Page 13 - 2019TOHCookbook

HINMAN | PITTSFIELD, MA | SERVES 12-16
Great Grandma Grace’s stuffing was always a staple on our Thanksgiving table, and 5 generations later we are still preparing it the same way she did. Our family will always fondly remember her warm embrace, her beautifully set holiday table with all the trimmings, and her delicious stuffing second only to the Thanksgiving turkey itself. From our family to yours, we hope you enjoy it!
INGREDIENTS
1 lb. Jimmy Dean pork sausage (regular flavor)
2 (14 oz.) bags Pepperidge Farm herb seasoned stuffing, crumbs or cubes 2 yellow onions, chopped
8 stalks celery with tops, chopped
2 cans (12-15 oz. each) chicken broth
1 stick butter (4 oz.)
Boiling water
Bell’s seasoning
INSTRUCTIONS
1. Put small pan of water on to boil.
2. Cook sausage in fry pan. Drain grease.
3. In large mixing bowl, combine 2 bags of herb stuffing crumbs/cubes, followed by cooked sausage, chopped onion, and chopped celery. Give a quick stir to mix.
4. In small saucepan, melt butter. When melted pour butter over stuffing mixture.
5. Pour 2 cans of chicken broth over stuffing mixture. Mix slightly.
6. Add small amount of the boiling water, mixing until stuffing is desired consistency (slightly holding together).
7. Add 1 pinch Bell’s seasoning at a time until desired seasoning is reached. Enjoy!
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GREAT GRANDMA GRACE’S STUFFING