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SAUSAGE STUFFING

A ‘must have’ for your traditional holiday meal.  Great with almost any type of sausage, especially Italian, apple or breakfast.  Use either sausage links taken out of the casing, or our chicken sausage rolls.

Stuffs one family-sized bird, with extra on the side.

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Instructions

  • 1. Bring 3 cups of water to a boil, add 1 tsp. salt, add giblets, heart, and neck. Cover and simmer on low heat until tender, about 1-1/2 hours. Drain and reserve broth. Dice meat and set aside.
  • 2. Heat 1 Tbsp. olive oil in a large skillet on medium heat, cook sausage (slit and remove casings if using links), breaking up with a wooden spoon until all pinkness is gone. Do not brown. With a slotted spoon, remove sausage meat and set aside.
  • 3. In sausage drippings, add 2 Tbsp. olive oil, onion, garlic, celery, sage, rosemary, salt & pepper. Cook over medium heat until onion is transparent and celery is tender.
  • 4. In the same skillet, sauté the chopped liver slightly, add 1 tsp. salt.
  • 5. Add the cooked sausage and diced giblets to the skillet, mix well and turn off the heat. Taste for salt & pepper.
  • 6. Place the bread cubes in a large bowl and add the sausage & onion mixture, stir well. Add the broth in 1 cup increments to completely moisten the bread cubes. Taste again for salt & pepper. Add the eggs and mix well. The stuffing should be very moist.
  • 7. Place the stuffing in a oil coated baking dish with lid, or cover with foil, and bake at 350°F for one hour. Or stuff in a turkey right before placing in pre-heated oven. DO NOT stuff turkey, and place in refrigerator. If stuffing in turkey, make sure the stuffing reads 165°F on the thermometer, before taking out of oven.

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