Kindra’s Thanksgiving stuffing recipe

Three days prior to making stuffing: prepare bread by breaking it up into medium size pieces and sprinkle with poultry seasoning. Fluff pieces often covering loosely to let air in.

The night before stuffing the bird: cook the poultry in about 8 cups water. Cook until tender, let cool, remove and shred meat, saving broth water. Place meat back into the water and add chicken broth and salt. Refrigerate. Brown sausage and refrigerate. On the big day: sauté celery and onion in melted butter. Slightly heat meat mixture, add sausage and pour over bread. Stir bread while also adding the celery, onion, and melted butter and 2 beaten eggs. Add pepper, salt, and fresh sage. Mix well. Bird is ready to stuff!!

For a 16 to 20-lb. turkey: 

• 3 1/2 loaves of bread
• 1 lb. pork sausage
• 4 or 5 skin-on chicken or turkey breasts or other pieces (you can also use organ meat if you like it)
• 1 lg. onion (diced)
• 6 to 8 celery stalks (sliced or diced)
• 32 to 48 oz. chicken broth
• (Broth amount depends on how moist you like your stuffing)
• 2 T. poultry seasoning (also I like to use fresh chopped sage from my garden)
• Salt and pepper to taste
• 3 sticks of real butter
• 2 eggs beaten with a dab of cream or milk