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Dean Cannon's Stuffing

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Posted on 2010-11-03

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Dean Cannon's Stuffing 6340 views
6.13 avg rating
8 votes

Difficulty: medium
Course: Dressing
Servings: 20
Time to prepare: 1 hour

"Since there are so many different tastes when you have a large gathering of people, it's hard to come up with something everyone likes. This is an old family recipe that I have tweeked over the years many times until I came up with a stuffing recipe everyone agreed on and loved. I hope you will also. Happy Thanksgiving."


1 pound sweet/mild Italian Sausage
10 ounces hard crust sourdough bread (cubed)
10 ounces rye bread (any kind, your choice, cubed)
2 cups celery (chopped)
1 medium red onion (diced)
1 10 ounce bag frozen or 2 ears fresh corn
8 ounces sliced Baby Portabella mushrooms (sliced)
16 ounces chicken broth
2 ticks butter (melted)
1/2 cup chopped parsley
1 rounded tablespoon poultry seasoning
Salt & Pepper to taste


1.In a medium skillet, fully cook Italian Sausage, remove from heat and set aside.
2.In a large skillet, add 1/2 stick butter and melt completely and allow to get hot enough for frying but do not let butter brown.
3.Add sourdough and rye cubed bread and stir constantly allowing butter to coat all the bread cubes. Keep stirring until bread turns golden brown.
4.Remove from heat and empty into a large mixing bowl.
5.(If all bread cubes do not fit in pan when frying, fry as much as you can...remove from pan, and fry remaining bread)
6.Sprinkle bread with poultry seasoning, stirring as you go to evenly coat all bread cubes.
7.Empty contents of bowl onto cookie sheets (set bowl aside as you will use it again)
8.Spread bread cubes on as many cookie sheets as necessary and bake @ 350 degrees until bread is completely dry (approximately 20 minutes) (if using a metal mixing bowl you may also bake bread in bowl, but remember to stir occasionally so all bread dries equally)
9.Empty contents back into mixing bowl.
11.Add celery, red onion, corn, mushrooms, and parsley. Thoroughly mix together.
12.Chop Italian Sausage and add to stuffing. Mix together.
13.Add chicken broth slowly, checking for desired wetness as you go. Leave somewhat dry as you will also be adding melted butter. (remember...too much broth and butter ruins the dressing and makes a gooey sidedish of slop)
14.Add melted butter once again slowly, checking for desired wetness.
15.Salt and pepper to taste (I use approximately 1 teaspoon of salt and half a teaspoon of black pepper)
16.Mix well.
17.Dressing can be used to stuff turkey cavities or baked in a casserole dish @ 350 degrees for 1 hour and 20 minutes.



I made a small amount of this stuffing to try before Thanksgiving. It was absolutely DELICIOUS. Best stuffing I've ever tasted...by far.
Barbara Kramer on 2010-11-10
This stuffing recipe is outstanding. A little more work making the croutons yourself, but well worth the extra time.
Linda Ewing on 2010-11-25

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