I had Thanksgiving with my taxidermist neighbor. After such a big meal, I was stuffed

This will be my last post on Thanksgiving prep recipes.  This one is for stuffing.  I don’t know where I got the recipe from, it is certainly not entirely of my own devices, but I’ve lost the source.  It is a basic recipe for stuffing.  I do a lot of the prep the day before, that way on Thanksgiving morning, I just heat up and throw the ingredients together to stuff the turkey.


1 loaf crusty bread (I generally make the bread in advance – here is my favorite bread recipe – Grandmother Bread)

1lb bulk sausage

1/4 cup butter

1 medium onion, chopped

1-1/2 cup celery, chopped

1 clove garlic, minced

1/2 tsp dried basil

1-1/4 tsp dried thyme

3/4 tsp celery seeds

pinch of nutmeg

pinch of cloves

3/4 tsp salt

1/2 tsp pepper

1/2 cup or 1-1/4 cup chicken stock (see note)

1 cup raisins


1. The day before, cut the loaf into one inch slices and leave out to go stale.  You can also bake to toast it.  Either way, you want dry crunchy bread.  Cut into one inch cubes. Set aside.

2. Cut up the bulk sausage into small pieces.  In a medium skillet over medium heat, cook until cooked through.  Remove to a bowl.  In the same skillet, add onion, celery, garlic, basil, thyme, celery seeds, nutmeg, cloves and salt.  Stir and cook until onions are translucent and tender.  Combine with the sausage and set aside.  This step can be done the day before and put in the refrigerator until ready to mix.

3. In a large skillet, melt 1/4 cup butter.  Add the onion mixture and heat up until melted and warm.

4. Pour onion mixture, raisins and chicken stock over cubed bread.  Sprinkle with pepper.  Stir gently until the seasonings are dispersed and each bread cube is just moist from the butter and broth.

5. Stuff into turkey or bake @350 degrees for 40 minutes covered and an additional 15-20 minutes uncovered for a crunchy top.

NOTE:  If cooking stuffing in the bird, use only a 1/2 cup of stock.  If cooking outside of the bird, use 1-1/4 cup of stock.

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