I was cooking our family Thanksgiving dinner after spending the real Thanksgiving with extended family and I was reminded of the fact that I never put this recipe on the page. This is one of Emily's favorite things and I always would double the recipe so we would have a lot of leftovers. I pretty much make it as directed--minus the mushrooms--cooking some inside the turkey and the rest in a separate roasting pan. Every time I baste the turkey I add a little of the juices to the pan of stuffing. When the turkey comes out, I take that stuffing and combine it with that in the separate pan and put it all in the oven as directed.
This is such tasty stuffing.
Harvest Sausage Dressing
1 pound bulk pork sausage
2 cups chopped celery
2 cups sliced mushrooms
1 1/2 cups chopped onion
1 Tablespoon plus 1 teaspoon chicken-flavored bouillon granules
1 3/4 cups boiling water
2 (8-ounce) packages herb-seasoned stuffing mix
1 1/3 cups mincemeat
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 teaspoons, poultry seasoning
Brown sausage in a Dutch oven, stirring to crumble; drain.
Return sausage to Dutch oven; add celery, mushrooms, and onion.
Cook over low heat until vegetables are crisp-tender.
Add bouillon granules and water; bring to a boil.
Add stuffing mix and remaining ingredients to Dutch oven.
Stir well, and lightly stuff 2 cups of dressing into the turkey cavity.
Place remaining stuffing in casserole dish and cook at 350 degrees for
45 minutes, adding some juices from the turkey as it cooks.
Remove stuffing from turkey and combine with stuffing in casserole.
[Southern Living, November 1988]
Note: This is the only stuffing I have made for years. My family absolutely loves this! I usually double the recipe and freeze a container of it.
Note 2: When doubling, I use a pound of hot and a pound of mild sausage.
Note 3: I now use Better than Boullion concentrate in the same amount instead of boullion
granules.
