My grandma McCann was the nicest, softest spoken person in the world. My mother might take 2nd place, but by that regard, I don't even seem related... But I CAN cook!
So on that note, here is Grandma's Thanksgiving Stuffing Recipe. Like all good family traditions, it has been updated a bit by my parents and then Betsy and I... I can't tell you how much better this recipe is than most stuffings or dressings I have tried. Give it a shot!
- 1-2 lb of sourdough bread, cut into 1" cubes
- Olive oil
- Dried sage, thyme and rosemary (or Herbs de Provance)
- 1 ½ Cup celery, cut up
- 1 medium onion, diced
- Chopped up giblets from your turkey
- 1 stick butter
- 2 eggs, beaten
- 1lb pork sausage, fried and drained (Italian or breakfast sausage) -- Use ours at Lakewinds
- 1 apple cut into small pieces, leaving skin
- 4-5 fresh sage leaves, chopped course
- Fresh thyme and oregano
- 1Cup wild mushrooms (if using dried, rehydrate to be 1 cup worth and put soaking water into the stuffing
- ½ Cup dried cranberries
- Toss the bread cubes in olive oil and place on a baking sheet
- Sprinkle herbs onto the bread
- Toast in a 250-350 degree oven until well dried -- not burnt, but golden... watch and stir as needed. Set aside, can be made days ahead OR you can buy seasoned bags of croutons instead.
- Saute the giblets, celery and onion in the butter until veggies are soft.
- Place in a large mixing bowl
- Stir in sausage, eggs, apple, mushrooms, cranberries and croutons
- Season with salt, pepper, fresh save/thyme/oregano
- Moisten with chicken broth as needed
- Bake inside of the turkey for stuffing until at least 160 degrees OR in a baking dish with the turkey neck on top.