Gram's Stuffing

2 loaves raisin bread (without cinnamon if possible)-cubed and dried

1/2 loaf of white bread-cubed and dried

1 large onion, diced fine

Tops of 3 stalks of celery (remember, a "stalk" is the whole dang clump of celery, a "rib" is just a single piece of celery from a stalk)-diced fine

1 lb ground pork

1 stick butter

1 T poultry seasoning

1 tsp thyme

1 tsp sage

1 tsp sugar

Salt and pepper to taste (start with a tsp of each and work your way up from there)

Approximately 3 c. broth from turkey gravy ("approximately" because it depends on the moisture in your bread cubes)

Day before: Cube bread and allow to dry, making sure to toss cubes so underneath bread can dry.

Day of: Brown pork, add in butter and veggies and cook down. Add in seasonings and 1 cup of broth. Stir to combine. Pour over cubed bread in roaster, toss. Add in 1 more cup of broth and toss. Judge consistency. We like ours to be like a not very moist bread pudding. (I don't like bread pudding, for the record.) If you think it needs more moisture, add in another 1/2-1 c broth. Taste and add more seasoning if necessary. (Start with salt. Often times a bit more salt totally transforms the dish.) Transfer to baking dish and place in oven until heated through.