World's Best Stuffing

World's Best Stuffing

from thetipsyhousewife.org
12 servings

One of the best stuffing recipes you will ever make. This recipe calls for crumbled breakfast sausage that adds a hint of sage, mushrooms, celery and onions. When you make this, your friends and family will be begging for the recipe.

Ingredients

  • 1 16 ounce package of pork breakfast sausage
  • 2 C of diced celery
  • 2 C of diced onion
  • 2 c of diced mushrooms
  • 1 stick of butter
  • 2 boxes of bread dumplings, thawed and cubed or 6 to 8 cups of french rolls cubed
  • 1 32oz carton of chicken or turkey broth (See Tips Below Instructions)
  • 1 C of milk (See Tips Below Instructions)
  • 2 eggs
  • poultry seasoning, garlic powder, salt and pepper

Directions

  1. 1

    In a large skillet add the butter, celery, onions and mushroom and sauté until the veggies are soft and the liquid is cooked. This will take some time, do not skip this step, you want to be sure to cook out all of the liquid from the veggies. *these veggies have a high water content and you will need to cook this all out before adding the mixture to the dumplings. **I also do not recommend washing your mushrooms in water, ever, but especially for this recipe. The mushrooms absorb a lot of water when you submerge them. I have always wiped my mushrooms with a damp paper towel instead of rinsing them. Paying attention in this step will help your stuffing be the right consistency.

  2. 2

    When the veggies are soft and golden brown and the liquid has been cooked out, add your breakfast sausage. Cook until the sausage is cooked through and broken up into a fine crumble.

  3. 3

    Season the sausage and veggies with your salt, pepper, garlic powder and poultry seasoning. You should season this to your preference. We use about 2 T of poultry seasoning, 1 T of garlic powder and a couple of teaspoons of salt and pepper.

  4. 4

    Add your cubed bread dumplings or French rolls to a casserole dish, there is no need to dry out or toast the dumplings, they are perfect just thawed and cubed. I use a 9 x 13 casserole dish so that it has the right amount of surface area to bake this up. *You can also mix the whole recipe up in a bowl and add it to a casserole dish if this is easier for you to make sure the dumplings are mixed in well to absorb the liquid.

  5. 5

    Add the meat and veggie mixture to the cubed dumplings and toss to combine well.

  6. 6

    Whisk your eggs with the milk and add that to the mixture as well. This will all look very soggy, no cause for concern.

  7. 7

    Pour the chicken or turkey broth over the mixture, it will look quite soggy but the dumplings should be absorbing the liquid, not swimming in it. Stir to combine well. You may find this easier to do in a bowl*the dumplings are hand made, they are pretty consistently made but I would be sure to add the broth a little at a time so that your dumpling cubes are not swimming in the broth since the denseness of the bread can vary slightly. They should be absorbing the dumplings and they will look very wet but they should not be swimming in the broth.

  8. 8

    Bake in a 375 degree oven for about 45 minutes. You will know when it's done when the center is firm and the top is browned. If the top is getting too brown and the center isn’t set yet, you can loosely cover with foil.

  9. 9

    I also sometimes add melted butter to the top before baking to make it extra crispy.