Ingredients
2 boxes stuffing mix
1 lb coarsely chopped sausage (usually use Jimmy Dean low fat - 2 boxes) or ½ lb. cooked chopped bacon
1 stick (1/2 cup) unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large yellow)
2 tablespoons chopped fresh sage or poultry seasoning
1/2 teaspoon black pepper
1 lb. sliced mushrooms
½ c. raisins or chopped stewed prunes
5 cups - reduced-sodium chicken broth (40 fl oz)
4 large eggs, lightly beaten
Special equipment: a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)
Preparation
Put stuffing mix in a large mixing bowl.
Cook sausage (or bacon) in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
Add butter and heat until melted, and then add celery, mushrooms and onions and cook, stirring occasionally, until softened, about 12 minutes.
Stir in seasoning and pepper and cook 1 minute.
Add sausage mixture along with raisins (or stewed prunes) to bowl containing bread stuffing.
Whisk together chicken stock and eggs in a separate bowl, then stir into bread stuffing mixture until combined well.
Transfer to baking dish (stuffing will mound above dish).
Baking dish version: Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
Inside the turkey: Or the stuffing can be place inside a 12 pound turkey. Any extra stuffing that does not fit in turkey can be cooked in a baking dish.
