Thanksgiving Day Sausage Stuffing

Added: July 14, 2006

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Rating:

(5 votes)

The Thanksgiving day feast is not complete without the perfect stuffing. This one is easily adaptable to your taste.

Ingredients

  • 1 lb. bulk breakfast sausage
  • 3/4 C. finely chopped onion
  • 1 1/2 C. finely chopped celery
  • 1 C. (combined) margarine and drippings from sausage
  • 8 C. bread cubes
  • 5 tsp. poultry seasoning
  • 1/4 tsp. ground black pepper

Directions

Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 C. Sauté onions and celery in margarine/dripping mixture until onion is tender. Do not brown. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 C., and add a tsp. or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra stuffing in the oven, place in a buttered casserole dish, and place in a pan of hot water. Cover and baste with turkey drippings occasionally.

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Reviews (4)

  • I agree about the stuffing it does need some kind of liquid what I do is get a couple of cans of chicken, turkey what ever you prefer and let it reduce on the stove than use that your stuffing will be very rich and moist

    Flag as inappropriate Jesica  |  November 17, 2008

  • I agree, snperch and Rebecca, must use some broth and mushrooms. I'm also adding: either a japanese pear or apple, some white raisons and be sure the onion is a sweet one.

    Flag as inappropriate Lenarta  |  November 3, 2008

  • Yes, there must be some chicken stock added to 8cups of bread crumbs, 1 cup of marg, sausage drippings isn't going to do it, is it??? well, I'll keep the chicken stock, on the side and wait, this is the recipe, I'm using, but with mushrooms added!

    Flag as inappropriate Rebecca007  |  November 3, 2008

  • Shouldn't there be some liquid added?

    Flag as inappropriate snperch  |  November 3, 2008

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