@cooknbakewcase: Grandma Lee’s Stuffing Recipe: 9x13 casserole, lightly greased 1 sizeable loaf of bread of your choice. I used a Big Sourdough Round. You can also use a bag of Pepperidge Farms bread cubes 1 lb Pork Sausage (the sage one is a bit overpowering to use, just a heads up) I have control issues- I like to control the seasonings : ) Turkey Giblets (only if you have them, don’t sweat if you don’t) 1 cup chopped Onion 1 cup chopped Celery 1 cup chopped apple (This is not a G’ma move- omit if you don’t want) Seasonings: Salt & Pepper Hint of Sage / Rosemary / Thyme Parsley- Generous amount, let’s say 1 tbsp 3 cups Chicken Stock (water & better than bouillon works greeeat) 2 eggs Directions:  Start by drying out the bread. Cut into small cubes, spread out on to baking sheets. Bake at 300 until dried. Roughly 15-20 minutes. In a frying pan lets cook up the sausage Once you have a nice brown on the sausage, transfer the sausage to a BAB (Big Ass Bowl - ya new here??) If there is more than 1 tbsp on grease lingering from the sausage, use a paper towel to soak up some. In the sausage grease, sauté the onion, celery and apple. Season with Salt & Pepper, and the other seasonings. Once they have a touch of color to them- transfer into the BAB with the Sausage Add the bread cubes to the mix. Give a good mix (If you are making ahead for Thanksgiving: At this point cover her up. Don’t add the Chicken stock and egg mix until just before baking) Whisk together the chicken stock and eggs Pour over the Sausage / Bread Mix Mixy Mixy… Grab your greased casserole dish, and spread the mixture in. Cover with Foil She goes into the oven covered for 30 minutes Then uncover her for the last 30 minutes She is ready for the Thanksgiving spread! #thanksgivingdinner #turkeyday

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Tuesday 03 November 2026 03:34:36 GMT