It’s almost Thanksgiving…can you smell the Turkey?

Our traditional Stuffing Recipe which can be adapted 3 ways to satisfy everyone at your Thanksgiving Table.

 

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

 

Sausage Stuffing for Turkey

Ripieno di Salsiccia per Tacchino 

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

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, sauté́́e 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.

NOTES: 

Vegetarian Options:  Omit the sausage and substitute a vegetable broth.  Great vegetarian options would be to stuff portabella mushrooms or a squash of your choice.  Bake.

Gluten-free Options: Substitute gluten-free bread for traditional.  Also, if you purchase chicken stock, read the labels to ensure the ingredients are gluten-free.

Compliments of: 

Cynthia Ferich (Goch)

Author:  MaMa Mia Cucina ~ A Flavor of Good Food and Good Family

Thanksgiving is a time for ‘gathering’ –  both our bounty and our loved ones.  Thanksgiving is a time to give thanks and for gratitude.  Thanksgiving is a time to be grateful for not only what is on the table but for who is at the table.

Thanksgiving Blessings to All,

Cynthia