Stuff That Bird

HAPPY THANKSGIVING!!

This is our traditional Thanksgiving stuffing.  I make the cornbread (usually) ahead and freeze, but this year, Jarrett was in charge of the cornbread baking.  Andrew does the rest and is always overly generous with the sausages.  You will never go back to bread cubes and the packet again! Guaranteed.

1/2 C Butter                                          5 C white bread cubed

5 C corn bread crumbled                 2 eggs beaten

3/4 C onion                                        1/4 tsp salt and pepper

1 lb. sausage links                             1/2 tsp poultry seasoning

1/2 C chopped clery                            1 C. pecans

1 cube bouillon                                     2/3 C water

Melt butter and sauté onions and celery, set aside in a small bowl.  Sauté sausage.   In a large bowl add salt, pepper and poultry seasoning to breads and then add eggs.  Next, add the sautéed vegetables.  Dissolve bouillon in 2/3 C hot water and add to stuffing mix. Mix sausage and pecans in and you are ready to stuff that bird.

Andrew’s mom got this recipe from some Southern gentleman visiting one year at Thanksgiving.  Andrew and I have been making it every year of our married life for Thanksgiving.