Sausage Stuffing

My sausage stuffing recipe has drawn a lot of compliments over the years and has been evolving for at least forty five years. I started making this stuffing while still in high school and trot it out every Thanksgiving as well as other occasions.

This is a true stuffing meaning it is meant to be cooked inside of the meat you are stuffing.

A variation on this recipe includes adding 2 peeled, cored and chopped Granny Smith apples especially if I am stuffing double cut pork chops with this recipe.

 

 

Sausage Stuffing
Author: 
Recipe type: Stuffing
Cuisine: American
 
A New England stuffing recipe extended to be even better than before.
Ingredients
  • 1 loaf of "stuffing bread" or 1 package dried stuffing croutons. Cube the bread and put in a 170F oven until dried out and slightly toasted.
  • 1 1b of loose italian style sausage
  • 1 onion chopped
  • 2 stalks of celery chopped
  • 2 T Bells Poultry seasoning
  • 2 eggs beaten
  • Chicken broth (see instructions)
Instructions
  1. Combine the sausage, onion and celery in a skillet and cook until the sausage is cooked through and the onions are glassy. Allow to cool completely.
  2. In a bowl combine the bread, poultry seasoning and eggs
  3. Add the cooled sausage mixture and mix thoroughly
  4. Add small quantity at a time of the chicken broth to moisten the stuffing but not runny
  5. Stuff into bird or whatever meat you are stuffing

 

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