It’s almost time to stuff the Turkey! Or, stuff the mushrooms, squash, or whatever else you may want to stuff 🙂
This is the family-favorite recipe taken from my cookbook, “MaMa Mia Cucina”, a recipe passed down through the generations and now to each of you.
As demonstrated on NBC’s WCNC-TV’s Charlotte Today:
Sausage Stuffing for Turkey
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, sauté 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 ~ Enjoy!
Notes:
Serve up as a side dish stuffed in a vegetable if you simple want to roast your bird. A nice presentation. Easy!
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.
© 2016 Cynthia Ferich All Rights Reserved
MaMa Mia Cucina ~ A Flavor of Good Food and Good Family