This has been a Thanksgiving staple for our family since I first made it, back in the early 70's.
* Exported from MasterCook *
"The" Stuffing
Recipe By :Judy with inspiration from Good Housekeeping Magazine
Serving Size : 12
Categories : Casseroles Poultry
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Large Bag Pepperidge Farm Herb Stuffing Mix3 Large Onions -- chopped
8 Stalks Celery -- chopped
1 1/2 Pounds Sausage Meat
2 Packages Frozen Spinach, Chopped -- cooked
1 Cup Parmesan Cheese -- freshly grated
3 Large Eggs
3 Cups Chicken Broth -- or more
In a large heavy skillet, brown sausage meat, breaking up clumps with a wooden spoon. Cook until no longer pink. Transfer to a very large bowl with a slotted spoon, leaving the drippings in the skillet. Saute the onions and celery in the drippings until tender but not mushy. Add the vegetables to the sausage meat. Stir in the stuffing mix, the cooked spinach and the cheese. Combine well. Beat the eggs and add to the bread mixture and mix thoroughly. Add broth until the stuffing is very moist.
This can be used to stuff the turkey or placed in a greased casserole dish , covered with foil, and baked in a 350° oven for about 1 hour, removing the foil for last 15 minutes of baking; baste with turkey drippings if it looks dry.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 27g Fat (77.7% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 735mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.
NOTES : This is a very flexible recipe in that you can vary the quantities of any of the solid ingredients to suit your taste or what's on hand. I frequently save stale bread of any kind in the freezer, and use that instead of the stuffing mix (if there's not enough old bread, add some mix) If you use old bread that you've saved, you'll need to season with herbs, such as Bell's seasoning or poultry seasoning, and you'll not need as much broth to moisten the mixture.
BEWARE- Once you've made this stuffing, you may be forced to make it any time you cook turkey!
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
"The" Stuffing
Recipe By :Judy with inspiration from Good Housekeeping Magazine
Serving Size : 12
Categories : Casseroles Poultry
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Large Bag Pepperidge Farm Herb Stuffing Mix3 Large Onions -- chopped
8 Stalks Celery -- chopped
1 1/2 Pounds Sausage Meat
2 Packages Frozen Spinach, Chopped -- cooked
1 Cup Parmesan Cheese -- freshly grated
3 Large Eggs
3 Cups Chicken Broth -- or more
In a large heavy skillet, brown sausage meat, breaking up clumps with a wooden spoon. Cook until no longer pink. Transfer to a very large bowl with a slotted spoon, leaving the drippings in the skillet. Saute the onions and celery in the drippings until tender but not mushy. Add the vegetables to the sausage meat. Stir in the stuffing mix, the cooked spinach and the cheese. Combine well. Beat the eggs and add to the bread mixture and mix thoroughly. Add broth until the stuffing is very moist.
This can be used to stuff the turkey or placed in a greased casserole dish , covered with foil, and baked in a 350° oven for about 1 hour, removing the foil for last 15 minutes of baking; baste with turkey drippings if it looks dry.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 27g Fat (77.7% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 735mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.
NOTES : This is a very flexible recipe in that you can vary the quantities of any of the solid ingredients to suit your taste or what's on hand. I frequently save stale bread of any kind in the freezer, and use that instead of the stuffing mix (if there's not enough old bread, add some mix) If you use old bread that you've saved, you'll need to season with herbs, such as Bell's seasoning or poultry seasoning, and you'll not need as much broth to moisten the mixture.
BEWARE- Once you've made this stuffing, you may be forced to make it any time you cook turkey!
Nutr. Assoc. : 0 0 0 0 0 0 0 0