Re: Another gravy swamp.

On 2024-11-23, Michael Trew <michael.trew@att.net> wrote:

On 11/21/2024 5:42 PM, Cindy Hamilton wrote:

On 2024-11-21, Michael Trew <michael.trew@att.net> wrote:

>
I grew up with stove-top stuffing,

 
I can remember when Stovetop Stuffing didn't exist.
 
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
 

and I'm still a bit scared from that,
perhaps that's why I always pass on it.  I'd probably enjoy however you
make it a lot better.

 
It's my husband's recipe.  My family's technique sucked.

>
Would you mind sharing it?  I remember you mentioning breakfast sausage.
  That intrigued me, I've never heard of it with meat, beyond turkey
drippings.

Here you go.  If you're not going to shove it up a turkey's ass, you're
on your own for moistening and baking it.

Oh, and the size of the loaf of bread doesn't much matter.  I ended up
with a 22-ounce loaf this year.


Stuffing

For a turkey:

1 20-ounce loaf of squishy white bread, torn into 1-inch pieces
3/4 pound sausage
1 medium onion, quarter-inch dice
2 ribs celery, quarter-inch dice
1/4 cup butter
1 tablespoon rubbed sage
salt and pepper to taste

Crumble and brown the sausage; set aside.
Sweat the celery and onion in the sausage grease (if any) and some of the butter.
Melt in the rest of the butter, return the sausage to the pan, and stir to combine.
Put the bread pieces in a large vessel.  Add the contents of the pan and stir to combine.  Sprinkle on the sage while stirring.  Season to taste.

For a whole pig:

20 pounds of bread
6 big onions
2 bunches of celery
6 pounds of sausage
"box" of sage (around half an ounce or maybe 1/4 cup)

Instructions as above.


--
Cindy Hamilton