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1
If cooking a turkey, make the dressing after the bird is done, so you can use the drippings.
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2
Use a turkey baster to capture as much of the drippings as you can.
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3
Separate the fat.
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4
Substitute the drippings for the canned broth (ounce for ounce).
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5
The total broth mixture should be the same--approximately 60 ounces.
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6
You may want to save some of the drippings for gravy.
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7
Also, if stuffing the bird, stuff it first, then use the drippings in the remaining dressing or to make gravy.
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8
Brown hamburger and sausage (I use Jimmy Dean Hot) separately, seasoning the hamburger with salt and pepper.
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9
Drain and set aside.
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10
Saute onions and celery using one stick of the butter (1/4 lb) until onions are translucent and celery is soft.
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11
Add all remaining butter to the 4 cans of broth (or broth and turkey drippings), the poultry seasoning, and bring to a light simmer, then remove from heat.
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12
In a large mixing bowl, empty contents of all five boxes of stuffing mix, add celery/onion mixture, hamburger, and sausage.
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13
Gently toss.
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14
Gradually add in the chicken broth/butter mixture, stiring as you go until you get to the desired consistency.
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15
You may or may not use all the liquid.
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16
Do not add so much as to make the dressing wet and mushy.
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17
If you stuffed the bird, you should definitely have some liquid left--so be careful.
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18
Transfer to a baking dish and bake for 30 minutes, uncovered, at 350 F, and/or stuff your bird as usual.
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19
When I'm making this for a pot luck; I do it all the night before and put it all in a large crock pot.
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20
The dressing will warm quite nicely on High for about 2 hours (stirring once or twice) then reducing to Warm until the event begins.
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21
If I have any left over fluid, I take it along to add during the warming to keep the dressing moist.
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22
This is a large recipe designed to serve a crowd, but can be cut in half to make a smaller amount, but left-over dressing never goes to waist.
