Thanksgiving Stuffing (Dressing)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 153.8
- Total Fat: 7.9 g
- Cholesterol: 19.6 mg
- Sodium: 370.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.7 g
- Protein: 8.0 g
View full nutritional breakdown of Thanksgiving Stuffing (Dressing) calories by ingredient
Introduction
Crowd pleaser! This is a large batch recipe, but you could halve the recipe for a smaller group, or save excess and freeze for a later date. Crowd pleaser! This is a large batch recipe, but you could halve the recipe for a smaller group, or save excess and freeze for a later date.Number of Servings: 35
Ingredients
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8 oz Boiled Turkey Necks (3-4 necks, remove meat from bones)
2 pkgs Pepperidge Farm Herb Seasoned Stuffing
1 pkg Pepperidge Farm Herb Seasoning Classic Stuffing
16 oz Jimmy Dean Sage Pork Sausage
4-6 cups Turkey Broth Water (use the leftover water from boiling turkey necks)
2 cups Chicken Broth
2 tbsp Poultry seasoning (season to taste)
2 tbsp Sage, ground (season to taste)
.5 Granny smith apple (med), finely chopped
1 lb hamburger, cooked
6 pat (1" sq, 1/3" high) Butter, unsalted (optional)
Tips
Feel free to add another bag of bread stuffing if you want a bit more yield. You may or may not use all the broth/turkey broth, depends how the bread absorbs the liquid. Use the seasonings to your taste preferences. Our family makes this together, helps to have 2 people when you start mixing everything in the bowl, that way one person can add broth and seasoning while the other person uses their hands to mix everything together really well.
Directions
Boil the turkey necks in water. Remove all the meat from the turkey necks and set aside to add to your large mixing bowl. Keep the water the necks are boiled in as we will use this to pour over the stuffing mix (added flavor!)
Cook the hamburger and pork sausage on the stove.
Chop half an apple into fine pieces.
In a large bowl add the 3 bags of stuffing, cooked turkey neck meat, chopped apple, cooked hamburger meat, and cooked pork sausage. Start adding in chicken broth and turkey neck water a bit at a time. Work the broth into the bread; feel free to use your hands, it works best! Sprinkle in both the poultry and sage seasoning to taste throughout, add more if needed for your taste preferences.
Once the mixture is at a 'stuffing' consistency (no hard bread cubes left) you can transfer to a casserole or baking dish. Add pats of butter on top of stuffing (optional) and bake in oven for about an hour, or until heated through.
Enjoy!
Serving Size: Makes about 35 1-cup servings
Number of Servings: 35
Recipe submitted by SparkPeople user ASHLEY639.
Cook the hamburger and pork sausage on the stove.
Chop half an apple into fine pieces.
In a large bowl add the 3 bags of stuffing, cooked turkey neck meat, chopped apple, cooked hamburger meat, and cooked pork sausage. Start adding in chicken broth and turkey neck water a bit at a time. Work the broth into the bread; feel free to use your hands, it works best! Sprinkle in both the poultry and sage seasoning to taste throughout, add more if needed for your taste preferences.
Once the mixture is at a 'stuffing' consistency (no hard bread cubes left) you can transfer to a casserole or baking dish. Add pats of butter on top of stuffing (optional) and bake in oven for about an hour, or until heated through.
Enjoy!
Serving Size: Makes about 35 1-cup servings
Number of Servings: 35
Recipe submitted by SparkPeople user ASHLEY639.