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Stuffing
2 loaves old bread, sliced, toasted and cubed
1 lb sausage
1 med carrot, peeled, cut up fine
1-2 large onions, peeled, and chopped fine
2-6 T of your favorite fresh herbs, or 2-6 t dried (sage, basil, oregano)
2 c chopped celery or fruit (raisins, cranberries)
2 eggs
In your biggest pot, saute the veggies (onions, carrot, celery,
...) and the sausage. Break up the sausage into the smallest bits
that you can. (Note: Do not saute fruit if you are using it, at
this point). When this is sauteed, add the rest of the ingredients
*except* eggs.
Mix well. Add the eggs, and mix well. They help the stuffing stick
together. Stuff your bird and cook per bird directions. This
stuffs a good 20+ lb bird, so if you have extra, put it in a baking
dish and stick it in the oven for the last 30-45 minutes of bird
roasting. Cover the dish with foil to keep it from toasting!
Note: If you are using fruit, soak it really well in 1 c of brandy
for a flavorful stuffing)
Variations: pork sausage, wheat bread, celery, and sage old croissants
(instead of bread), cranberries, sage and brandy, sweet sausage.
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Stuffing 03