Prep 30 mins
Cook 45 mins
My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!
- 1 lb bulk pork sausage
- 1⁄2 cup butter
- 1 cup sliced celery
- 2 cups chopped onions
- 8 ounces mushrooms, sliced
- 1 (13 3/4 ounce) can chicken broth (and additional broth, if necessary)
- 2 lbs loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
- 1 egg, lightly beaten
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon thyme leaves
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
- In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
- In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
- Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!
Made this wonderful stuffing for a 20-lb. turkey last night for our early Thanksgiving dinner. I've made sausage stuffing before, but the addition of mushrooms really kicked up the taste. Got a unanimous 5-stars from everyone around the table! Thanks, Jackie, for a terrific recipe! Made for Please Review My Recipe 11/10.
I was baking a turkey breast for dinner one night and had mushrooms in the fridge to get rid of. So I tried this recipe. It is a good recipe but I thought that it was a little on the dry side, may be a error on my part. I used the sausage we make ourselves. I would suggest that you break the sausage into very small pieces or like that of taco meat. I wish I would have had a lot more mushrooms. This recipe is easy to make and I will make it again. My husband and my mom really liked it too. Thank you for a nice recipe.