Grandma's Turkey StuffingMary
For years I couldn’t get Grandma Padberg’s recipe to taste the way she made it. The trick is you need to boil the turkey neck, giblets, and an onion in 4 cups of water until you have a broth to pour over the bread cubes. I left it out and it just didn’t taste the same.
- prep time:
- 15 min
- total time:
- 0.5 hr bake time
- 1 pound of bulk breakfast sausage
- 1 bunch of celery, diced
- 2 large onions, diced
- 2 packages of seasoned bread stuffing
- 3 cups of broth (made from turkey neck, giblet, a medium onion left whole and 4 cups of water)
Brown breakfast sausage until it is crumbled. Remove sausage to a bowl. Add some oil or butter and saute celery and onion in the same big pot. Return sausage to the pot when the celery and onion are softened. Add bread cubes to the pot and mix the vegetables and sausage in the bread cubes.
Pour broth over the bread cubes a cup at a time and mix. Cubes can be slightly moistened if you are stuffing a turkey. If you are just baking the stuffing in a pan it needs to be more moist. Three cups of broth will be enough.
Bake tray in a 350° oven for 30 minutes and serve.
If you are baking your stuffing in a turkey you need to remove it when the turkey is done. Place the stuffing in a baking pan and bake in the oven for about 30 minutes or until it dries out some in the oven.