"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 Julie Moore, is from A Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. bulk sausage 1 c. butter or margarine 1 1/3 c. chopped onion 1 1/3 c. chopped celery 4 qt. soft bread crumbs 1/2 Tbs. salt 1/4 tsp. pepper 1 Tbs. poultry seasoning 2 Tbs. chopped parsley 1 c. chicken stock or milk (milk preferred)
Cook sausage and combine with remaining ingredients. This makes a moist stuffing. For a dry stuffing, toast bread crumbs in moderate oven and add only enough chicken stock or milk to blend thoroughly. Makes enough stuffing for a 12 pound turkey. Can use less butter and use sausage grease. Put some in 9 x 13 pan and cook for about 20 minutes with turkey. Also steam some dressing in a double boiler for about 1 hour. Mix the dressing from the oven and the double boiler together.
This is Barry's Dad's stuffing he makes every year for Thanksgiving.
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