This recipe will be adequate for an 8 to10 pound turkey including enough to cook separately for stuffinglovers. Recipe from Casa de Partron B&B Inn, Lincoln, NewMexico
Recipe: Turkey Stuffing withSausage and Celery
8 cups dried bread crumbs
1 pound ground sausage (regular or sage)
1 to 2 cups celery
1/2 to 1 cup diced onion
1 tablespoon mixed dried fresh herbs*
1 teaspoon fresh ground black pepper
If stuffing a turkey, the stuffing shouldbe quite dry. If cooking separately, a roasting bag is excellent.The dressing should preferably be moist. Add chicken stock orsmall amount of water and lightly toss. Follow cooking directionsfor the bag.
Optional additions: We have found that1/2 to 1 cup of chopped fresh pecans and/or 1 cup sliced freshapple can add a nice flavor touch to the stuffing. This may beadded when combining the other ingredients.
* Recommended Herbs: sage, thyme, rosemary,tarragon, marjoram. Adjust quantity to taste. We fine grind theherbs with mortar and pestle.
Recipe provided courtesy of National HotDog And Sausage Council.
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