SAUSAGE BREAD STUFFING
If you prefer a plain bread stuffing, just omit the sausage.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Yield Stuffs a 16- to 20-pound turkey
Number Of Ingredients 11
Steps:
- Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
- Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
- Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
- Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mohamed “Fee0075” shimak
[email protected]Easy to follow recipe! Turned out great!
ariyansagor shah
[email protected]I tried this recipe last weekend and it turned out great! I made a few minor changes, such as using ground turkey instead of sausage, but the overall flavor was still delicious. The stuffing was moist and flavorful, and it was a perfect addition to m
Critically Clueless Writes
[email protected]This sausage bread stuffing recipe was an absolute hit at our Thanksgiving dinner! The combination of flavors was spot-on, and the stuffing was perfectly moist and flavorful. I especially loved the addition of the sausage, which gave it a nice savory