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The Best Stuffing Recipe EVER!

This recipe is from my wife’s side of the family.  See – we CAN get along!
Thank you to one of the most wonderful women I have ever known,
Mother-In-Law Donna Hoffman.

Here is The Hoffman Family Stuffing recipe:

REMEMBER: Prepare the stuffing the night before, as it allows the flavors to marry.

DISCLAIMER: Although we’ve come close, no spouses have ever been harmed while attempting to help in the kitchen.


1 Large onion, diced.  (HE prefers purple for color, SHE goes with white)
1 Cup celery, chopped
1 (or 2) apples, chopped
1 cup raisins
1 lb. Jimmy Dean pork sausage.  Accept no substitute.
2 cups low sodium chicken broth/stock
1 stick butter
1 lb bread crumbs
poultry seasoning
1.      Gently brown the sausage, add the veggies.  Sweat ’em.
2.      Warm the broth/stock in a saucepan.  Add raisins, apples & butter; gently stir until melted.
3.      Combine all the ingredients, adding poultry seasoning to taste.
4.      Place mixture into 2 bowls.  (A casserole dish for the dressing to bake in the oven alongside the bird.  Any old glass dish will do for the stuffing, as it will bake inside the bird).  Although many experts (including the Butterball Turkey Talkline ladies) say to NOT do this the night before because of food safety issues, we’ve never lost anyone in more than 6o years.  Just get it in the fridge ASAP – In fact, chill the bowls ahead of time!
THANKSGIVING DAY:  Let the stuffing dish warm to room temperature, then stuff the bird right before you put it in the oven.
According to butterball, the internal temperature of the stuffing needs to hit 160 degrees.
Cook the dressing in an uncovered casserole dish until it turns into a hotdish (after all, this IS Minnesota!) 45 minutes to an hour – Longer if you like a nice crispy top and sides.  We do.

Now come the most important part:
Please remember to thank God for what you have –
Ask Him to keep our service men & women safe,
And then enjoy!

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