I LOVE huge stainless steel mixing bowls ($10 at Costco)

This is the stuffing recipe for champions. I’ve only ever made it for Thanksgiving, but while I was stuffing my face this Turkey Day, I got to thinking. Why do I only make this amazing dish once per year? I’m going to go out of my way to bring this carb laden dish to my dinner table more this year. Here’s the recipe:

Ingredients:
1 package stuffing mix
1 lb bulk regular breakfast sausage
1 celery stalk
1 large yellow onion
1 qt chicken stock
2 large eggs
8 ozs white mushrooms
1/2 cup raisins
1 tsp salt
1/2 tsp pepper

Start by chopping the celery and onion into small, uniform 1/4″ pieces. Discard the celery leaves. Dump the diced celery and onions into a large mixing bowl. Begin browning sausage in medium hot large pan. I like to flatten the sausage as much as I can to increase the surface area and get a lot of nice browning on it. While the sausage is browning, sprinkle salt and pepper into mixing bowl and stir the veggies until they’re well seasoned. Add more salt or pepper to taste. When the sausage is starting to take on some nice color, dump the celery and onions on top of the sausage in the pan and turn heat up to medium/high. Use a wooden spoon to mix the combination well. Cover the pan with a lid and start working on the bread crumbs (the sausage/celery/onion mixture will need about 22 minutes total cook time). Empty the contents of the stuffing mix into a large mixing bowl (no harm re-using the bowl that housed the celery and onions). My preference for stuffing mix is Pepperidge Farm, but use whatever you like. Crack both raw eggs into dry bread crumbs and mix well. Next, slowly pour a bit of chicken stock into the bread crumb/egg mixture and mix. Add stock, mix, add stock, mix. Continue this process until you’ve used about 1/2 a qt of stock. Give your cooking sausage celery mixture another good stir. When the sausage is fully cooked and the celery and onions are cooked down to your liking, add the hot mixture to your bread crumb/egg/stock mixture. Combine the ingredients well. Quarter mushrooms and add to this mixture raw. Add raisins. Mix all ingredients well. Pour this mixture into a 9″ x 13″ glass baking dish and bake uncovered at 350 degrees for 45 minutes or until top is browned. About 30 minutes into baking, sprinkle the remaining chicken stock, evenly onto the stuffing, this will help keep it nice and moist.