Take two on our own version of B's family stuffing
Makes one 9x13" dish, enough for 12-15 servings, plus one small 6x9 dish.
Prep time: about 1.5 hours
2 bags of Pepperidge Farms Herb Seasoned Stuffing (Note: From the PF web site, looks like 1 bag is 14oz, so 28oz total! We only had Mrs. Cubbinsons, which comes in two 6oz bags per box, so 4 bags/2 boxesm 24oz)
3 medium apples, any kind of RED apple (I used Gala and Fuji this year), peeled cored and rough chopped
2 medium yellow onion, chopped
6 large stalks celery, with leaves, chopped
1 lb of large white mushrooms, rough chopped, about 12-15 count, stems removed (I used 50/50 mix of white and cremini)
1 lb Jimmy Dean Pork Sausage
2 sticks of salted butter
2 tbsp dried basil
2 tbsp dried parsley
2 tbsp fresh rosemary
1 tbsp fresh thyme
2 tbsp fresh parsley
1 tbsp fresh sage
1 tbsp black pepper
2 cans chicken broth (24-28 oz total) (I used part of 1 box of chicken broth, measured out exactly 28oz)
1 tbsp Bell's Seasoning + 1/2 tsp for sprinkling on top
1/4-1/2c extra stock or water
NO SALT! (stock, stuffing mix and butter has salt already, Jackie doesn't add salt)
- 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. (This year, I ground celery and onion, mushroom + some stock, apples + some stock). Remove to separate bowl.
- 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 1 stick of butter and brown the sausage in it. At end of cooking, add remaining 1 stick of butter.
- Pour entire butter/sausage mixture over stuffing.
- Knead, squeezing thru your fingers to make sure there are no lumps and mixture is uniform and even, 3-5 minutes. (2011: I didn't need to add ANY water, after using the chicken stock)
- Add Bell's seasoning, "until it smells right". I think 1 tbsp is good.
- (Let it rest at least 30 minutes. Fry up a small piece in a skillet, taste, and adjust seasoning. This year it tasted very good! Good salt balance, nice flavors)
- Should look as wet as a meatloaf. Add the extra stock or water if necessary to keep it soft.
- Pour into 9x13 pyrex baking pan. Sprinkle remaining 1/2 tsp of Bell Seasoning over the top.
- Cover with plastic wrap and foil, and refrigerate overnight.
- The next day, preheat oven to 425F.
- Bake at 425F for 1-1.25hr, and broil for 3 minutes. (Most everything is cooked except the egg, so shouldn't take too long).
- We'll see tomorrow, updates then...