Gram’s Sausage & Herb Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
8 c dry 1” bread cubes (place on cookie sheets for about 2 days to become dry or you can dry fresh bread out in the oven)
1 stick (1/2 cup) unsalted butter
1 1⁄2 c finely diced yellow onion (from 1 large or 2 small onions)
1 c diced celery (from 3 large celery stalks)
1 lb. bulk sweet Italian sausage (i.e., sausage with the casings removed)
About 2 c chicken broth plus broth from simmering turkey gizzards and liver in water
1 TBS fresh chopped rosemary
1 TBS fresh chopped sage
1/4 c fresh chopped parsley
1 to 1 1⁄2 TBS fennel (adding the fennel was mom’s special touch)
Could also add about 1 TBS of Poultry Seasoning
1/2 tsp salt
1/2 tsp freshly ground black pepper
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Directions: |
Directions:
- Put gizzards and liver in pan with enough water to cover and simmer for about ½ hour.
- Place the bread cubes in a large mixing bowl.
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the vegetables to the stuffing cubes.
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch).
- Add the browned sausage and fat to the bread cubes and vegetables.
- Add just enough broth from gizzards, chicken broth, rosemary, sage, parsley, fennel, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened.
- Loosely stuff turkey.
- Extra stuffing can be put into a 9x12-inch baking dish. Bake at 350° for 30 minutes until brown on top.
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Number Of
Servings: |
Number Of
Servings:Enough stuffing for a large turkey. |
Personal
Notes: |
Personal
Notes: One of the tastiest stuffings ever made. Simple yet flavorful.
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