Sage Pork Turkey Stuffing
Stuff your holiday bird with this savory cornbread and/or bread stuffing seasoned with sage and ground pork.
2 (16-ounce) packages stuffing mix (cornbread and/or bread)
1 pound turkey giblets, cooked and chopped
2 celery ribs, chopped
1 onion, finely minced
1/2 pound ground pork
1 large egg, slightly beaten
1/2 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon ground pepper
- Preheat oven to 350°F (175°C).
- In a large bowl combine stuffing mix, cooked and chopped giblets, chopped celery ribs, minced onion, ground pork, egg, sage, salt, and pepper. Use the water the turkey giblets were cooked in to moisten the mixture to the desired consistency.
- Use to stuff the bird, roasting at 350°F (175°C) until done.*
- Or spread stuffing in a greased pan and bake at 350°F (175°C) for 25 to 30 minutes.
Makes 8 to 10 servings.
*180°F (85°C) on a meat thermometer inserted into the thickest part of the thigh and stuffing temperature is 160°F (70°C).