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Let's talk food! We all have those favorites during the holidays that we don't get any other time of the year, or if we do, rarely. We have the traditional Thanksgiving feast, turkey and dressing, gravy and mashed potatoes, cranberry sauce and fruit salad, yams, sweet pickles, pumpkin and pecan pies. But for my family, their special is my homemade dressing, which I always stuff the turkey with. Last year I made a huge cake pan of it for the party at my daughter's work, and it was requested again for this year. It's not hard to make, but it can be a little time consuming, and is so worth it! The dressing I put outside the turkey, on top of the legs, is fought over because it gets dark and crisp.
Here is my recipe and it's simply called dressing. Makes enough to stuff a 12lb. Butterball turkey, and an extra bread pan.
2 loaves of long cheap bread - broken up into large bowl
1 large onion - chopped up
3 celery stalks and some of the leafy part - chopped up
1 package Jimmy Dean Sage Sausage - cooked and drained
1 tablespoon poultry seasoning
2 cups more or less turkey stock made from the neck, heart, and gizzards. You boil them for a couple hours, will need to keep adding water to it. Take them out when stock is done, cut them up and feed it to the dog:) (can substitute homemade stock with turkey or chicken bouillon cubes - 2 or 3, I usually add 2 in 2 cups of water and nuke, you may need to break cube up)
Add everything together in a large bowl except the stock. When it's time for the stock don't add the whole thing at one time because you may need less than you prepared. As you begin to add stock mix ingredients thoroughly. By the time dressing is done you want it wet (not dripping) and sticking together.
Stuff the turkey, pack it in good, and put some extra on the crevice between the legs and body. Don't worry if it gets dark and crisp when cooking. Cook the extra in an uncovered baking dish for about 1 and a half hours.