SAUSAGE STUFFING

Ingredients

  • 2 loaves white sandwich bread
  • 1 package Jimmy Dean sage sausage
  • 3 stalks celery, finely chopped
  • 1/4 white onion, finely chopped
  • 1 stick salted butter
  • 1 box chicken or turkey broth/stock
  • 2 to 3 TBLs fresh parsley, chopped
  • 1 beaten egg
  • kosher salt/pepper
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Stuffing or Dressing? Whatever you grew up calling it…everyone has a favorite recipe…this is mine. Thanksgiving for me is typically the only time of year that I make this amazing Sausage Stuffing recipe. This recipe was handed down to me from my Mother who still has the handwritten recipe from my Grandfather. Even though I never got to physically meet him, when I make this, it makes me feel nostalgic and close to him. I hope you enjoy it as much as I do.  It is definitely an old school preparation and takes time to prepare, but it is so worth it in the end.

Start by browning the sausage. While the sausage is browning, toast the white bread. I use a combination of the toaster and the oven to speed up the process. Once the bread has been toasted, start pulling it apart into pieces in a large deep bowl.

Once the sausage has browned, remove from pan, drain any excess grease and place, in batches if you have to, in a food processor. Pulse only about three times to break up the sausage. Do not turn into a paste. Should looks something like this when you are done processing.

Cut three stalks of celery into tiny bits. I am all about knife cuts and tend to like my veggies, in this preparation, cut really small. Do the same with the white onion. Feel free to add more onion if you would like.  I just do not like the onion flavor to overwhelm this dish.

In the pan you browned the sausage, remove any remaining grease, add the butter and the veggies. Allow to soften for about 5 to 8 minutes…do not brown. Once the celery and onions have softened, add 2/3 of a box of stock to the pan. I use turkey or chicken stock. Allow to cook for a few minutes then add back the browned sausage. The mixture does not look that appealing at this point, but I promise you…it will be fantastic!

DICED CELERY/ONIONS FOR SAUSAGE STUFFING
STOCK FOR SAUSAGE STUFFING

Add the parsley and a dash of salt/pepper to bowl with the toasted bread, then pour the stock mixture on top and start combining. The best way I have found to do this, is with your clean hands. Mixture should not be dry at this point…if it is just add a bit more stock and mix. Allow the mixture to cool just enough to add one beaten egg. Do not add the egg while it is too hot or it will scramble. Mix the egg into the mixture.

MIXTURE FOR SAUSAGE STUFFING

Form into balls, place in buttered dish and bake on 375 for about 15 minutes and/or stuff your turkey. I usually make both for Thanksgiving!

SAUSAGE STUFFING BALLS
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