by Deborah Dowd
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Deborah Dowd's Notes:
1 pound bulk pork sausage Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
4 cups chopped onions Ask a question about this ingredient
2 cups chopped celery Ask a question about this ingredient
2-4 tablespoons chopped fresh parsley Ask a question about this ingredient
3-4 cups chicken stock Ask a question about this ingredient
1 packet herb seasoned stuffing mix Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1 teaspoon Poultry seasoning Ask a question about this ingredient
1 tablespoon rubbed sage Ask a question about this ingredient
2 teaspoons salt (or to taste) Ask a question about this ingredient
Pepper to taste Ask a question about this ingredient
Giblets and heart chopped into small pieces(you can leave this out if you don't like giblets, but you will lose a layer of flavor) Ask a question about this ingredient
2 heels of white bread Ask a question about this ingredient
Melt butter in pan and begin browning sausage, breaking up as you work.
Ask a question about this stepAdd onions and celery and giblets and saute slowly until vegetables are translucent, giblets are browned and all pink is gone from sausage.
Ask a question about this stepPut stuffing mix in a large bowl. Pour sauteed veggies and meat in bowl with stuffing mix and stir together.
Ask a question about this stepAdd two cups of stock and stir, then add beaten eggs. Add salt, pepper,and other seasonings. I start with a teaspoon each of poultry seasoning and sage (but I really love sage!). Add chopped parsley.
Ask a question about this stepAdd more stock until stuffing is moist but not soggy. Adjust seasonings to taste (make sure to use a clean fork each time you (or anyone else) tastes).
Ask a question about this stepI stuff my stuffing into the bird and cover the large cavity with two white bread heels (Once the turkey is done, this "turkey bread" is a prized morsel in our house!) If you don't like the stuffing in the bird, cook in covered casserole for 40 minutes, then take the cover off and let the top brown for last 10 minutes.
Ask a question about this stepCook turkey according to directions- I use Alton Brown's instructions for cooking the turkey - it works for me!
Ask a question about this stepSpoon stuffing out of bird before carving.
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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Thanks for sharing this family treasure. Our family stuffing is meatless, but I'm sure the salty pork sausage in this recipe makes it a standout.