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
 
Prep 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.
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.

Updated

November 24 2013

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