Sausage-Bread Turkey Stuffing

The family staple at turkey times. Usually made in a double or even a triple batch.  For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings. 


Rating

This is a 5 for the entire family. I'm not a dressing person so I will give a 4.5.

Notes: Add turkey broth or meat from the giblets if you want.

Start by ripping about 30 slices of bread into small pieces (about 2 loafs). Dice 4 stalks of celery to make about 2 cups and 1 large onion.

Prepare spices if using fresh. 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.

In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.

Pour all but 1/4 cup of the drippings from the dutch oven. Cook the onion and celery in the dutch over until tender (abt 10 mins) stirring occasionally.

In a separate bowl mix 4 eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, 1 teaspoon salt, and 1/2 teaspoon pepper.

Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.

Place in a oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.

Sausage-Bread Turkey Stuffing

by DrDan at 101 Cooking for Two November-29-2011

The family staple at turkey times. Usually made in a double or even a triple batch. For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings.

Ingredients

• 30 slices (about 2 loafs) bread
• 4 stalks celery diced
• 1 large onion
• 1 1/2 t thyme
• 1 1/2 t sage
• 1/3 cup dry parsley
• 2 lbs sausage (Bob Evans preferred)
• 4 eggs slightly beaten
• 1/2 c milk
• 1 t salt
• 1/2 t pepper

Instructions

1) Start by ripping about 30 slices of bread into small pieces (about 2 loafs). Dice 4 stalks of celery to make about 2 cups and 1 large onion.2) Prepare spices: 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.3) In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside. 4) Pour all but 1/4 cup of the drippings from the dutch oven. Cook the onion and celery in the dutch over until tender (abt 10 mins) stirring occasionally.5) In a separate bowl mix 4 eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, 1 teaspoon salt, and 1/2 teaspoon pepper.6) Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.7) Place in a oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.

Details

Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Yield: 8 serving

Updated

November 29 2011

DrDan