|Sorry, we ate it all.|
4 pound version:
4 c bread cubes (dried the day before)
1/3 c butter
1/2 c minced onion
1/2 c chopped celery
1 tsp salt
1/6 tsp pepper
1 tsp each sage and thyme
12 pound version:
12 c bread cubes (dried the day before)
1 c butter
1.5 c minced onion
1.5 c chopped celery
1 tbls salt
1 tsp pepper
1 tbls each sage and thyme
1 egg (Must be wrong number for this amount. I haven't ever made this quantity, but I'd increase the eggs proportionately.)
Brown onions and celery in the butter. Add sausage and brown. Mix egg with 1/4 cup water. Mix everything well. Bake.
Okay, I have a bunch of notes to this:
- I typically make the smaller batch using a package of purchased, seasoned bread cubes.
- Because I used seasoned cubes, I would not add extra salt. (Maybe add pepper, and definitely added more sage and thyme, but Grandma also had a note to add poultry seasoning to taste and I don't bother.)
- I don't know what the deal is with the 1/4 cup of water, but that seems very inadequate to me. I just dump in a can of chicken broth, mixed with the egg. It may be relevant that I never actually use stuffing to stuff the turkey though. It seems like way too much trouble to get in and out so I just bake it as a side dish.
- I don't know how much sausage Grandma used, but I use one pound of either breakfast sausage, or sometimes you can get sausage seasoned for stuffing. Either is good.
- I probably also use more celery than recommended.