Mom’s Turkey Stuffing

My mother and I don’t always agree on cooking techniques, but her turkey stuffing rocks the house!  It’s the one thing I looked forward to the most during the holidays, and the one recipe that I took over when I started hosting Thanksgiving and Christmas at my house.  With my mother’s permission, I’m sharing the recipe with you.  This is the ultimate comfort food, y’all.

 

Mom’s Turkey Stuffing

 

1 box Jiffy Corn Muffin Mix (bake according to package adding egg and milk)

1 roll Jimmy Dean breakfast sausage, sage flavor

1 box turkey flavored stuffing

1 1/2 cup chives, chopped

1 1/2 cups celery, chopped

1 1/2 cups onions or leeks, chopped

1 stick butter

1 can corn, drained

1 can chicken broth

1 can evaporated milk

4 eggs

Poultry seasoning

 

Prepare corn muffin mix according to package directions (with 1 egg and 1/3 cup milk) in a cake pan as “cornbread”.  While cornbread is cooking, brown sausage, set both aside.  Saute onions, celery, and seasoning in butter.  Mix all ingredients in large bowl.  Pour into casserole dish, bake 45-60 min on 325 degrees or until done.  Sometimes it takes a tad longer if the baking dish is deep.

 

Yields: enough to feed an army (1 large casserole dish or bundt pan)

 

 

Whether you stuff the bird or bake in a dish is entirely up to you.  Most southerners get upset if you refer to stuffing as dressing or dressing as stuffing, but I’m not so pretentious.  In my house, we stuff our faces with turkey dressing, therefore it is stuffing.

 

 

Also shared: cranberry sauce and which wine to pair with turkey and stuffing.

 

Happy Holidays to you and yours!