Dad's Wonderful Sausage Turkey Stuffing

"Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!"
 
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Ready In:
1hr 40mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
  • Do not drain!
  • Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
  • Bring to a boil, then cover and simmer for 90 minutes.
  • Remove livers, giblets, and neck bone.
  • Discard neck bone, chop livers and giblets into small pieces and return to stock.
  • Put Croutettes into large bowl.
  • Add stock with meat and vegetables until all croutons are well moistened.
  • You will use most if not all of the stock, as you want the croutettes to be very moist.
  • Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
  • Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

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Reviews

  1. I have been trying for several years now to duplicate my own dad's Thanksgiving sausage stuffing. He passed away before I had a chance to make him write it all down. Each year, I've found a recipe that sounded close, tried it, and they just didn't quite make the grade. Well Terri...this is the one! The only adjustment I made was to add two beaten eggs, because I remember my dad's stuffing as having some sort of binder. I used the giblets and livers for the stock, but did not chop and add them to the stuffing. I did not stuff the bird, but put the stuffing in a large casserole (makes plenty!), and baked for about an hour. Crispy on the top, moist throughout...this was just delicious and something I've been craving for a long time. I can't thank you enough!
     
  2. Wonderful! Fantastic! I can't stop eating it. I thought it to be strange adding all that chicken liver, but with out it the recipe would not have been as good. The moisture, the way it holds together and the over all texture and taste make this one a keeper. The best stuffing that I have ever eaten.
     
  3. We added chopped Water Chestnuts.
     
  4. We loved it! I made this for a pre-Christmas get together and it was a big hit. Based on personal preference I made two minor adjustments. I didn't boil & simmer the sausage after I browned it. I removed it from the pan kept it to the side. I added it to the stock before combining it with the cubed stuffing mix. I added the livers and giblets to the stock but I didn’t chop them up and add them to the stuffing. I stuffed the turkey and there was plenty left over to cook separately. We preferred the stuffing that was cooked separately because it got nice and crispy on top. But the stuffing in the bird was good too. I will definitely make this stuffing again.
     
  5. loved it!!!
     
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RECIPE SUBMITTED BY

<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!!&nbsp; I quickly became addicted to this site and the friendly people I found here.&nbsp; Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p> 8740471"
 
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