Toombs Family Stuffing Recipe

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Toombs Family Stuffing Recipe

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I come from a family of six girls. No boys. That tends to raise a few eyebrows and we are always asked, "How did your Dad survive?" My response is always that my Dad was spoiled it was my Mom that had it rough! Thanksgiving was my Moms favorite holiday. She mastered this stuffing recipe and created it from scratch. Now that she is no longer with us, it is so important that each and every recipe she cooked on that day is created within each of her daughters families. This is by far our favorite and we insist that it is made exactly how she taught us. It is amazing how recipes continue to bring us love and comfort from those who are no longer with us especially during the holidays when we miss them the most.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 60 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 60 min.

Ingredients

  • 2 boxes Uncle Ben's Long Grain and Wild rice (cooked to directions)
  • 2 bags (14 oz) seasoned, cubed bread crumbs
  • 1/2 cube butter
  • 2 cans sliced mushrooms, drained.
  • 1 can olives, sliced
  • 5-6 celery stalks, chopped
  • 2 pkg Jimmy Dean bulk sausage, sage flavored
  • 3 tbsp. sage seasoning
  • salt and pepper to taste
  • 1 yellow onion, diced
  • 1 1/2 cups walnuts, chopped
  • 1/2 white wine or dry cooking sherry

Directions

Prepare rice according to instructions on box. Brown sausage and drain excess fat. Set aside. In a large bowl, combine cubed stuffing, rice, and sausage.
Saute onions and celery in butter. Add to stuffing mix. Add mushrooms, olives, walnuts and seasoning. Mix well.
Stir in wine.
Fill cavity of turkey with stuffing and cook turkey as desired.
Transfer remaining stuffing into a large baking dish. Add 1 cup chicken broth for moisture as needed. Cover with foil. Bake at 325 for 35-40 mins.
Tip: Remaining stuffing can be frozen for holiday leftovers. Simply stir in chicken broth before cooking to add moisture that is not naturally added from breast of turkey. Yield: serves 8
Notes: Recipe always served our family of at least 20 guests. This is a recipe we all know from heart and look forward to each and every year. Even the pickiest stuffing eater will LOVE this tried and true family favorite!

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  • 2 boxes Uncle Ben's Long Grain and Wild rice (cooked to directions)
  • 2 bags (14 oz) seasoned, cubed bread crumbs
  • 1/2 cube butter
  • 2 cans sliced mushrooms, drained.
  • 1 can olives, sliced
  • 5-6 celery stalks, chopped
  • 2 pkg Jimmy Dean bulk sausage, sage flavored
  • 3 tbsp. sage seasoning
  • salt and pepper to taste
  • 1 yellow onion, diced
  • 1 1/2 cups walnuts, chopped
  • 1/2 white wine or dry cooking sherry
  1. Prepare rice according to instructions on box. Brown sausage and drain excess fat. Set aside. In a large bowl, combine cubed stuffing, rice, and sausage.
  2. Saute onions and celery in butter. Add to stuffing mix. Add mushrooms, olives, walnuts and seasoning. Mix well.
  3. Stir in wine.
  4. Fill cavity of turkey with stuffing and cook turkey as desired.
  5. Transfer remaining stuffing into a large baking dish. Add 1 cup chicken broth for moisture as needed. Cover with foil. Bake at 325 for 35-40 mins.
  6. Tip: Remaining stuffing can be frozen for holiday leftovers. Simply stir in chicken broth before cooking to add moisture that is not naturally added from breast of turkey. Yield: serves 8
Notes: Recipe always served our family of at least 20 guests. This is a recipe we all know from heart and look forward to each and every year. Even the pickiest stuffing eater will LOVE this tried and true family favorite!

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