Family favorite

Every year, my husband cooks the turkey and stuffing for Thanksgiving, and sometimes for Christmas as well. He’s tried numerous methods with the turkey, most of which work fine (we won’t mention the one or two years – out of thirty-one – when the turkey came out dry).

Through it all, he’s remained faithful to the same stuffing recipe. I have to admit, I’ve never tasted one to equal it, so I’m going to share it here.

This recipe makes enough to stuff a turkey. If you want, you can make a double recipe, put the remainder in a casserole and spread some of the pan drippings on it for added flavor.

I have no idea where this recipe came from. My apologies for failing to give credit.

Warning: this recipe is neither vegetarian nor kosher. And it is laden with fat and calories. Just reading this recipe might cause you to gain weight.

Raisin-Sausage Stuffing

6 cups of toasted bread cubes
1 cup of raisins
1 lb roll of pork sausage (mild or hot)
2 cups chopped celery
1 cup chopped onion
¼ cup brown sugar
1 teaspoon grated lemon peel
2 teaspoons salt

Mix bread cubes and raisins in a bowl. In a pan, brown the sausage. Pour off the fat and save it. To the pan, add the celery and onion and cook until the vegetables are tender. Stir in the sugar, lemon and salt. Pour the sausage mixture into the bread/raisin mixture and stir. Add the reserved fat and stir. (I warned you.)
It’s now ready to stuff the turkey, or heat in the oven.