This is my girl's family recipe, like her grandparents made and her mom continues to make. Plenty to stuff a 16 lb bird. Originally wrote it down in 2008, while her mom was making it at home.
Makes a large mixing bowl full, probably 12-15 servings, maybe more!
Prep time: about 70 minutes
2 bags of Pepperidge Farms Herb Seasoned Stuffing (Note: 12oz? Cubbinsons comes in two 6oz bags, so 12oz?)
3 medium apples, any kind of RED apple (Gala), peeled and rough chopped
2 medium yellow onion, chopped
1/2 bunch (5 stalks?) celery, chopped
1 lb of large white mushrooms, rough chopped, about 12-15 count, stems removed
1 lb Jimmy Dean Pork Sausage
2 sticks of butter
2 tbsp dried basil
1 tbsp dried oregano
2 tbsp dried parsley
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 tbsp fresh parsley
1 tbsp fresh sage
2 cans chicken broth (24-28 oz) (OMITTED THIS TIME)
1/2 box Bell's Seasoning (I USED 1 WHOLE BOX)
1 tbsp black pepper
No salt (stock, stuffing mix and other has salt already, Jackie doesn't add salt)
(I've changed them slightly from the original version, to make it easier to do).
- Pulse stuffing mix until small dice, like breadcrumb. Set aside in large bowl.
- In batches, grind celery, apple, onion, and mushroom in the food processor until uniform.
- Add both cans of broth and eggs to food processor. Add all fresh and dried spices except Bell's. Pulse some more. Add to breadcrumb bowl.
- In a large skillet, melt butter and brown the sausage in it.
- Pour entire butter/sausage mixture over stuffing.
- Add boiling water (probably 2-4 cups) and stir to combine to moisten the mixture.
- Knead, squeezing thru your fingers to make sure there are no lumps and mixture is uniform and even, 3-5 minutes.
- Add Bell's seasoning, "until it smells right". She used approx 1/2 of a new box. (I used a whole box this time)
- Add more warm water to make the mixture very moist. At night it will be very wet, because it will soak up water.
- Should look as wet as a meatloaf. Sprinkle a little Bell Seasoning over the top.
- Bake at 450F for 40 minutes, and broil for 3 minutes. (Most everything is cooked except the egg, so shouldn't take too long).
My girl's mom (Jackie) stuffs it in the bird, bakes the leftovers.
- Nice thin crust, pretty moist inside (could've probably gone for 1 hr @ 450).
- Not enough salt!! Aaack!!! Probably because I left out the chicken stock. Still, would've been better to cook a small patty and taste it for salt.
- Perhaps too much Bell's, tastes strongly