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| 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
Ingredients:
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. pepper1/4 cup parsley
1/2 cup chicken broth (or 1 bouillon cube dissolved in 1/2 cup water)
1-2 eggs, lightly beaten
Preparation:
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).
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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