The family staple at turkey times. Usually made in a double or even a triple batch. For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings.
This is a 5 for the entire family. I’m not a dressing person so that I will give a 4.5.
Notes: Add turkey broth or meat from the giblets if you want.
Start by ripping about 30 slices of bread into small pieces (about two loafs). Dice 4 stalks of celery to make about 2 cups and one large onion.
Prepare spices if using fresh. 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.
In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
Pour all but 1/4 cup of the drippings from the Dutch oven. Cook the onion and celery in the Dutch oven until tender (about ten mins) stirring occasionally.
In a separate bowl mix four eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, one teaspoon salt, and 1/2 teaspoon pepper.
Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.
Place in an oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.
July 8, 2016