"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sausage Stuffing, by Barbara Keene, is from Cookin' with Barb!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 c bread cubes (use white bread) 1 to 1.5 lbs. of your favorite pork sausage or mild Italian sausage 1 onion, chopped 2 stalks of celery, sliced 1 tsp. salt ½ tsp. pepper 2 tbsp. sage 1 c chicken broth 1 egg, slightly beaten
A day or two ahead cube the bread, place in a shallow pan and put in a 300 degree oven until somewhat dry. Brown the sausage; add onion, seasonings and chicken broth and simmer for a few minutes. Add the celery and simmer for another minute or two. Pour over bread cubes. Add egg. You may have to adjust the amount of liquid so the stuffing is not too dry or too wet. If you are going to stuff the turkey it needs to be a little on the dry side as it will absorb moisture form the turkey juices.
I sometimes add a can of water chestnuts for a little crunch!
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