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3 Pkgs of pepperidge farm cubed herb seasoned stuffing mix
1 onion chopped
1 celery stalk chopped
1/2 tsp poultry seasoning
2-3 small cans college inn chicken broth
1 stick of butter
1 can sliced button mushrooms chopped.
1 pkg of frozen breakfast sausage thawed (we use Jones but you can use Jimmy dean or another brand you like)
Saute celery and onions in butter until soft and tender. Put into a small bowl for later. Saute and chop up the sausage roll until browned and fully cooked. Reserve this mixture as well. Heat broth until luke warm, add to bread mixture and toss. Add celery and onion mixture and sausage to bread mixture, add poultry seasoning. Mix all together until well blended and moist. The stuffing should not be dry, if it is add a little more broth. My mom also add some additional onion powder as well about 1 Tbsp. You can stuff your turkey with it or bake it seperately.
That is a terrific stuffing recipe - it has grease, chicken broth, vegetables and herbs. You really can't ask for much more. Nearly everyone that I know starts with Pepperidge Farm.
Mom's stuffing was a pretty simple herbed bread stuffing, no mushrooms or sausage. She did add an egg to the mix. Since she started with plain bread, she did add poultry seasoning and sage.
I messed around with the stuffing recipe recipe for decades and no one ever knew what they were going to get on the big day.
I've not heard of butter in stuffing. Thanks for sharing the recipe, though.
My ex was from the south, so she had a lot of ideas about food that were quite different than my own. Her family heirloom recipe nearly caused WWIII at our first shared Thanksgiving together. The four ingredients were oatmeal, butter (LOTS of butter), onions, and broth. I had been raised on bread stuffing, ala Pepperidge farm, and I was aghast at her description of what she wanted to do, but after losing a coin toss I let her make it, and in trade I got to have my treasured mashed rutabaga on the table, which she had been opposed to.
Turns out I loved it. Many years and many miles later it has a permanent place in my T-Day ritual. Sometime back I found out it is a traditional dressing from Scotland known as Skirlie.
My mom has been making it this way for years, she would also make plain stuffing for my Uncle. It had the pepperidge farm bread cubes, butter, onions, broth and poultry seasoning. My uncle was a picky eater.
The last few years we have been making dressing in the crock pot to free up oven space. This recipe would work great in there, but it does take longer.
My recipe looks like the OP except I don't use mushrooms or sausage. Instead I add walnuts and raisins at the least and quite often small bits of apple or even mandarin orages to that. I like mine with a fruity taste.
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