Farmhouse Holiday Stuffing

Photos courtesy of : SallysBakingAddiction.com

Recipe courtesy of : Jen’s Farmhouse Kitchen – family recipe.

Thanksgiving stuffing is my favorite of all sides! My mother’s recipe is the ultimate! This year I will be recreating it, but adding a slight twist. Sweet and savory dried cranberries will add the perfect bite and little surprise. The secret to this amazing dish is the seasoned Mrs. Cubbison’s bread cubes! YUM!

Ingredients

• 2 lbs. Jimmy Dean regular pork sausage
• 3 large organic onions
• 1 large organic bunch celery
• 1 small organic poultry seasoning
• Lawry’s seasoned salt
• Regular DASH seasoning
• 3 large boxes Seasoned Mrs. Cubbison’s bread cubes
• 2 organic, free range eggs
• 1 package organic grass fed butter
• 4-5 small cartons free range, organic chicken stock/broth
• salt and pepper
• 1 cup organic dried cranberries (you can add more or less if you’d like)

Instructions

1. Cook sausage until browned and cooked through, drain fat- set aside
2. Keep adding Lawry’s seasoned salt, pepper, poultry seasoning, and regular Dash throughout the cooking process.
3. Add one entire small poultry seasoning bottle throughout cooking.
4. Cook 3 diced onions for short period of time, until just translucent. Add diced celery plus leaves in butter (cook only until crisp, not soggy)
5. Mix the two eggs anytime now with one carton of chicken stock, plus a little water, plus a “lot” of butter. Melted on stove.
6. Mix this into your cooked celery and onions – mix slowly- adding broth and water.
7. Start pouring in the dressing crumbs to the sausage, celery and onion mixture. It should be moist not soggy. Add the dried cranberries and incorporate.
8. Spray a large casserole dish with non-stick spray, and cover with foil
9. Cook in a 350 degree preheated oven until desired doneness, about 45-60 minutes.