Tuesday, November 6, 2012

Stuffing with Sausage


I haven't really ever understood stuffing.  It wasn't till about 5 years ago that I even tasted the stuff.  It looked blah.  I don't really like white bread or butter.  This recipe has both.  This recipe was my grandmother's.  It is the recipe my mom has always made on Thanksgiving.  It is the recipe I passed up on for many years.


I am not sure what prompted me to actually taste it that first time but well it was instant love.  Our family stuffs the bird.  The bird stuffing is the best. And although this stuffing includes sausage, the family recipe does not.


Simple onion and celery with butter.  Salt. Pepper.  Poultry seasoning.


Sausage was added to make Mr. J happy.  For this trial run we had it as a main course.  The sausage rounded out the main food groups: butter, bread, meat.


Whether you make this for Thanksgiving or not it is a yummy dish that is good not only the night of but best the next day on a big turkey sandwich.  Bread on bread with some meat in between.


Stuffing with Sausage

by Emily Morris
Prep Time: 25 minutes
Cook Time: 55 minutes
Keywords: Thanksgiving fall


Ingredients (serves 8)
  • 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups medium-diced yellow onion (2 onions)
  • 1 cup medium-diced celery (2 stalks)
  • 4 links chicken sausage (any flavor)
  • 1 tsp poultry seasoning
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups chicken stock
Instructions
Preheat the oven to 300 degrees F.

Place the bread cubes in a bowl and set aside.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, poultry seasoning, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Pour the chicken stock onto the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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6 comments:

  1. What a spread! Bread on bread with some meat in between...oh yes...this would make me big time happy! :)

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  2. My husband would love this with the sausage!

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  3. Hi there. The current Food on Friday is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

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  4. I LOVE stuffing. I think 1/2 my plate at Thanksgiving is stuffing, with gravy and cranberry sauce. The turkey is just for show. :) This looks great. :)

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  5. I always stuff the turkey, too...but extra stuffing in a pan is always nice! And adding sausage is a wonderful way to add back the flavor missing from not stuffing it! I"m so ready for a turkey dinner now!

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  6. Stuffing is by far, my absolute favorite part of Thanksgiving! I could easily eat this for a meal!

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