Turkey Sausage Stuffing

Sausage 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

rating system 5

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.

rip up bread

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.

prep herbs

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.

brown sausage

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.

cook celery and onion

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.

mix egg, milk and herbs

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 it all

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 baking dish

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

cook to golden brown and 165

Turkey Sausage Stuffing
 
Prep time
Cook time
Total time
 
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.
Author:
Cuisine: American
Serves: 12 serving
Ingredients
  • 30 slices (about 2 loafs) bread
  • 4 stalks celery diced
  • 1 large onion
  • 1½ t thyme
  • 1½ t sage
  • ⅓ cup dry parsley
  • 2 lbs sausage (Bob Evans preferred)
  • 4 eggs slightly beaten
  • ½ c milk
  • 1 t salt
  • ½ 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: 1½ teaspoon thyme leaves if dried or 3 times that if fresh. 1½ teaspoon ground sage dried or double if fresh. And parsley ⅓ 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 ¼ 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, ½ cup milk, the parsley, thyme and sage, 1 teaspoon salt, and ½ teaspoon pepper.
  6. Mix all together in a large bowl but reserve about a ⅓ 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.

Last Updated
October 6 2014

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