Sausage Stuffing for Turkey - | WBTV Charlotte

Sausage Stuffing for Turkey

Presented by Chef Cynthia Ferich

1 pound of sweet sausage (without skin)

1 stick of butter

1 large onion, peeled and chopped

2 cups chopped celery

1 cup sliced mushrooms

1 small carrot, diced

1 tablespoon dried thyme, or 2 tablespoons fresh thyme

1 teaspoon dried sage, or 2 teaspoons fresh sage

1 tablespoon dried parsley, or 2 tablespoons of fresh-chopped parsley

1 teaspoon garlic salt

1 teaspoon salt

1/4 teaspoon pepper

*15 oz bag of unseasoned bread cubes or 1 large loaf of dried Italian bread, crusts removed

*1-1/2 cups homemade or canned chicken stock

In a skillet, crumble sausage and cook well.  Drain fat and set aside.  In a skillet, sauté´´e butter, onion, celery, mushrooms, and carrots until tender.  In a large bowl, add vegetables, seasonings and cooked sausage, bread cubes and chicken broth.  Combine well.  Reserve 4 cups to stuff a 14-18 pound turkey.  Place remaining stuffing in a buttered casserole pan.  Cover and bake at 350 degrees for 45 minutes. 

I remember Thanksgiving being more about the stuffing than about the turkey!  This is our traditional family favorite ~ I hope you enjoy it.

*NotesFor a gluten-free option, use gluten-free bread cubes.  If the stock is purchased, read the labels to ensure the stock is gluten-free.

A great stuffing for mushrooms and squashes, too! 

Cynthia Ferich

Author, Culinary Educator, Private Chef

MaMa Mia Cucina – Page 72

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