Approximately 1/3 Cup Chicken BrothIf Cooking in the Oven
Instructions
This recipe should be prepared a day in advance and chilled, especially if you are using this to stuff a turkey.
Brown the sausage in a fry pan.
Meanwhile, in a large bowl, combine onion, celery and water chestnuts.
When pork is finished cooking, add to the vegetables along with any drippings. Stir until well combined.
In a small bowl, combine the poultry seasoning, chicken bouillon, salt and pepper.
Put the bread cubes in another large bowl and gradually toss with the spice mixture. Toss small amounts of spice mix in at a time to ensure the bread is evenly coated.
If using, add the parsley and toss until evenly combined.
Add the pork and vegetable mixture to the bread cubes a little bit at a time, mix until well combined. The mixture should be damp, but not soggy. Thoroughly chill the dressing, preferably overnight. Dressing must be fully chilled if you are stuffing a turkey.
The next day, stuff both ends of your turkey. As this is made with fresh bread and not dried bread, you should stuff your turkey fairly tightly.
Most likely, you will have extra dressing that doesn't fit into the bird, if so, it can be cooked separately in the oven.
To cook the dressing outside of the bird, place it in an oven-safe dish.
Sprinkle over approximately 1/3 cup chicken broth (for a full batch) a little at a time, tossing until slightly moistened.
The amount you use will vary, so do not add too much or your dressing will be soggy. Reserve any unused broth to add during the cooking process if needed.
Cover and bake in a 350 degree oven, stirring every 20 minutes and adding additional broth as needed if the dressing is drying out too much.
Continue to cook until the bread is well browned and the stuffing is cooked through, approximately 1 hour.