Thanksgiving Stuffing Recipe

Ingredients:

2 14oz. bags of Brownberry Traditional Stuffing (Sage & Onion) cubed stuffing

2 1 lb. (or 16oz.) Jimmy Dean Pork Sausages (if available try the Sage flavored sausage, or for a spicier flavor you can use the hot flavored pork sausage)

3 stalks celery chopped small (please see picture)

1 medium green pepper chopped small (please see picture)

1 medium yellow onion chopped small (please see picture)

4 cups whole milk (or 2% milk)



Utensils:

1 shallow 12 x 10 inch baking pan

aluminum paper

very large mixing bowl

large mixing spoon or spatula

skillet/frying pan



Start by frying the pork sausage in a skillet. Once the sausage is completely well done and browned, set aside and let cool.

While the sausage is frying you can begin to chop your celery, green pepper, and onion.

Pour the two bags of stuffing cubes into a very large mixing bowl. Next fold in your sausage and mix well with your hands or large mixing spoon. Next, fold in your vegetables and mix everything together well.

Next, slowly pour in two cups of milk (as evenly as you can) over the entire mixture and then start kneading the mixture. While you're kneading the mixture, try gently squeezing the drier mixture and rolling it into the milk at the bottom of the bowl, repeating this every so often. Try kneading the mixture for at least ten minutes before adding the next two cups of milk.

After you pour in the second two cups of milk (again, evenly all over the entire mixture), knead the mixture again and squeeze the mixture into the milk. The more you knead and squeeze the mixture, you will soon start to notice the mixture becoming dough-like. Try to saturate the rest of the dryer mixture by continuing to knead the mixture. Over all, I knead the mixture for about 30-35 minutes.

Next, preheat your oven at 350 degrees.

Next, take some aluminum paper and line the bottom of the shallow baking pan and use enough paper to fold back over the mixture, then repeat this again cross-wise. Once your aluminum paper is laid neatly into your baking pan, put your mixture into the aluminum lined baking pan. Pat the stuffing down evenly, cover it tightly with the foil and seal the foil edges. Bake in the oven at 350 degrees for 1 hour. In about 55 minutes uncover the stuffing and let it brown in the oven for about 10 minutes, and remove from the oven.

This recipe serves about 10 to 12 persons. When serving, you can cut the stuffing into squares, slices, or scoop with a large serving spoon. You can freeze any leftovers, but when reheating, cover with foil so it stays moist. Enjoy!

As a culinary term, the holy trinity originally refers specifically to chopped celery, bell peppers, and onions, used as the staple base for much of the cooking in the Cajun and Creole regional cuisines of Louisiana. While a "trinity" may refer to a generic representation of three cornerstone ingredients of a particular national cuisine, a trio of specific ingredients combined together to become essentially flavour bases much like its original usage within the regional cuisines of Louisiana are also called "trinities", and this is often arrived at by sautéing a combination of any three aromatic vegetables, condiments, seasonings, herbs, or spices.

Because these three ingredients are so common in the recipes of some cuisines, they are almost indivisible and often end up being treated as a single ingredient, and provide the distinctive flavoring of specific cuisines. Cooking these few base ingredients in butter or oil releases their flavour which in turn is infused into other ingredients. This technique is most typically used when creating sauces, soups, stews, and stir-fries.

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