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Grandma's Stuffing

Recipe Courtesy of Dolores Kauffman

2 Loaves large white sandwich bread crust removed
2 Loaves large wheat sandwich bread crust removed
2 Lbs pork sausage (Get Jones brand if you can. It makes all the difference.)
1 Brown onion, minced
4 cups diced celery (8-10 Stalks)
5 3/4 tsp. poultry seasoning
3 Tablepoons sage (fresh is best)
1 tsp Salt
1/2 Lb Margarine, melted (Imperial Brand if you can)
1 Can chicken broth (Swanson Brand if you can)
1/2 can Chicken broth reserved for moistening
1/2 Cup giblets or more, cooked and minced
2 eggs beaten

Tear up the loaves of bread into small pieces the day before cooking. Let sit out on counter overnight.
Brown sausage, transfer to holding plate.
Saute celery and onions in sausage drippings.
Cover on low for a few minutes.
Shake all ingredients together in a large plastic bag.
Spray pam on sides of a 5 quart or larger crockpot and fill the pot with contents of the bag.
You may not be able to fit it all in at once. You may have to add most of it and ad the rest 15 minutes later.
Cook on High 45mins.
Stir as needed to prevent burning.
Then cook on low for 2-4 hours tasting after two hours to see if anything needs to be added (like extra broth).
When ready, serve and enjoy.
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