Handed down from Tommy Habetz’s Grandma Maye, this crispy and custardy stuffing is as simple as can be. It’s great all on its own or piled on a turkey sandwich.

1 large yellow onion, roughly chopped
4–5 stalks celery, roughly chopped
8 Tbsp (1 stick) butter
1 lb sage breakfast sausage (aka country sausage)
1 loaf stale, white sandwich bread, ripped into pieces
2–3 cups milk
Dash of poultry seasoning
Kosher salt and pepper to taste

1. In a large saucepot over medium-high heat, sauté the onions and celery in the butter until the onions turn translucent and start to caramelize. Add the sausage and continue cooking, breaking it into big pieces with a wooden spoon. Don’t fully cook the sausage.

2. After a few minutes, take the pot off the stove. Add the bread and pour in enough milk to fully dampen the mixture, leaving a small puddle at the bottom. Add poultry seasoning, salt and pepper to taste. Mix thoroughly.

3. Spread the stuffing mixture into a baking dish. Bake at 350 degrees for 45 minutes to an hour, or until the top edges are golden brown and the bottom is set.

Makes 4 to 6 servings

Tommy Habetz, Bunk Sandwiches
621 SE Morrison St., Portland

Photo by Leah Harb

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