My Mom's Stuffing | Dorothy Lane Market

My Mom's Stuffing

PREP TIME 15 mins
COOK TIME 1 hr 50 min
SERVINGS 10
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

The classic side for your turkey dinner. Substitute two bags of your favorite dry stuffing mix for day-old bread. Try one bag of classic and one bag of cornbread.

INGREDIENTS

  • 14 cups day-old bread, cut into 1/2-inch cubes
  • 1 lb bulk DLM Pork Sausage
  • 10 Tbsp unsalted butter
  • 3 cups minced onion
  • 3 cups minced celery
  • ½ cup fresh parsley, minced
  • 2 Tbsp fresh sage, minced
  • 2 Tbsp fresh thyme, minced
  • 3 cups turkey stock or broth

INSTRUCTIONS

1
Preheat oven to 300°F. Spread bread on two large baking sheets. Bake 20-30 minutes until golden brown and dry, stirring frequently. Let cool and transfer to a large mixing bowl.
2
In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread.
3
In the pan with remaining sausage fat, melt butter over medium heat. Sauté onion and celery 5-7 minutes until they begin to soften, stirring occasionally. Stir in parsley and cook 2-3 minutes.
4
Add mixture to bread, toss gently, and blend in remaining ingredients. Add stock in small amounts until desired consistency. Taste and adjust seasoning as needed. Cool completely.
5
Place in a buttered casserole dish, cover, and bake for one hour in a 325°F oven. Remove foil for the last five minutes to crisp the top.

Reviews

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Nov 5th 2021

Could you use the croutons Dorothy Lane Market sells for the bread?

- Kathleen

Dorothy Lane Market says:

Hi Kathleen! Thank you for this great question. You can absolutely use croutons instead of the bread in this recipe. We recommend using the same amount of croutons as bread (14 cups) for the best result.

Nov 25th 2023

Best dressing I’ve ever made! Thank you so much for sharing

- Dawn

Dorothy Lane Market says:

Hello, Dawn! We're delighted to hear that you enjoyed Peggy's recipe for this comforting side. Thank you for sharing your feedback!

My Mom's Stuffing

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 1 hr 50 min
SERVINGS 10

INGREDIENTS

  • 14 cups day-old bread, cut into 1/2-inch cubes
  • 1 lb bulk DLM Pork Sausage
  • 10 Tbsp unsalted butter
  • 3 cups minced onion
  • 3 cups minced celery
  • ½ cup fresh parsley, minced
  • 2 Tbsp fresh sage, minced
  • 2 Tbsp fresh thyme, minced
  • 3 cups turkey stock or broth

INSTRUCTIONS

1
Preheat oven to 300°F. Spread bread on two large baking sheets. Bake 20-30 minutes until golden brown and dry, stirring frequently. Let cool and transfer to a large mixing bowl.
2
In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread.
3
In the pan with remaining sausage fat, melt butter over medium heat. Sauté onion and celery 5-7 minutes until they begin to soften, stirring occasionally. Stir in parsley and cook 2-3 minutes.
4
Add mixture to bread, toss gently, and blend in remaining ingredients. Add stock in small amounts until desired consistency. Taste and adjust seasoning as needed. Cool completely.
5
Place in a buttered casserole dish, cover, and bake for one hour in a 325°F oven. Remove foil for the last five minutes to crisp the top.

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