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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my mothers recipe for our Thanksgiving stuffing. It has never failed us. Everyone loves it, and because of that we usually make 3-4. I have never come across any other stuffing recipe that I enjoy more than this. I know you will love it too! Ingredients:
10 slices bacon, diced (6 ounces) |
1 lb pork sausage (jimmy dean breakfast sausage is best) |
2 large onions, chopped (2 cups) |
8 ounces mediem-size mushrooms, sliced (2 cups) |
3 medium celery ribs, chopped (1 cup) |
1 teaspoon dried sage, crumbled |
1 teaspoon dried thyme leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
1 lb tart apple, cored and cut in 1/2-inch peices (3 cups) |
1 loaf day-old white bread, cut in 1/2-inch cubes (10 cups) |
1 cup chopped fresh parsley |
1 1/4-1 3/4 cups chicken broth |
Directions:
1. Heat oven to 350°F.
2. Mix bread and parsley in a large poy or bowl.
3. Cook bacon in a large deep skillet over medium-high heat.
4. When bacon is browned , crumble in sausage. cook, stirring 2 or 3 times, until sausage loses its pink color.
5. Add remaining ingredients except chicken broth and bread mixture to skillet.
6. Cook 5 to 7 minutes until apples and celery are crisp-tender, stirring twice.
7. Add to bread mixture; toss to mix, then add broth.
8. Grease a 3-quart casserole.
9. Transfer stuffing to prepared casserole and bake 35 to 40 minutes until top is lightly browned.
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