This stuffing is a Metz family tradition. Each year, the Metz sister who is hosting Thanksgiving makes this very stuffing from scratch. It is my favorite part of any Thanksgiving meal. This years stuffing turned out absolutely perfect, chunky and moist. My mother toasted the bread the Sunday before and we prepared the entire stuffing on Tuesday so that all we had to do on Thanksgiving was bake it. Can’t wait until next years.
The following recipe has no measurements because I don’t keep track when I prepare it, we mainly add everything to our liking.
Ingredients:
onions, chopped
celery, chopped
cremini mushrooms, chopped
garlic cloves, minced
water chestnuts, chopped
fresh parsley leaves, chopped
sage
thyme
salt and pepper
- The ingredients above get combined and then sauteed in butter until tender
Mild Italian Sausage
- Remove casing from sausage and cook thoroughly, making sure to break up sausage into small pieces, as seen below.
Chicken Stock
Toasted white bread, cut into pieces like croutons
- Soak toast in chicken stock, making sure every piece gets coated. Add the vegetable mixture and sausage to the toast and chicken stock mixture. Combine well.
Eggs
- Mix 1 or 2 eggs into the mix so as to coat all of the stuffing mixture. Pam a 9 by 13 pan and fill it with the stuffing mix. Stuff your turkey and let stuffing cook in there or bake at 350 degrees F for 45 minutes to an hour. Stirring once in the middle of baking .
- Serve with your thanksgiving meal and enjoy!
