sunseeker wrote:sausage is the way to go!!! Yum...
Mom doesn't have a recipe....
just brown your sausage (we use ground italian sausage) and drain
saute onions and celery in some butter
add everything to the bread cubes....moisten with chicken broth...salt and pepper to taste....bake in glass baking dish....
I second what Sunseeker and Blackjack has said earlier.
We like our stuffing moist so the chicken broth is the way to go. Def use poultry seasoning and we use sweet italian sausage browned and drained. We also put in 2 eggs and we cover the glass baking dish for the first half and then pull the tin foil off and let the top get crisp. We usually take it out and while the turkey is finishing up, everyone is picking at it and sneaking a piece of the stuffing, we place what is left back in the oven to warm it up just before for dinner. We also stuff the bird and this stuffing will be very moist.
I make it just like my Mom and it's great.
Good luck. If you need better instructions pm me...
By jove! I think I've got it! I just pulled it out of the oven and it looks and smells perfect! Can't wait to try it in a few hours. I decided to go sausage-less and instead of the oil I used butter. I halfed just about everything except the eggs and the milk, since there is only 7 of us for dinner. It made a full 9x13 glass baking dish full. YAY!!!!! Thanks to y'all I was a stuffing making fool this Thanksgiving!
This is the recipe I used:
In large skillet heat 1 cup oil (I used canola oil)
Add 2 cups chopped onion, cook until slightly transparent
Add 2 2/3 cups chopped celery
Cook until slightly tender.
While celery and onions are cooking:
Prepare15-16 cups of cubed gf bread
Combine bread with:
1 ½ tsp. salt
1 ½ tsp. pepper
1 tsp. poultry seasoning
Chopped flat leaf parsley, to taste
4 eggs slightly beaten
1 cup milk or water (I used 2% lactose-free milk—Lactaid brand)
1 1/3 cups chicken broth (I used Imagine organic gf broth)
Pour the onion-celery mixture over the bread mixture. Mix well.
Butter a 9 x 13 inch baking dish. Add dressing and bake for 40-60 minutes at 350 degrees. It should be brown on top. For a more moist dressing, cover with foil for half of the baking time. If you refrigerate before baking, be sure to add to the baking time.
buffettbride wrote:By jove! I think I've got it! I just pulled it out of the oven and it looks and smells perfect! Can't wait to try it in a few hours. I decided to go sausage-less and instead of the oil I used butter. I halfed just about everything except the eggs and the milk, since there is only 7 of us for dinner. It made a full 9x13 glass baking dish full. YAY!!!!! Thanks to y'all I was a stuffing making fool this Thanksgiving!
This is the recipe I used:
In large skillet heat 1 cup oil (I used canola oil)
Add 2 cups chopped onion, cook until slightly transparent
Add 2 2/3 cups chopped celery
Cook until slightly tender.
While celery and onions are cooking:
Prepare15-16 cups of cubed gf bread
Combine bread with:
1 ½ tsp. salt
1 ½ tsp. pepper
1 tsp. poultry seasoning
Chopped flat leaf parsley, to taste
4 eggs slightly beaten
1 cup milk or water (I used 2% lactose-free milk—Lactaid brand)
1 1/3 cups chicken broth (I used Imagine organic gf broth)
Pour the onion-celery mixture over the bread mixture. Mix well.
Butter a 9 x 13 inch baking dish. Add dressing and bake for 40-60 minutes at 350 degrees. It should be brown on top. For a more moist dressing, cover with foil for half of the baking time. If you refrigerate before baking, be sure to add to the baking time.
"While the rest of the species is descended from apes, redheads are descended from cats." Mark Twain
