The BEST Make-Ahead Stuffing recipe! This stuffing has been in my family for years. My mom has perfected this recipe combining dried bread, sausage, beef, and bacon along with extra moisture from applesauce, milk, and broth. Make the day before then cook before your holiday meal.
1 pound bacon, reserving greaseuse 6 pieces of bacon
.5poundJimmy Dean sage pork sausage
1 1/2 teaspoonpepper
1 1/2 teaspooncelery salt
1 1/2 teaspoononion powder
1 1/2 teaspoonpoultry seasoning
Cook the bacon. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving the bacon grease. Crumble 6 pieces of bacon for the recipe. You can freeze the rest for another recipe.
Saute onions and celery. In a medium-sized skillet, melt 1/2 a stick of butter over medium heat. Add onions and celery and saute until translucent.
Prepare the Bread. Break the dried bread into smaller pieces. Add to a large roasting pan. Add the sauteed onions and celery.
Add the rest of the ingredients. Add the following to the roasting pan- raw ground chuck, raw ground pork, cooked bacon. Pour the reserved bacon grease and melted butter on top. Add applesauce, milk, broth, salt, pepper, celery salt, onion powder, poultry seasoning, and beaten eggs.
Blend well. Using clean hands, blend the stuffing very well. Cover and refrigerate.