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Bread and Cheese Stuffings Recipe

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This recipe for Bread and Cheese Stuffings, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Bread Stuffing.....1 Bag Pepperidge Farms Herb Stuffing Mix
1 Pound Sausage (Hot or Sweet)
1 Medium Onion Chopped
1 Stick Butter Melted
1 Teaspoon Poultry Seasoning
1 Teaspoon Sage

Cheese Stuffing....Grated Romano Cheese
Bread Crumbs
Liver From Giblet Package (optional)

Bread Stuffing: Take sausage out of its casing and fry until no longer pink. Add onions, cover and cook on medium til onions are soft and translucent. Cool.

In a large bowl add the stuffing mix, sage, and poultry seasoning. Toss to blend. Add the cooled sausage mixture and melted butter. Start adding warm water and mix with hands until bread breaks down and softens. This will take quite a bit of water. Mixture should be soft and very very moist.

Stuff turkey or bake in a separate covered pan at 350 degrees for 1 hour....NEVER stuff a turkey ahead of time. Stuff it just before you plan to roast it to avoid contamination.

Cheese Stuffing: Use your best guess as to how much stuffing your bird will hold. You'll need equal parts of grated cheese and breadcrumbs and enough eggs to make a soft oatmeal consistency. If you're using the liver cook it separately in a pan with a little water and olive oil. Add it to the cheese mixture and stir in.

The biggest problem with the cheese stuffing is containing it. All openings in the turkey need to be sewed up so the stuffing doesn't run out.

Personal Notes:
Personal Notes:
Most people don't know what I'm talking about when you mention the cheese stuffing (Grandma Carelli calls it Deen). I grew up with it. Wish I could be more specific on measurements, but I don't know how big a bird you'll be cooking. After you try it once you'll get better at figuring out how much to make. Remember it will grow as it cooks. I have yet to make a turkey that didn't explode from a little too much filling. Here's another hint for you...When cooking your turkey use foil to make a tent over it with the shiny side of the foil facing the bird. Heat reflects off the foil and you want it to go to the food not away from it. Makes for better browning too.




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