My Mom's Stuffing | Dorothy Lane Market
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

Nov 25th 2023

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

- Dawn

My Mom's Stuffing

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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