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Wednesday, December 29, 2010

The Stuffing

My Grandma Ferguson used to make this every year for Thanksgiving and Christmas. It has been a staple in our family for as long as I can remember. Since she passed away, 11 years ago, I have made the stuffing for the holidays. It is super easy and very very tasty. It is pretty close to the recipe on the back of the Mrs Cubisons stuffing box but with a few tweaks.

What you need;
1 box Mrs Cubison Seasoned Stuffing
1.5 cups Chicken Broth (Comes out to 1 - 1 1/2 :14.5 oz cans of broth)
1 lb Jimmy Dean sausage roll
1.5 Cups White Onion, chopped
1.5 Cups Celery, chopped
1 cup butter, melted
1 Tsp Poultry Seasoning
Salt, large pinch
Black Pepper, to taste

Here's how it works:

Heat the oven to 375 degrees.
Cook up the sausage, do not drain. remove from heat when done:
Chop up the Onion and Celery. I rarely measure it out. It usually comes out to about 2/3 of an onion and about 4-5 pieces of celery.
 When you're done chopping, toss them into a BOG bowl (you will add everything to this bowl so you need roomto work with)
Open the bags of stuffing mix and pour it into the same bowl. (There are 2 bags in the box, use both)
Melt up the butter and pour it into the bowl
 (I know the recipe says 1 cup butter and this shows 2 cups.. I made a double batch)
Then Pour in the Chicken Broth. Start with 1 cup and reserve the 1/2 cup for later.
Toss in the salt, pepper, poultry seasoning

Finally, pour in the sausage. grease and all (adds flavor!)
Now here's the fun part! Take off your rings, watches, bracelets. Wash your hands and get ready for messy hands. Time to mix allof this up reeeaaalllll good!
Really get in there and mix it up. You should feel the bread crumbs/stuffing mix beginning to get squishy. You don't want any of them to feel like croutons. If the mix seems dry, use the reserved 1/2 cup of broth and slowly add until the mixture is nice and moist. But NOT watery.

Finally, pour the beautiful concoction into a 13x9 casserole dish.

Cover with foil and pop it in the oven. Bake for 45 min then remove the foil and bake for an additional 10-15 min to get it nice and crisy on top.


I make a double batch at every holiday so we have one tray to devour and one for everyone to take leftovers. It is just as tasty the 2nd and 3rd day. Just ask Brian.. he hates leftovers and he eats this as leftovers. That's saying something.

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