Tuesday, November 16, 2010

Sausage Stuffing

Photos courtesy of the Cooking Corner.
      One of my favorite Thanksgiving dishes is stuffing. Another form of bread with spices and mine is made sausage; it ads a little kick. I've been making it this way for years, cheap and easy. I use bread heels, but if there's leftover cornbread that's great, too. Why not? I always stuff the bird and have some leftover to put in a small casserole. It's not going to waste and leftovers are few if any. This is cooking on the beginner level, anybody can do it.

Sausage Stuffing
Makes 2 quarts - enough for 10-12 lb. bird
I lb. sausage
1 cup minced yellow onion
3/4 cup minced celery (or 1 tsp. celery seed)
2 quarts 1/2 inch bread cubes
2 tsp. poultry seasoning - or 3/4 tsp. each of sage, thyme and marjoram
1-1/2 tsp. salt
1/2 tsp. pepper
1/4 cup parsley
1/2 cup chicken broth (or 1 bouillon cube dissolved in 1/2 cup water)
1-2 eggs, lightly beaten

Brown sausage in large skillet, breaking up into bits. After cooking about 10 minutes, add onion and celery. Cook 7-10 minutes more, stirring until veggies are tender and golden. Drain excess juices if needed, but reserve 1/2 cup. (Up to this point, recipe can be done ahead, refrigerated and finished next day.)

Preheat oven to 325. Coat 2-1/2 quart casserole dish with cooking spray (if you're not stuffing the bird).
Put bread cubes in large mixing bowl, pour in sausage and veggie mixture (heat slightly if done ahead) and add all spices. Stir lightly to combine and slowly add broth. Pour in beaten eggs and stir well. 

Stuff lightly in turkey or bake in oven for 1 hour until lightly  browned.

 Sausage can be browned with onion and celery earlier, but do not combine ahead of time.

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