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I generally make this homemade stuffing several times a year. It is not only good for stuffing a turkey, chicken or in between spareribs, but can be made as a side dish as well. It is important that you take the stuffing out of the bird or ribs as soon as the meat is done. Do not leave the stuffing with the meat as this can cause salmonella to occur.

As for the homemade stuffing, we eat it hot with the meal and I often make another batch of it just in tin foil, and this gets reheated and eaten or even eaten cold. Everyone in my family loves it!

Here is how it looks before it is put into the oven. The sausage has already been cooked, the celery and onion have been sauteed in the butter as well.

Note- This is just a generalized recipe as I have been making it for years from scratch. There is no such thing as exact measurements. However, once you get the hang of it, you will know how much of each ingredient you will need.

Traditional Homemade Stuffing;

2 stalks celery, chopped into small pieces
1 onion, diced
1 tsp salt and pepper
1 package pork sausage
1 loaf of white bread, broken into little pieces
1 T poultry seasoning
1 tsp dry sage
1/4 cup butter

Method;

1. Break white bread into little pieces.
2. Add butter to pan, saute onion and celery until transparent.
3. Pour the butter, onion and celery over the bread.
4. Add seasonings to bread.
5. Cook sausage until lightly browned. Crumble with fork. Add the renderings and sausage to the bread.
6. Mix gently, adding just enough water for the bread crumb mixture to hold together.
7. Stuff turkey, or other meats with it and cook as usual. You can also wrap the stuffing in foil and bake in a 350 oven for 1/2 hr.
8. Note- Only add enough poultry seasoning to flavor the bread. Do not put too much in it or it will overcome the other ingredients.
9. Can be eaten hot or cold as a side dish or by itself.

This homemade stuffing is a favorite of my families and hopefully it will become a favorite of yours as well!

Here it is cooked!