Classic Midwestern Stuffing or Dressing





Baking: The stuffing will be baked at 350 degrees for about 45 to 55 minutes. Adjustments will need to be made if cooking at a different temperature or if using different-sized pans (for instance, two smaller pans. instead of 1 large)

Bread Cubes: Several days ahead (three to four) cut bread into about 1 inch by 1/2 inch cubes. Place on large sheet trays in a safe place to dry. May also be spread out on trays and baked in a 300-degree F. oven for 30 to 50 minutes, stirring and rotating trays now and then. Cool before using.

Premade Bread Cubes: (14 to 16 ounces) may be used but stock/broth may need to be increased.

Broth: Chicken or turkey stock may be used, home-made is best. Optional: If time allows, simmer the broth with the turkey giblets (but not the liver) and neck for 30 minutes. Finely chop giblets and add to stuffing, discarding any bones from the neck. If not used for this recipe neck (but not giblets) may be saved for stock made with the turkey carcass.


In a large skillet, cook sausage over medium heat; remove from pan and set aside. Add butter and when melted, add celery and onions. When softened and translucent, cool slightly. In a very large bowl, toss bread cubes with poultry seasoning, sage, salt & pepper. Add the reserved sausage and celery/onion/butter mixture and toss everything together with clean hands.

Mix egg and milk and add to stuffing mixture, tossing again. Moisten with chicken broth until desired consistency.

Cover and bake for 25 minutes. Remove cover and bake an additional 20 to 25 minutes or so until golden brown.


Keywords: Bread, Dressing, Freezes Well, hearty sides, Sausage, Side, Special Occasion, Stuffing

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