Super duper moist and tasty dressing. This recipe will make a *LOT* of dressing.
You will need all of the following ingredients:
2 Loafs of Sourdough Bread
3 Turkey Sausages, removed from casing.
Fresh Mushrooms, chopped up to equal about half to 3/4 a cup
4 to 5 springs of fresh Rosemary
4 to 5 sprigs of Fresh Safe
3 of 4 sprigs of fresh Parsley (dried will work too)
48 oz of Turkey OR Chicken stock
2 Tablespoons of “Better than Bouillon Chicken Base”
6 Stalks of Celery, diced
1 medium onion, diced
Salt and Pepper to taste
Bacon Crumbles (made yourself, or use from salad sprinkles, REAL)
4 to 5 days before Cooking…
Dice all your bread up and let it dry/go stale
Day of cooking:
Chop up ALL of your fresh herbs. By hand or in a mixer.
In a soup pot, add some olive oil.
Add the onions, mushrooms and Celery to the olive oil.
Cook at medium heat until translucent
Now add the turkey sausage, broken up, to the pot
Break the sausage up into small/fine pieces while it cooks.
When the turkey is cooked, add the chopped fresh herbs to the mixture.
Stir to mix with vegetables. Allow this mixture to cook for another few minutes at low heat.
Once everything is cooked down, add in the turkey OR chicken stock
plus 1 tablespoon of the chicken boullion/base
Turn heat up to high until it boils, then back down to medium heat so it simmers for no more than 10 minutes.
Allow the mixture to cool for up to 20 minutes. It does not ave to be COLD to go to the next step. Works best if it remains at least “momma bear, just right” hot.
In a VERY large bowl, you should have all of your stale bread.
Using a soup ladle, move the mixture one ladle at a time into the big bowl of stale bread until all of the mixture is in the bowl.
Use a potato masher to combine the mixture with the bread. The result should NOT be soupy, but rather goopy, like thick chunky yogurt.
In a baking pan (or two), spray the pans down with Pam or non-stick spray.
Add the stuffing mixture to the pans.
Put the pans into the oven at 350 degrees for approximately 30 to 45 minutes.
Use a thermometer (whatever your have. I used a meat thermometer) to ensure the stuffing is about 165 degrees.
Voila. This stuffing rocks.