Sharyn Doutt’s mother’s signature stuffing recipe “literally upstages the bird,” she told Hoptown Chronicle.
A U.S. Army veteran, she was stationed in Korea when she set out for California to get married and meet her in-laws — and the meal made her feel right at home.
“My father-in-law made a turkey for the engagement party and he made the same recipe stuffing,” she told said. “I knew I was in a good family!”
Ma Vivona’s Stuffing
INGREDIENTS
- 1 pound of Jimmy Dean’s sage or regular sausage (Don’t skimp! This is a main ingredient.)
- 1 Granny Smith apple, peeled, seeded and diced
- 1 medium onion diced
- 1 handful of raisins or craisins
- 2 cups chicken broth or stock
- 1 bag of stuffing cubes, seasoned or plain, or cornbread
INSTRUCTIONS
- Brown the sausage until no longer pink.
- Add onion and apple and cook until tender. Add raisins. Add stuffing cubes. Stir everything.
- Add chicken stock and fold in gently, moistening everything. You may need to add more liquid depending on how much stuffing you used.
- The stuffing should be fluffy, not wet. You can now put the stuffing into the turkey or in a baking pan.
- Cover to keep warm.
- Before serving, uncover and warm in the oven. Serve with your turkey.
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