Recipe from Casa de Partron
B&B Inn, Lincoln, New Mexico
Turkey Stuffing with Sausage
and Celery
8 cups dried bread crumbs
1 pound ground sausage (regular or sage)
1 to 2 cups celery
1/2 to 1 cup diced onion
1 tablespoon mixed dried fresh herbs*
1 teaspoon fresh ground black pepper
- Prepare bread crumbs using sliced white
bread (or your choice of bread). Cut cubes approximately ½
inch in size. Spread on clean surface until dry. I prefer to
avoid crunchy dry. Place in large (larger the better) mixing
bowl.
- Fry sausage, breaking up into small pieces,
until lightly browned. Thoroughly drain. Set aside.
- Chop celery stalks and leaves. Set aside.
- Sauté onions in butter or premium
margarine. Remove when onions become translucent. Add to the
bread crumbs.
- Combine all ingredients; lightly folding
together.
This recipe will be adequate for an 8 pound
turkey including enough to cook separately for stuffing lovers.
Cook's Notes:
If stuffing a turkey, the stuffing should
be quite dry. If cooking separately, a roasting bag is excellent.
The dressing should preferably be moist. Add chicken stock or
small amount of water and lightly toss. Follow cooking directions
for the bag.
Optional additions: We have found that
1/2 to 1 cup of chopped fresh pecans and/or 1 cup sliced fresh
apple can add a nice flavor touch to the stuffing. This may be
added when combining the other ingredients.
* Recommended Herbs: sage, thyme, rosemary,
tarragon, marjoram. Adjust quantity to taste. We fine grind the
herbs with mortar and pestle.
Recipe provided courtesy of National Hot Dog And Sausage Council.
