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Turkey Stuffing with Sausage and Celery recipe

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

  • Prepare bread crumbs using sliced whitebread (or your choice of bread). Cut cubes approximately ½inch in size. Spread on clean surface until dry. I prefer toavoid crunchy dry. Place in large (larger the better) mixingbowl.
  • Fry sausage, breaking up into small pieces,until lightly browned. Thoroughly drain. Set aside.
  • Chop celery stalks and leaves. Set aside.
  • Saut onions in butter or premiummargarine. Remove when onions become translucent. Add to thebread crumbs.
  • Combine all ingredients; lightly foldingtogether.

    Cook’s Notes:

    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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