Pioneer Pantry

Thanksgiving Stuffing (Dressing)

2 Loves of good white bread (Grandmas)

1 Pound Jimmy Dean Sausage (regular)

1 bunch of Celery chopped, add how much you want

3 Carrots grated

1 Large Onion chopped

Chicken Broth

Sage

Salt

Pepper

Cube your bread and leave out on a clean kitchen counter over night, It needs to be pretty dry.

In a large skillet brown the sausage.

Add onions to the skillet and brown, you can add a little chicken broth to deglaze the skillet if needed. Add in the celery, and carrots cook until softened.

In a very large container combine the bread and cooked sausage mixture. Stir well.

Season to taste.

If you are going to stuff your Turkey set aside a large portion.

Add enough Chicken Broth to the remaining stuffing to make it moist not soggy.

You will need to taste, as you go on this, be careful to not over do the sage. Or it will end up with a bitter flavor.

Bird stuffing should have far less chicken broth added to it, otherwise it will be super soggy when you take it out of the bird, your bird should be room temp and your stuffing as well. “Turkey safety” don’t leave your turkey out for very long just get it to room temp and get in right in the oven. Make sure you stuff it loosely!

Place the well-moistened stuffing in a baking dish cover tightly with foil and bake it at 300 until heated through.