Grandma's Stuffing

Ingredients

• 2 loaves large white sandwich bread, crust removed
• 2 loaves large wheat sandwich bread, crust removed
• 2 lbs pork sausage (get Jones brand if you can; it makes all the difference)
• 1 brown onion, minced
• 4 cups diced celery (8–10 stalks)
• 5 3/4 tsp poultry seasoning
• 3 tablespoons sage (fresh is best)
• 1 tsp salt
• 1/2 lb margarine, melted (Imperial brand if you can)
• 1 can chicken broth (Swanson brand if you can)
• 1/2 can chicken broth, reserved for moistening
• 1/2 cup giblets or more, cooked and minced
• 2 eggs, beaten

Directions

1. Tear the bread into small pieces the day before cooking and let it sit out on the counter overnight.
2. Brown the sausage and transfer to a holding plate.
3. Sauté the celery and onions in the sausage drippings. Cover on low for a few minutes.
4. Shake all the ingredients together in a large plastic bag.
5. Spray the sides of a 5-quart or larger slow cooker with cooking spray and fill it with the contents of the bag. You may not fit it all at once; add most of it, then the rest 15 minutes later.
6. Cook on high for 45 minutes, stirring as needed to prevent burning.
7. Cook on low for 2 to 4 hours, tasting after two hours to see if anything needs to be added (like extra broth). Serve and enjoy.

My favorite part of the Thanksgiving meal is the dressing, and what could be better than Grandma’s best? This is really my own grandmother’s recipe. I have tried dozens of recipes and I think this is by far the best. Everyone I have ever given this recipe to has never made dressing any other way after trying it. — Nathan