This is a mix of Julia Sheahan’s and my Dad’s recipe for dressing or stuffing.
Ingredients –
– 1 1/2 loaves white bread
– 1 lb. mild pork sausage, crumbled and fried
– 1/2 cup butter
– 1 lb. mushrooms, sliced
– 1 large onion, chopped
– 2 – 3 cups celery, chopped
– 2 cans chicken broth
– 1 egg, beaten
– 1 teaspoon or more Poultry Seasoning to taste Black Pepper
Let the bread dry out. (Dad says you can use it fresh out of the bag but you have to cut back on the broth.) Tear in pieces and put into extra large bowl. In large pan, fry pork sausage until brown. Drain and poor on top of torn bread. Then melt 1/2 cup butter. Add the onion and celery and sauté for 5 minutes, then add the mushrooms and sauté another 5 minutes or until all veggies are tender. Poor on top of bread and sausage.
Sprinkle on poultry seasoning and pepper to your taste. Some people like very little of this and others like it spicy, so it is your preference. It is better to go light then heavy though. Add the egg, and gradually add the chicken broth and toss until the mixture is damp, but not soggy. You may need less of the broth (but you can always add the extra broth to the gravy drippings later.)
Put in a greased 9 by 13 inch pan. Cover with aluminum foil. Cook at 350 degrees one hour, uncover and cook another 10 minutes. You could also stuff your turkey with this if you wish, but I find it is easier just to have it on the side.