This is the recipe that my family has followed since my Grandma started making it for family Christmas meals. It’s been a part of every Thanksgiving and some Christmases that I can ever remember. I’ve made it for all the years that I wasn’t at Grandma’s house for the big meal. My hubby didn’t grow up with it, but it is his favorite dish. If we cook a turkey, we’re making this stuffing. We don’t actually stuff the turkey with it. There is no telling where this recipe came from. My Grandma found it and now it’s been slightly tweeked over the years.
¾ lb. pork breakfast sausage (in Minnesota, I recommend Beeler’s brand. The quality and flavor of your sausage is important!)
3 Tbl. butter
1 ½ cups chopped celery
1 ½ cups chopped onion
1 lb. of fresh white or sourdough bread for a total of 10-12 cups of cubes. Sub some whole grain bread if you want, but it’s best if you don’t use all heavy bread. You can use dried prepared bread cubes but buy un-seasoned ones (not croutons).
1½ tsp. salt
½ tsp. black pepper
1 tsp. ground sage (powder)
½ tsp. ground nutmeg
½ cup dried parsley (My family has never liked it with fresh parsley. If you do add fresh parsley, go easy the first time you prepare this recipe.)
Cut the bread into ¼ inch cubes. At this point, you can toast it in the oven for a different flavor.
Brown sausage and move sausage to the crockpot, leaving the grease in the sauté pan. Add celery and onion to the grease and cook until soft.
While those cook, prepare the bread cubes and mix into the sausage in the crockpot with salt, pepper, sage, nutmeg and parsley.
Add warm water, to make moist—this could be 1 cup or more depending on the moisture level of your bread cubes. Heat and hold warm in crock pot.