Pearl's Stuffing

 I had this a few years ago, when we lived in Montana.  Several families joined together to have Thanksgiving dinner at our church, and my friend Miranda Lotz provided the yummiest stuffing!  It is made with french bread, which provides a wonderful texture!  She explained that "It makes too much! Like feed a whole ward amounts."  So, I may cut it in half :)  But this is what I am making for the Thanksgiving dinner this year, along with Grandma Jolley's Jell-o salad, Grandma Farner's soup, and Brinley's chocolate pie!

Pearl's Stuffing
3 large loaves french bread
4 large yellow onions, chopped
1/2 head of celery
1/2 bunch of parsley
4 small packages of Jimmy Dean sage sausage
3 cubes of butter
2 cans of chicken broth
1/2 can of water to rinse each can

Poultry seasoning, thyme, oregano, garlic powder (not garlic salt), salt and pepper--all to taste

Cut the bread into 1/2 inch sized cubes. Set aside to dry overnight. Cook the sausage and add bread directly into the meat and oil-- don't drain. In a large pan melt the butter and saute the onions, celery and parsley until tender. Then add broth and spices to the sauteed vegetables. Bring to a boil to allow spices to infuse the broth with flavor. Then pour the liquid mix over the bread/sausage mix.


"I think it's best if you make it a day ahead and then put it in a crockpot to reheat it. If you don't it tends to be kind of dry, but if you like it dry make it Thanksgiving day."-- Miranda