This recipe has been in my family for over 100 years! It has 3 flavors of sausage, sirloin, celery, onion and seasoned stuffing mixed together. Talk about hearty! It could be a meal in itself. You have NEVER tasted stuffing so delicious. I guarantee it.
For the last 10 years I have taken over the responsibility of making the stuffing for our family Thanksgiving dinner. I was so excited to get my hands on the recipe because I knew it had so much history behind it. Yes, it has been tweaked here and there, but the base is the same. Three flavors of sausage including Italian, Hot and Sage with ground sirloin give this recipe the “wow” factor. I’ve made this recipe for my coworkers too on those Thanksgivings I’ve worked in the ER. Let me tell you- I hear all year round how they can’t wait for the next Thanksgiving just to get their hands on more of my stuffing!!
If your stuffing is lacking, if it’s the last thing people put on their plate then you need to change it up! Do not let another year go by without making this for your family and friends. You know that rule?…”You should never make something for the first time and serve it to company.” That rule? Well, it doesn’t apply here. Make it!! You will love it and they will too!! It’s a Thanksgiving must-have!
Ingredients
- 2 lbs ground sirloin
- 1 tube Jimmy Dean Hot Sausage
- 1 tube Jimmy Dean Sage Sausage
- 2 tubes Jimmy Dean Italian Sausage
- 3 C celery, chopped
- 1 large onion, chopped
- 1/4 C butter
- 1 egg
- 2 lbs Pepperidge Farm Seasoned Stuffing
- 6 cubes Knorr Chicken Bouillon dissolved in 8 C water
- Poultry seasoning
- Garlic Powder
- Pepper
Instructions
- Completely cook all meat in large pan, breaking it up into small pieces. Drain it.
- Saute chopped onion and celery in butter until translucent. Sprinkle garlic powder and poultry seasoning while cooking.
- Bring 8 cups of water to boil and add bouillon cubes and mix well.
- Combine meat, vegetables and stuffing into 1 large pot. Pour water over mixture and gently mix well. (I use my hands) *** This mixture should be very moist. If it needs more moisture- add water to it. Sometimes I need to add a couple more cups of water. You don't want it soggy, just wet.
- Taste your stuffing now. Add more garlic salt, poultry seasoning or pepper to it if needed.
- Add a beaten egg to the mixture and combine. Pour into large baking dish and cover with foil.
- Bake at 350 degrees for 40 minutes.
Notes
Poirier Family Recipe
