Tuesday, November 24, 2009

Momma's super stuffing

Momma makes stuffing the way her grandmother did, the grandmother from Italy.

Momma Explains: Remember, every culture adapts recipes based on their traditions and what ingredients are available. For my Italian side, sausage and eggs were in abundance, hence their prevalence in this recipe. I stuff my turkey with this and it is always a hit. I do not measure but have set out my general guidelines. The key to a great stuffing is a moist stuffing prior to placing it in the turkey. You are going to love this one.

Momma's Super Stuffing: First, cook a pound of regular sausage with out the casing, Bob Evans or similar. Break it up as it cooks so it is crumbled. Let cool. In a large saute pan place a whole stick of butter. ( Yes a whole stick, there is a reason it is called stuffing!) , chop a medium sweet onion and about 6 celery stalks. I use the interior celery as it is more tender. Soften the celery and onion in the butter on low to medium heat. Add some salt for flavor. Let cool and prepare the bread mixture. Take a whole loaf of white bread, none of that healthy grain bread, remember it is STUFFING. Cube the bread, crust and all and place in a large bowl. Add 12 eggs that you have beaten well, mixed with about 1/4 to 1/2 cup water. Add about 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the onion and celery and the sausage, and mix well. It even looks good raw but wait till you have it in turkey.

You all have a Happy and Holy Thanksgiving, we all are Blessed. Thank you Lord, for family, friends and feast.

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