Sausage And Sage Stuffing….

This is soooo delicious!  I use Jimmy Dean’s Sage Sausage, it’s perfect for this stuffing.  Make this stuffing to your own liking.  Use any kind of bread you like.  Cornbread is a delicious option with the sausage as well.  If using cornbread, dry it out the same way you would other breads.  (instructions below)  I save the bread crust ends and toast them for stuffing.  Remember, cold stuffing into cold bird.  This is hugely important when it comes to food safety. 

Sage and Sausage Stuffing

1 lb. bulk sage pork sausage
1 tablespoon butter
5 stalks of celery, cut into small pieces
1 large onion, finely diced
1 teaspoon dried rubbed sage
1 cup fresh parsley, chopped
10 cups dried bread cubes, *homemade or store bought
3-4 cups cold chicken stock or water

1)  Dump the dried bread cubes into a large mixing bowl, set aside.  In a large skillet, cook the sausage until browned.  Drain off any excess fat.  Dump sausage into the bread bowl.
2)  Add the butter to the skillet and add the celery and onion.  Cook 6-7 minutes or until veggies are soft.  Add the sage and parsley.  Mix well.  Add to the bread bowl.  Pour half of the chicken stock over the goodies in the bowl.  Gently fold stuffing ingredients.  Keep adding the stock until all of the bread is moistened.  Cool completely and refrigerate in a large zip bag.  Stuff the cold bird with the cold stuffing right before going into the oven.

*To make your own dried bread cubes cut leftover bread into 1/2″ cubes.  Spread over a cookie sheet, do not crowd.  Bake in 300′ oven for 15-20 minutes or until the bread is totally dried out.  Turn the bread cubes every 5 minutes.  Cool completely.  Store in a zip bag if you’re not using right away.

**If you’d like to bake the stuffing in a casserole dish, butter a 2 quart dish generously with butter.  Add the stuffing and pack in.  Add a couple of pats of butter to the top.  Bake at 350′ for 30-35 minutes.  Makes about eight 1/2 cup servings.

Gobble Gobble!

Angie

Print Friendly, PDF & Email

Leave a Reply