Dressing/Stuffing (usually for Turkey)

I have made this for years – thanks to The Toledo Blade. It is easily adaptable for vegetarians and vegans. The original recipe called for mincemeat (which I have never used). I like it stuffed in the turkey and since I usually double or triple the recipe, I’m very lenient with the amounts. It always turns out delicious, regardless of the variations. It is a timeless recipe and has become a favorite classic of our family. Happy Thanksgiving and Happy Holidays!

Ingredients

• 1 1/2 cups chopped celery
• 1 small onion, diced (app 1 cup)
• 1/2 cup chopped green pepper
• 1/4 cup butter
• 2 cups broth (I use either vegetable or chicken, usually homemade; the original recipe called for 5 tsp instant chicken bouillon with 2 cups hot water)
• 1 lb. bulk sausage, browned and drained (if making a vegetarian version, leave this out and just add more veggies)
• 1 14oz pkg herbed seasoned stuffing mix
• 1 TBSP poultry seasoning
• (If you are adventurous or want to return to a taste of the 1960s-1970s add 1-28 oz jar of mince meat; I guess you could try it, although my Mom and Mother-in-Law were the only people I ever knew it liked it)

Method

1. Cook Vegetables in a frypan with the butter until tender.
2. Mix the vegetables with the sausage (already browned), the broth, the stuffing mix, and the poultry seasoning.
3. Use this to stuff the turkey. If you don’t stuff the turkey, or even if you do, you will probably have left over. Butter a casserole dish and put the mixture in and cook it at 350 for about 30 minutes.