Bread and Sausage Stuffing- for turkey

For a 12-pound bird, use 8 cups stale but not hard bread (white, whole wheat, rye, raisin, or any combination of, biscuit or corn bread. Break the bread with a fork or cut it into small cubes.

            In a large skillet in ¾ cup turkey or chicken fat or butter sauté 1- ½ cups diced onion and 1 cup diced celery until the vegetables are ender and begin to colour, stirring almost constantly. Combine the onion mixture with the bread and season it with 2 tablespoons minced parsley, 1 tablespoon salt, 2 teaspoons poultry seasoning, and ¼ teaspoon pepper. Moisten with 1 cup, more or less, strained chicken stock and 1 large egg, lightly beaten, and mix well. Cool the stuffing before using.

            For a richer stuffing, add 1/3 pound pork sausage meat and 1/3 cup finely diced mushrooms browned in butter to the vegetables.

©Al (Alex-Alexander) D. Girvan. All rights reserved.