Ingredients
-
12
-
1/2
-
3
-
1
-
3
-
6
-
6
-
1
-
1
-
1
-
-
-
-
-
Directions
Mom’s Best Stuffing,A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.,I have been using this recipe for 16 years that I have been hosting Thanksgiving. This is the first year I’m having a very small dinner (only 6) normally I have 15-18. So I needed to adjust the serving size and thankfully it’s still up! Thank you @crazymom for your recipe that is “known in my circle of family/friends” as my “special Thanksgiving stuffing recipe.”,I may have missed something but I am pulling this up on my phone so the formatting is off, but does it say how you get these shapes? do you just free-hand shape them and then bake or is there a mold? Thanks anyone! I think this will be great this Thanksgiving!
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Steps
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1
Done
|
Saute Sausage Until Brown; Remove from Pan and Cut Into Small Bites. |
|
2
Done
|
in a Large Skillet, Melt Butter and Cook Onion, Celery, and Mushrooms Over Medium Heat For 3 Minutes or Until Softened. |
|
3
Done
|
Transfer Sausage and Veggies, Including Any Butter That Is Left in the Pan to a Bowl. |
|
4
Done
|
Add Stuffing Mix, Bread Cubes, Sage, Thyme, Poultry Seasoning, Salt, Pepper, Pecans, Turkey Stock, and Eggs. |
|
5
Done
|
Toss Well and Adjust Seasoning. |
|
6
Done
|
Stuffing Should Be Moist but not Soggy. Add More Stock If Needed. |
|
7
Done
|
Transfer to a Baking Dish. |
|
8
Done
|
Bake in a 325 Degree Fahrenheit Oven For 20 Minutes Covered and 10 Minutes Uncovered Until Heated Through and Crust Forms on Top. |
|
9
Done
|
or Better Yet Stuff It Into a Big Fat Turkey. |
