McCann Stuffing

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!

Ingredients

1-2 lb of sourdoughbread,cut into 1" cubes
Olive oil
Dried sage, thyme and oregano (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)
1 apple cut into small pieces, leaving skin
4-5 fresh sage leaves, chopped course
Fresh thyme, sage, and rosemary
1 Cup mushrooms (if using dried, rehydrate to be 1 cup worth and put soaking water into the stuffing
½ Cup dried cranberries

Homemade Croutons

Instructions

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.