by Deborah Dowd
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Photo by Deborah Dowd
Deborah Dowd's Notes:
1 pound
bulk pork sausage
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6 tablespoons
butter
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4 cups
chopped onions
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2 cups
chopped celery
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2-4 tablespoons
chopped fresh parsley
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3-4 cups
chicken stock
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1 packet
herb seasoned stuffing mix
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2
eggs, beaten
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1 teaspoon
Poultry seasoning
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1 tablespoon
rubbed sage
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2 teaspoons
salt (or to taste)
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Pepper to taste
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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)
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2
heels of white bread
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Melt butter in pan and begin browning sausage, breaking up as you work.
Ask the hotline about this step!Add onions and celery and giblets and saute slowly until vegetables are translucent, giblets are browned and all pink is gone from sausage.
Ask the hotline about this step!Put stuffing mix in a large bowl. Pour sauteed veggies and meat in bowl with stuffing mix and stir together.
Ask the hotline about this step!Add 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 the hotline about this step!Add 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 the hotline about this step!I 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 the hotline about this step!Cook turkey according to directions- I use Alton Brown's instructions for cooking the turkey - it works for me!
Ask the hotline about this step!Spoon stuffing out of bird before carving.
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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.