Glena's Turkey Stuffing

Glena’s STUFFING RECIPE


3 loaves of white bread
chicken broth
turkey giblets
2 bunches of celery
2 onions
1 tsp. sage
1 tsp thyme
½ ground pepper
1 pound of bulk pork sausage
water for giblets, bay leaf, ½ t salt and 1 t sage.

The night before, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out. The next day, after you remove the turkey's giblets, boil the heart gizzard and neck, bay leaf, ½ t of salt and 1 t sage in water in 2/3 qt. saucepan until cooked add liver the last fifteen minutes (about 2 hours). Remove giblets and chop for stuffing. Set giblet cooking water aside. Preheat oven to 350 degrees. Chop onion and celery and place into food processor until minced. Meanwhile cook sausage in large saucepan. Remove sausage, and Sauté onion and celery in the drippings until heated through. Do not brown! Once cooked, pour the onion/celery mixture directly over the dried out bread. Pour sage, thyme, and pepper over bread/onion/celery mixture. Mix in Sausage, and chopped giblets. Using the reserved giblet cooking water, pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in. Mix thoroughly and smell/taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan. Bake in 350-degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.