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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I did not find many recipes here for stuffing with sausage. My mom made this every year and naturally, I think it is the best! She passed away in 1990 and I have been making it in her honor ever since-of course, I don't think mine tastes as good as her's tasted! I am allergic to onions and have not used them in this recipe for over 20 years, so please use the amount that is good for your family. NOTE: Baking time reflects the extra stuffing that you will bake in a pan- ALSO: Zaar does not accept giblet water so I used chicken broth Ingredients:
1 lb unseasoned breadcrumbs (i use the kind the grocery stores dry out in advance and package in the store) |
1 lb mild sausage (i use jimmy dean brand) |
4 -6 stalks celery, diced |
1/2 onion, diced (i am allergic, so never use) |
up to 1 stick margarine or butter |
3 -4 eggs |
1/2 cup milk, with salt and pepper added to taste |
1 1/2 cups chicken broth (more may be necessary) |
Directions:
1. Take giblets out of cavity of bird, rinse well and place in at least 2 cups of water. Simmer gently in a small pan until done. ( I do not use the liver though). This is what you will use for part of the liquid ingredients. I do not usually season this water, but you may if you choose.
2. Saute sausage in a medium pan until brown. Add 1/2 stick butter, diced celery and onion and saute on low until vegetables are soft. You may have to gauge how much butter you need and add more if you need to-this all depends on how much fat was in the sausage. In a bowl, mix 3 eggs and at least one cup of the liquid (milk and giblet water) and set aside. In a large roaster or large bowl, place the breadcrumbs and pour the sausage mixture over the top. Pour the egg/liquid ingredients over that and begin mixing. I usually put a plastic glove on and use my hands! Mix until moist. You will most likely need to use more liquid to make it more moist, it is up to you how wet you want it, but I like it to be fairly moist. Rub sage in cavity of bird and place enough stuffing to fill it 2/3 full. Roast your turkey as you normally do but internal temperature of the stuffing should be 165* when done. Extra stuffing should be placed in a pan that has been greased and lined with parchment paper. You will never get it out of the pan if you do not line the pan ( I use an oven bag sometimes).
3. Bake extra stuffing at 350* for 45 minutes or until internal temperature is 165* Keep an eye on it so it does not burn.
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