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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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I got this recipe many years ago from my sister-in-law Susan. It is by far my family's favourite stuffing recipe. It can be cooked inside or outside the bird. I usually cook it separately, divided between 2 corning ware pans for about an hour at 350 F or until done. While I never paid much attention to how big a bird it will fill, the recipe says it is enough for a 12-15 pound turkey. Prep time is an estimate. I usually cook the sausage, rice and onion the day before I need it and then just assemble on the day required. Ingredients:
6 cups bread cubes (i just use a whole loaf of white bread) |
1 teaspoon garlic powder |
1 teaspoon season-all salt (i usually leave it out) |
1 lb pork sausage (in the tube) |
2 1/2 cups tomatoes, canned and drained |
2 cups rice, cooked (i use long grain) |
1/2 cup raisins, seedless |
1/4 cup instant minced onion (i use 1 small onion, cooked) |
2 teaspoons poultry seasoning |
1/2 teaspoon black pepper |
2 eggs |
Directions:
1. Cook sausage, crumble and drain. I usually leave a little fat in for flavour.
2. Mix all remaining ingredients.
3. If you like your stuffing sweet, then you can add extra raisins.
4. If the stuffing seems to dry, add an extra egg or two.
5. This is supposed to stuff a 12-15 pound turkey.
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