Mom-Mom’s Turkey Stuffing

• Will stuff one 12-14 lb turkey
• Brette’s great Mom-Mom’s recipe (Edith Ann Price, née Conaway)
• Brette’s mom will also add the giblets from the turkey. She cooks them separately in a pot with broth. Once cooked, she dices the meat and adds to the sausage. Traditionally, her mother and grandmother only used the giblets, no sausage.

Ingredients

• 1 lb country sausage
• 1 medium onion, chopped
• ¾ cup celery, chopped
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried basil
• ½ tsp oregano
• 10 cups dry, day-old white bread, cubed
• 2 Tbsp dried parsley
• Chicken broth

Directions

1. Cook sausage in skillet, breaking up with a form as it cooks, until pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid.
2. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil, and oregano.
3. Place bread cubes in a large bowl. Add sausage mixture, parsley, and enough chicken broth to moisten. Mix together gently.
4. Will stuff one 12-14 lb turkey. Bake excess in ungreased casserole dish at 350° for 30 min.