Country Stuffing

By Goldilocks
November 2, 2009
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Author Notes: In my family we do not stuff our turkey, instead we cook our stuffing along side the turkey so that it becomes crispy and delicious. My mother never let white processed bread into the house but she would make a concession on Thanksgiving which we loved as children. I recommend using a crusty rustic Italian loaf if you want a more sophisticated stuffing. You might think that there is way too much celery but it makes the stuffing light and celery is a perfect compliment to the richness of Thanksgiving dinner.


Serves: big family!

  • 2 loaves toasted white bread or 1 crusty Italian bread, cut into cubes
  • one bunch celery, cleaned and sliced
  • 2 large onions, chopped
  • 1 pound of breakfast sausage
  • 1/2 cup parsley leaves and/or fresh herbs(whatever you have on hand thyme and oregano are my favorites)finely chopped
  • juice of one lemon
  • ground pepper to taste
  1. Directions: toast the bread in a hot oven.
  2. in a large skillet brown the breakfast sausage add herbs, then add onions, let cook for about five minutes, add celery then add bread cubes.
  3. Add the juice of one lemon
  4. Using a large casserole place ingredients in and cook for about an hour at around 350(or whatever temp you are cooking your turkey) until crispy and golden.

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