My mother is wonderful cook but stuffing was never her forte. No matter how much stock she poured on it at all stages of cooking it always came out dry. After a childhood of dining on the ubiquitous stuffing brick I decided as an adult to master the art of dressing. As a result of my experiments I discovered two secrets to moist stuffing. Make sure you don't overcook it and add fat to maintain a moist texture. I've made many variations over the years but the following recipe always pleases all palette's and is easy to prepare.
Here's the ingredient list: 1 package Pepperidge Farms herb stuffing mix(any variety), 16 oz. roll sage breakfast sausage, 1 onion(chopped), 4 stalks celery(chopped), 1 stick butter, 8 oz. can sliced mushrooms, chicken stock.
Brown and crumble sausage in a small sauce pan then set aside(do not drain). In a large sauce pan melt butter and saute onions and celery until soft. Drain mushrooms and reserve liquid. Add mushrooms and sausage to pan. Add enough stock to reserved liquid to equal two cups and add to pan. Bring to a boil and then remove from heat. Add stuffing mix and stir just enough to combine ingredients and then cover. Let stand five minutes. The stuffing is now ready to eat or put in the bird. If you need to to reheat in a casserole, do it covered at 350 degrees for ten or fifteen minutes. Just enough to get it hot. Corn bread or white, in the bird or out, this one won't fail. Enjoy!
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