Cooking From Memory ~ A Recipe Journal


Joyce’s Thanksgiving Stuffing

Nearly every family has its favorite stuffing recipe; each a variation on a theme of left-over bread, seasoned and cubed, with further variations and additions. The following recipe has been in my family for three generations. While that sounds impressive, it’s still simply a variation of sage flavored bread cubes with sausage. And really, nothing says Thanksgiving like sage and sausage.

Ingredients ~

  • 16-24 ounce bag of stuffing bread cubes, toasted
  • Giblets from the turkey
  • 1 quart (4 cups) water
  • 1 package Jimmy Dean Sausage, Sage flavored
  • 4 stalks celery, diced
  • 1 large onion, or 2 medium onions, diced
  • 4 Tablespoons butter
  • 2 teaspoons salt
  • 1 Tablespoon sage
  • Raisins, craisins or cranberries, optional

Method ~

Add the giblets to 1 quart (4 cups) water with sage and salt. Bring this broth to a boil, then back the heat off, simmering for about 45 minutes.

Meanwhile, in a sauté pan, brown the sausage, breaking up the meat as you go, 5-7 minutes. Add the onion and celery and continue to cook over low heat until the vegetables are tender, another 5-7 minutes.

When the giblets have been cooked, remove the giblets from the broth and set the giblets aside to cool and reserve the broth. Pull the meat from the neck, finely chop the other giblets and add all of this to the sausage, onions and celery. Cook for 5 minutes.

In a large mixing bowl, combine the bread cubes and the sausage mixture. Toss to combine. Add the fruit is using. Then add the reserved broth and stir until the mixture has a moist consistency. Season to taste with sea salt, fresh ground black pepper and more sage to taste.

Bake in a 350 degree oven for 30 to 45 minutes. Serve with turkey and gravy.

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