"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sausage dressing for Turkey or Fowl Recipe

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This recipe for Sausage dressing for Turkey or Fowl, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron and Chris Overberg
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Wash turkey giblets, neck
Place in saucepan with:
2 cups boiling water
1/2 bay leaf (optional)
some celery ribs and leaves
salt
Cook till tender. chop giblets very fine and add later to turkey gravy. Crush or grind enough toasted bread to make 6 cups dry bread crumbs.
Add and mix thoroughly:
1 tsp salt
3 Tbs finely chopped onion
3 Tbs chopped parsley
6 Tbs melted butter
3/4 tsp pepper or paprika
3/4 pound sausage meat
1 1/2 cups chopped celery




Directions:
Directions:
Moisten these ingredients lightly with the Giblet stock.
The dressing should be crumbly, not very moist.

Ken boils the ground sausage ahead of time, and reserves the liquid to use in the dressing.
Chris browns the sausage and uses it in the dressing.
Good both ways.
Then bake in oven till thoroughly heated through, for
about 30 minutes at 300.
Leftovers freeze very well.

Preparation Time:
Preparation Time:
45 minutes

 

 

 

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