Starkey Thanksgiving stuffing

This is my family recipe from my grandmother. I do not have exact measurements; everything is eye ball. Adjust how you need based on your taste

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Step 1

Chop all you onions and celery into small chunks almost minced. Add butter to hot Saute pan Add onions Cooke for about 2 mins or until semi clear and then add celery Cook for 3 min or until celery is slight soft you still want a crunch. Add salt and pepper ( about a 1/2 Tablespoon of each? Again use your judgment) Take off heat

Step 2

While you are waiting for the veggies to cook, In a large pot add all the sausage and cook it till all the pink is gone. You want it to be small pieces no large chunks. Also if you don't but the sage flavor you will need to add sage seasoning. About 5 mins but varies by amount you are making. Also not the pot needs to be big enough for all stuffing your expecting to make

Step 3

Once the sausage is cooked add I the veggies and butter to the big pot. Ratio should look like above. If note make more veggies or meat

Step 4

Break apart the bread into small pieces and add to part. I usually do thing one loaf at a time and adding 1 stock. Mix and let the bread soak up the stock then add more until its the right ratio of bread to meat mix. Reference above but this is by your preference. Keep the heat on low through this whole thing

Step 5

Once you have desired ratio then keep mixing it on low heat until it becomes thick and difficult to mix. You want to cook out most of the liquid so if you were to scoop it out with and ice cream scoop it would keep its shape. If necessary add more salt and pepper to take and your done!