Turkey Stuffing with Sausage and Celery
This recipe makes enough stuffing for an 8 to 10 pound turkey—including enough to cook separately for stuffing lovers. Recipe from Casa de Partron B&B Inn, Lincoln, New Mexico.
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.
Makes enough to stuff 1 (8 to 10-pound) turkey.
- 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.