Old Fashioned Sausage Stuffing

This is another one of my mom’s Thanksgiving recipes that we have eaten since I was little. My mom (pictured above) recently told me that it was an old Campbells Soup recipe. Now, my parents live down the street from a Campbells Soup heir! We don’t know where the original recipe is, but this version is delicious. My family loves this stuffing more than any other stuffing we have tried. My Dad is even known to take bites about of the bowl before it’s cooked. This is so good that we always ask ourselves why we don’t make it as a side throughout the year. It’s definitely a special treat because I’ve tried using my homemade sourdough bread cubes and it doesn’t work as well. I plan to keep working on that and will update once I do. I have a cream of chicken soup recipe, but haven’t made homemade cream or mushroom yet. There are lots of recipes online and it wouldn’t be hard, just time consuming as an extra step to this recipe. Again, I’ll update once I add that recipe. Regardless, I hope you enjoy!

I love this with my Aunt Mary’s cranberry sauce!

Ingredients

• 8 cups bread cubes or 14 ounce bag bread cubes (the Pepperidge Farm broken up bread cubes works too)
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 teaspoon poultry seasoning
• pepper to taste
• 1/2 cup butter, salted works fine
• 1 can organic condensed mushroom soup
• 1 can water chestnuts
• 12 ounces sausage, cooked
• Turkey broth (or chicken broth if you don’t have broth yet from your turkey)
• Giblets, chopped (optional)

Directions

Optional: Place giblets in small sauce pan and cover with water. Bring to boil and let simmer for a few hours. Once done, remove giblets from broth and chop. Reserve broth and chopped giblets for later. If you don’t have giblets from your turkey, you can omit this step.

Preheat oven to 350 degrees.

Melt butter in large pot on the sauce.

Saute onion and celery in the butter. Add soup.

In large bowl, combine bread cubes, vegetables, soup, sausage, water chestnuts and chopped giblets.

Moisten with reserved turkey broth (about 1/2 cup).

Spoon into a greased 9×13 casserole dish. *This can be prepared up to this point the day before*

Bake for 45 minutes.

Serve warm with Thanksgiving dinner!