Thanksgiving is a huge holiday for the Mootz family. It started with my Grandfather being in the candy business and working 6 days a normal week and 7 days a week over the holidays. But he always insisted no matter what was going on in your busy life, that everyone get together over Thanksgiving. And that tradition still holds true. This is Patti's famous stuffing recipe, one of the highlights of the weekend. This recipe makes 2 large casserole dishes of stuffing.
Ingredients
1 bunch celery - chopped
32 oz good chicken stock
2 large onions - chopped
¼ c. White wine
2 granny smith apples - diced
2 T fresh lemon juice (juice from at least half a lemon)
2 1 lbs pkg bulk sausage
½ c. each fresh parsley - sage - thyme
2 pkgs seasoned bread “cubes” (one should be sage)
Directions
Place a large sauté pan over medium heat and spray with Pam or an olive oil mister. Sauté sausage using a wooden spoon to break up any large pieces. Once sausage is cooked through remove and place in a large bowl. Next add your onions and celery, season with salt and pepper and cook over medium heat. Cook for 5 min stirring often, then add apples. Cook 2 min, then add lemon juice and ¼ C. White wine and cook for about 2 more minutes. Add fresh herbs and immediately remove from heat. Pour the veg into the bowl with sausage and mix. Pour 1 bag of bread cubes into a separate large bowl and add half of the sautéed veggies/sausage mix
and some chicken stock - mix gently but thoroughly.
If you like your stuffing a little more wet, add more stock. Repeat with second bag and other half of veggies/sausage mix. Next, coat two casserole dishes in butter and add the stuffing. Cover with foil and either bake or freeze. To cook, place in a preheated oven at 350 and bake ½ hour covered and ½ uncovered. The top should be browned and crunchy and the middle soft and succulent.
