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    You are in: Home / Recipes / Sage & Sausage Stuffing Recipe
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    Sage & Sausage Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Debber's Note:

    Mother-in-law made this for our Thanksgiving weekend wedding rehearsal, back in 1978. It has been a part of our holiday menu every year since then---with a few additions, substitutions and tweaking over the years. Try some of the optional ingredients, too!

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    Ingredients:

    Serves: 12-15

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
    2. 2
      Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
    3. 3
      In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
    4. 4
      In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
    5. 5
      Sprinkle herbs over the top, and toss again.
    6. 6
      Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
    7. 7
      This is used for stuffing turkey, goose or chicken.
    8. 8
      Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
    9. 9
      OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
    10. 10
      SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
    11. 11
      LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).

    Ratings & Reviews:

    • on April 17, 2007

      55

      This is by far the best stuffing I have ever had or made. So good, I won't be waiting until the Holidays to make this again. It went really well with my the chicken I made for dinner and there were plenty of left overs for tommorrow. Thank you Debber for sharing this recipe. **** Made and reviewed for ZAARTAG****

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sage & Sausage Stuffing

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 322.1
     
    Calories from Fat 199
    62%
    Total Fat 22.2 g
    34%
    Saturated Fat 12.1 g
    60%
    Cholesterol 66.3 mg
    22%
    Sodium 373.2 mg
    15%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.0 g
    12%
    Protein 10.6 g
    21%

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