A few additions to this traditional basic gives this a "main" dish taste!
PREP TIME: 30 min.
COOK TIME: 55 min.
2 (15 oz) bags unseasoned bread stuffing cubes 1 1/2 c diced celery 1 large onion diced 10 oz chicken sausage; remove casing 1 c dried cranberries 1 c chopped pecans 1 1/2 T poultry seasoning 1 1/2 t salt 1/2 t pepper 1-3 c chicken or turkey stock 8 T butter
Preheat oven to 350 degrees. In a large frying pan, scramble sausage, add onion and cook until sausage is browned and onion transparent. Remove from heat and set aside.
In a large bowl, combine all ingredients except stock and butter until thoroughly incorporated. Remove the amount of stuffing you need for the turkey. You do not want to add moisture as it will make your dressing soggy. The bird will provide the necessary moisture. Stuff both cavities with the non-moistened stuffing.
To the remaining stuffing add liquid, a little at a time, toss and test (add more moisture as needed). You want the bread to have enough moisture so that it is slightly soft to the touch. Place the stuffing in a prepared (oiled or buttered) casserole dish with lid. Dot with butter and bake 45 minutes.