This stuffing has been served by my mother, Connie in our family for at least 60 years. I look forward to not only Thanksgiving Day, but also the many weeks I can slice this stuffing and make the best stuffing, cranberry sauce sandwich in this world.

 Mom used to peel fresh chestnuts by hand. Because of the grand age of 86, she has decided to use vacuum packed. This Idea was given to her by my sister Anna Marie. Therefore the stuffing tradition moves on.
Mom’s Best Turkey Stuffing

• 3lbs. Ground round
• 3lbs. Bob Evans original sausage
• 1lb. Bob Evans Italian sausage

 
Mix in bowl. Brown in frying pan,
Take off stove-mix in

• 4 medium jars of sliced mushrooms
• 4lbs. of chestnuts (vacuum packed) 3 bottles
• 1 large bag of season stuffing mix
• 3 large boxed chicken stovetop stuffing 

Boil

• 5 quarts of water
• add 10 chicken bouillon cubes to water and dissolve
• pour water in mix gradually
• stir mix until moist consistency (may take all water or may not).

 
Stuff Turkey or put in pan and bake at 350* for 1 hour.
This recipe makes enough stuffing to stuff a 20lb. bird,
And make 3 bags of stuffing to freeze.

Submitted by Chuck Geraci, The Suburbanite’s sales
representative, in honor of his mother, Connie.