Nonna's Stuffing
Stuffing has roots in ancient Rome and became a Thanksgiving staple by the 19th century. It may not have been at the first Thanksgiving, but it's now a beloved part of the holiday feast, offering endless customization. 🍽️🍂
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine American
Servings 8 people
Calories 300 kcal
- 1 box Mrs. Cubbisons seasoned bread CUBES
- 3-4 Italian Sausage Links or 1 pound bulk Italian sausage-sweet or hot depending on preference
- 1 lb ground beef 85%
- 1 stick butter
- 1 med Onion diced
- 1 med celery heart diced with leaves
- turkey giblets if you have them, neck gizzard, heart, liver whole
- 1 box chicken broth, 32oz
In medium stock pot add butter to pan, sauté onion and celery until onion is translucent. Add giblets and broth. Bring to a boil and let simmer for about 1 hour.
While that boils, remove sausage from casing- brown sausage and ground beef together until cooked through.
Empty bread cubes into a big pan (full size steamtable pan is what we use)
Mix in sausage/ground beef mixture-I include the pan drippings!
Remove giblets from broth-dice and mix into bread cubes if you like them in your stuffing or discard.
Skim onions and celery out of broth and mix in pan with bread cubes (I do this because you may not need all the broth but want all the vegetables).
Add broth to pan mixture a ladle at a time until all bread cubes are moistened but not soaked.
Cover with foil and bake for 30 minutes at 350
Uncover and bake an additional 10-15 minutes or until it is lightly brown on top.