Stuffing - Advice Asap Please

Stuffing is one of my signature dishes....to bad you don't want any sausage because just a small amount makes a lot of difference. However, here's my recommendation:

Lots of good stock (I use chicken or turkey stock that I prepare in advance, with onion, carrot, parsnips, celery, a few bay leafs,), but the box or can stock will do.

I make corn bread a day or two early....and let it dry out.

I use the bagged stuffing mix (two) the ones that have a spice packet.

I use fresh sage, thyme, (salt and pepper to taste)

remove the chicken/turkey meat from the bone and shred or cut into small pieces. (about two or three cups).

1/4 to 1/2 lb mild sausage (cooked and crumbled) with the same amount of sauteed mushrooms (LEAVE OUT IF YOU DON'T LIKE SAUSAGE)

mix the stuffing mix and crumble corn bread
add a finely chopped onion (large)
about a cup of finely chopped celery
the chicken, sausage and mushrooms

Add stock as needed to make sure the stuffing is moist (reserve some stock just in case)....

Give a little taste and adjust seasoning as needed. Bake at 350 degrees until heated through.

This stuffing will be a HIT....some of my family and guests just want the stuffing with gravy (you may want to make some extra...it can be a good second day dish).

Let me hear from you.

Sautee onion/leeks and celery. I like buying fresh Italian Bread, cubing it and toasting it in the oven. For herbs I like sage, parsley, and thyme. My dad uses oregano instead of thyme and sage and that is good too. Use the butter to sautee the veggies and then add the bread. Then use chicken broth to dampen it and add eggs to keep it together. My dad also ads milk to make it more custard like. Salt and pepper. I also like chopped mushrooms. I bake it in a seperate cassarole dish and squeeze turkey drippings on top as it bakes.

And I agree with Toni, a bit of sausage (or a lot) makes a big difference. Bob Evans or Jimmy Dean.

For that many people you need a lot!! If you go the bread route then at least 3-4 loaves. It may look like a lot but it squishes down and you want leftovers.

Definately for a crowd that big plus leftovers, bulk up in the celery, apples and onions. I'd do 2-3 bags of the dried stuff along with the other ingredience. I've never made my own stale bread, since I prefer to just add to the seasoning already there, not start from scratch.

One thing I love in stuff that really adds to it is dried cranberries. I throw in several handfuls and it just makes it delish! I also scoop mine out like ice cream and cook it in muffin tins in the oven. That way everyone is guaranteed some crispy parts on top. I also use apple cider along with the chicken stock to moisten it. It adds extra flavor.

I agree with Toni, use sausage, so yummy. I did this one:
http://www.seriouseats.com/recipes/2010/11/classic-sage-a...
I used 1/2 french bread and 1/2 cornbread. I used italian sausage from butcher without casing. Turned out great.

I can't help with amounts for that many people, but I can tell you what herbs taste good - parsley, sage, rosemary and thyme, just like in the song. Use fresh herbs if you can get them, but dried ones will work, too. Salt and pepper as you like. Pecans or chestnuts are also good in stuffing.