Ingredients
-
2
-
1 1/2
-
-
-
-
1 1/2
-
6
-
12
-
1
-
3 - 5
-
1
-
1/2
-
-
-
Directions
Shirley’s Sausage Stuffing, My mom made the BEST stuffing, which always made our holiday dinners complete Here is her recipe, and mine as well There is enough stuffing in this recipe to stuff up to a 25 pound bird, and still have some left over to bake in a casserole dish or aluminum foil, the last hour of cooking, so that you have plenty for everyone Great to use for leftovers along with some sliced turkey and cranberry sauce, for a DELICIOUS sandwich Enjoy!, This recipe converted me! I’ve never liked stuffing, but I make it for the fans in my family I taste it each year, hoping my taste buds have changed and this recipe is the one that converted me to a fan Totally delicious! The only change I made was to cut the recipe in half, since I was not stuffing the bird I did use half of the chopped turkey bits; the rest could be reserved for giblet gravy , Best stuffing ever This makes a lot We quartered it for 5 of us
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Steps
|
1
Done
|
In a Saucepan Over Med. Heat, Boil the Fresh Pork Sausage and Gizzards, Along With the Margarine, Onions, and Celery, in 1 Quart of Water, For 30 Minutes Strain, Saving Water. |
|
2
Done
|
Put the Onions, Celery, and Sausage in a Lg. Bowl, and Set Aside. |
|
3
Done
|
Put the Gizzards, and Meat Picked from the Neck, in a Blender, and Press Chop. (do It Quickly, and Stop to Mix Meats, Then Pulse For 1-2 Seconds Again. You Do not Want It to Be Mushy). When All Is Chopped Fine, Put in the Lg. Bowl, Along With Onions, Celery, and Sausage. |
|
4
Done
|
You May Also Grind the Gizzards, and Other Meat Parts in a Meat Grinder Instead of the Blender If You Have One. |
|
5
Done
|
Add to the Sausage, Onion and Celery. |
|
6
Done
|
When Ready to Stuff the Bird and Bake: |
|
7
Done
|
in a Lg. Bowl Crumble Your Bread, Crust and All, (i Roll the Bread Between My Hands to Crumble It). |
|
8
Done
|
Crush the Crackers Right in the Closed Sleeves, (but Be Careful not to Push Too Fast or You May Open the Pkg). When Crushed, Open the Sleeve and Put in the Bowl, Along With the Bread. Mix Up Well. |
|
9
Done
|
Mix the Meat Mixture With the Dry Mixture. |
|
10
Done
|
Add Enough Liquid from the Sausage, Gizzards, Heart and Neck Stock (a Little at a Time), to Make the Stuffing to the Desired Consistency, of If not Using These Parts, Use Some Chicken or Turkey Broth. |
|
11
Done
|
Toss With a Fork, Until Well Mixed. Gently Knead the Mixture to Distribute the Ingredients. |
|
12
Done
|
(the Stuffing Should Have Enough Liquid So It Holds Together in a Ball If You Squeeze It in Your Hands, but not Mushy, Especially If You Are Stuffing Your Turkey, as the Juices from the Turkey Make It Moist as It Is Cooking. |
|
13
Done
|
Add Poultry Seasoning, Tasting as You Go, to Get It the Way You Like It. |
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14
Done
|
Salt and Pepper, to Taste. |
|
15
Done
|
Stuff the Bird Right Before Putting It in the Oven. Do not Stuff the Bird and Let It Sit Overnight in the Refrigerator. |
