Traditional Holiday Stuffing Recipe From Taste of Home
The Taste of Home Cooking School is coming up on us fast and in anticipation we’re trying out some recipes leading up to Thanksgiving. A favorite dish with my family is the stuffing and this year instead of relying on the stuff out of the box I’m going to give the homemade version a go. My grandmother always made the most awesome stuffing but sadly she never wrote down how to make it (nor did anyone think to ask) so I’ve never attempted to match it. This year will be different – thanks to Taste of Home, I am ready to try it. What I love about Taste of Home is that their recipes are submitted by their readers so that will give this that extra special home cooked touch. Here’s the recpie which takes 35 min of prep, 45 min to cook and makes 24 servings:
- 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mustard
- 4 teaspoons rubbed sage
- 1 tablespoon poultry seasoning
- 2 loaves (16 ounces each)day-old white bread, cubed
- 1 loaf (16 ounces) day-old whole wheat bread, cubed
- 3 eggs, lightly beaten
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until lightly browned and a thermometer reads 160°
Taste of Home Editor’s Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for stuffing. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in the recipe.