Virtual Cookbook: Sausage Stuffing

 Sausage Stuffing
-Kim Drakulich
– 4 cups water
– 4 chicken bouillon cubes
– 1 ½ sticks margarine
– 2 lbs. Mild bulk sausage
 – 2 cups chopped celery
– 1 cup chopped onion
– 1 handful fresh sage, coarsely chopped
– 2 14-oz. Pkgs. Seasoned stuffing crumbs
– Poultry seasoning, salt and pepper to taste
Pour water into saucepan, add bouillon cubes and margarine. Bring just to a boil over medium-high heat, then simmer gently until margarine melts and bouillon is dissolved.  Break up sausage and brown in large skillet. Drain any excess fat and add celery and onion; add poultry seasoning to taste. Continue cooking until onion is transparent. Add fresh sage and cook another minute or two, stirring to combine.
Put stuffing crumbs in large bowl. Add sausage mixture and stir with wooden spoon until well combined. Pour bouillon mixture over and mix thoroughly until crumbs are evenly moist. Check bottom of bowl to make sure there are no dry crumbs left. Adjust seasonings adding poultry seasoning, salt and pepper as necessary.
Lightly stuff neck end of turkey, then main cavity. Truss bird and prepare for roasting.  This recipe makes enough stuffing for a 20-24 lb turkey. Any remaining stuffing can be placed in a buttered casserole dish. Cover and bake at 350 for about 40 minutes, uncovering for the last 10-15 minutes.

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