Traditional Sausage-Mushroom Turkey Stuffing
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
8 cups
ingredients
- 453.59 g bulk pork sausage
- 118.29 ml butter
- 236.59 ml sliced celery
- 473.18 ml chopped onions
- 226.79 g mushrooms, sliced
- 389.80 g can chicken broth (and additional broth, if necessary)
- 907.18 g loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
- 1 egg, lightly beaten
- 4.92 ml poultry seasoning
- 2.46 ml thyme leaves
- 2.46 ml fresh ground black pepper
- 2.46 ml salt
directions
- 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!
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Reviews
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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.
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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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!