Old Fashioned Poultry Stuffing
this was my Irish Grandmother's recipe
INGREDIENTS:
- 1 lb sliced white or whole wheat bread air dried for a day or two
- 1 lb breakfast (country) pork or turkey sausage (the
Stonewood Farms
Turkey sausage works well for this) all the necessary spices are in the
sausage ....
- 1 very large sweet onion, diced
- 1/2 bunch celery, diced
- 1 large apple, cored and diced but does not have to be peeled
- 1 large orange, peeled and diced and seeds removed
- 1/4 cup whole fresh cranberries halved
- 1 bouillon cube dissolved in hot water or can of broth (optional)
- 1 or 2 eggs as needed for moisture
For food safety: This stuffing should be made fresh and stuffed into
the bird
immediately
before placing bird in oven. Do not make it the night before. This will
do a small turkey or a very large chicken, I usually triple the recipe
for a very large turkey (25 lb).
Break the dried bread into small bite size chunks, mix in chopped
vegetables and fruit and add 1 or 2 eggs and broth as need for
moisture. As needed means the stuffing should be moist enough to hold
it's own shape when formed in a large ball in your hands, if it is too
dry it won't be right later. -:)
Stuff as much as possible into the bird ... you can fit way more than
you think. Cook the bird in accordance with directions on the package,
keeping in
mind that the extra volume and weight added by this recipe will
increase cooking time.
Contributed by Michael Ludgate
Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850