove meat from neck. Chop into small pieces along with the celery leaves and onion. 1. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside. 2. In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft. 3. In skillet, combine the onion mixture, sausage, bread cubes and optional turkey neck. 4. Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine. 5. Place in a 9x13 pan and pour 3 cups of chicken broth over top to keep moist. 6. Cover with aluminum foil and bake at 325 degrees for 30 minutes. 7. Remove foil, increase temperature to 350 degrees and bake an additional 30 minutes.

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