Attention meat lovers! Why have bread stuffing when you can have pork? Nothing on a carnivore's Thanksgiving table beats meat stuffed with meat! This is a "family recipe" that I assume originally came down from my Spanish grandmother but I only remember Mom making it. This stuffing (also the homemade Parker House rolls and chocolate pie) made Thanksgiving Thanksgiving in my house growing up.
Step 1: Ingredients
The first thing you are going to need is a forty year old handwritten greasy recipe card with vague guidelines to making the stuffing. If you don't have one you can print out my pictures! The card gives you the general ingredients but isn't incredibly helpful overall.
Here's what to buy for a 10-12 lb bird (adjust accordingly to your required bird size):
2 lbs pork sausage
(Normally I like to go with the fresh breakfast sausage from the butcher, but in a pinch or for larger batches Jimmy Dean works fine. Jimmy Dean Italian is even better.)
2 small onions
(I always end up chopping more onion than I actually use. I guess it depends both on your definition of "small onion" and how much onion you are cool with using.)
1/2 loaf day old Italian bread
Various Italian spices (I usually use oregano, rosemary, thyme, sage and "italian seasoning")
Giblets from the turkey
Large frying pan and spatula
onion dicer (optional)
Step 2: Prepare the Bread
Cut up your day old bread and reduce it to crumbs in your cuisinart.
Step 3: Prepare the onions
Chop up the onions. I like them diced but my eyeballs can't hack dicing the old fashioned way, so I use this awesome chopper to reduce the sting.
Step 4: Prepare the meat
Grind up the sausage with the giblets in the cuisinart. You don't really need to grind the sausage, but I find doing it this way mixes in the ground giblets more quickly and efficiently than grinding and adding separately.