Buttery Celery Stuffing
I have made this for 10 years...tweaking a little every year. Everyone raves about it.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 cup butter
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon poultry seasoning
- 2 teaspoon kosher salt
- 1 1/3 cups boiling water
- 3 cups celery finely diced
- 1/2 cup yellow onion minced
- 1 pack fresh mushrooms sliced
- 1 pound sausage, pork
- 1 bag pepperidge farm stuffing mix
- 7 cups day-old bread crumbs
- Carbohydrate 1.211273000649 g
- Cholesterol 81.4636507021869 mg
- Fat 30.4874910995671 g
- Fiber 0.319975006021788 g
- Protein 7.25942886362025 g
- Saturated Fat 15.6636140013806 g
- Serving Size 1 1 Serving (102g)
- Sodium 668.117391186874 mg
- Sugar 0.891297994627212 g
- Trans Fat 2.36845692958421 g
- Calories 306 calories
Simmer celery in boiling water, covered, 15 to 20 min or until tender. Drain, reserving the liquid. Crumble and fry the sausage. Drain off fat. Clean pan. Melt butter in pan and slowly cook onion until tender but not brown. Saute mushrooms with some olive oil until most moisture is out. Add enough of the celery water for the stuffing to be moist. Mix all ingredients in a large bowl and stuff neck and body cavity of a 15-20 lb bird.
