CasperImproved
Sous Chef
I've been making the "stuffing" & "dressing" for my family's Turkey dinners for a number of years. I do not follow a specific recipe as I rarely use recipes to begin with. I normally cook a 21lb ~ 23lb Turkey every year.
For the stuffing:
I fry up Jimmy Dean "Sage Sausage" 2 lbs, drain the sausage, then add several stalks of celery chopped up, one very large sweet onion chopped up in medium dice, 1 8 Oz package of mushrooms (any type you prefer chopped up in larger chunks) sauted, dumped over 1.5 loafs of basic white bread that has been pinched into bite size pieces and spiced with sage, pepper, and other bird friendly spices. Add 1 pint of apple sauce (I use cherry/apple), stuff the turkey with this, and the left over will fit into a 8"x8" oven dish to become "dressing". I forgot to mention I add a little more liquid (chicken stock) to the dressing, or it tends to dry out. The "stuffing" tends to be moist enough due to soaking up the Turkey juices.
For the stuffing:
I fry up Jimmy Dean "Sage Sausage" 2 lbs, drain the sausage, then add several stalks of celery chopped up, one very large sweet onion chopped up in medium dice, 1 8 Oz package of mushrooms (any type you prefer chopped up in larger chunks) sauted, dumped over 1.5 loafs of basic white bread that has been pinched into bite size pieces and spiced with sage, pepper, and other bird friendly spices. Add 1 pint of apple sauce (I use cherry/apple), stuff the turkey with this, and the left over will fit into a 8"x8" oven dish to become "dressing". I forgot to mention I add a little more liquid (chicken stock) to the dressing, or it tends to dry out. The "stuffing" tends to be moist enough due to soaking up the Turkey juices.