Savor the Holidays Sausage Stuffing
This mouthwatering Sausage Stuffing is a cherished family recipe that has graced our holiday tables for generations. It's the perfect combination of savory sausage, aromatic herbs, and hearty bread that come together to create a dish that enhances your festive meals. This recipe not only provides enough stuffing for a 25-pound turkey but also ensures you'll have leftovers for those unforgettable turkey sandwiches smothered in cranberry sauce. Whether served alongside your holiday turkey or baked separately for a delicious side dish, this stuffing is sure to become a beloved staple at your gatherings.
10-12
Servings
183
Calories
12
Ingredients
Ingredients
Jimmy Dean sausage
2 rolls (1 lb each) (fresh pork sausage)
Margarine or butter
1 1/2 cups (melted)
Turkey gizzards
to taste (chopped fine (optional))
Turkey neck and heart
to taste (chopped fine (optional))
Turkey liver
to taste (chopped fine (optional))
Onions
1 1/2 cups (chopped fine)
Celery ribs
6 (chopped fine)
Bread
12 cups (crumbled)
Nabisco saltine crackers
1 box (16 oz) (crushed)
Poultry seasoning
3-5 teaspoons (to taste)
Salt
1 teaspoon (to taste)
Black pepper
1/2 teaspoon (to taste)
Instructions
1
In a large saucepan over medium heat, combine the pork sausage, chopped turkey gizzards (if using), margarine (or butter), onions, celery, and 1 quart of water. Bring to a boil and let simmer for about 30 minutes. Then strain the mixture, saving the liquid.
2
In a large mixing bowl, combine the cooked sausage, onions, and celery; set aside.
3
If using, finely chop the gizzards, neck meat, and liver using a blender or food processor (or grind in a meat grinder). Add the chopped mixture to the bowl with the sausage and vegetables.
4
In a separate large bowl, crumble the bread and crush the saltine crackers. Combine them well.
5
Carefully mix the sausage mixture with the bread and cracker mixture.
6
Gradually add the reserved cooking liquid (or chicken/turkey broth) to achieve your desired stuffing consistency. It should be moist but not overly wet; it should hold together when squeezed.
7
Season the mixture with poultry seasoning, salt, and black pepper to taste. Ensure the flavors are well-distributed.
8
When ready to use, stuff the turkey with the warm or room-temperature stuffing, ensuring it's loosely packed. Tightly pin the neck skin or tuck the wing tips to secure.
9
For the body cavity, spoon the stuffing in gently and cover any exposed stuffing with aluminum foil or a piece of bread.
10
Roast the turkey at 350°F, following the cooking time based on its weight. Baste regularly with pan drippings to keep the turkey moist.
11
Use a meat thermometer to ensure the stuffing reaches 165°F for safe consumption.
12
For any leftover stuffing not used for the turkey, place it in a baking dish with 1/2 cup of turkey or chicken stock on top, cover with aluminum foil, and bake at 350°F for 30-60 minutes.
13
After the turkey has finished roasting, remove the stuffing immediately from the bird and transfer it to a serving bowl, covering it to keep warm until serving.
Nutrition Information
12.5g
Fat
15g
Carbs
6.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savor the Holidays Sausage Stuffing?
It is a cherished family recipe featuring savory sausage, aromatic herbs, and hearty bread, designed for holiday gatherings.
How many servings does this recipe provide?
This recipe yields approximately 10 to 12 servings.
What type of sausage is recommended for this recipe?
The recipe calls for two 1-pound rolls of Jimmy Dean fresh pork sausage.
Can I use butter instead of margarine?
Yes, you can use either 1.5 cups of margarine or the same amount of melted butter.
How much bread is required for the stuffing?
You will need 12 cups of crumbled bread.
Are saltine crackers necessary for this stuffing?
Yes, the recipe uses one 16-ounce box of crushed Nabisco saltine crackers to complement the bread.
Is it mandatory to include turkey gizzards, heart, and liver?
No, the turkey gizzards, neck meat, heart, and liver are optional and can be added to taste.
How much onion and celery should I use?
The recipe requires 1.5 cups of finely chopped onions and 6 finely chopped celery ribs.
How large of a turkey can this recipe fill?
This recipe provides enough stuffing for a 25-pound turkey with extra for leftovers.
What is the first step in preparing the sausage mixture?
Combine the sausage, optional gizzards, margarine, onions, celery, and 1 quart of water in a saucepan and simmer for 30 minutes.
Should I keep the liquid used to boil the sausage?
Yes, strain the mixture and save the liquid to moisten the stuffing later.
How should I chop the optional organ meats?
You can use a blender, food processor, or meat grinder to finely chop the gizzards, neck meat, and liver.
What is the ideal consistency for the stuffing?
The stuffing should be moist but not overly wet, and it should hold together when squeezed.
How much poultry seasoning should I add?
Add 3 to 5 teaspoons of poultry seasoning, or adjust to your personal taste.
What is the correct way to stuff the turkey?
Stuff the bird loosely with warm or room-temperature stuffing and secure the skin with pins or by tucking the wings.
At what temperature should the turkey be roasted?
The turkey should be roasted at 350 degrees Fahrenheit.
What is the safe internal temperature for the stuffing?
Ensure the stuffing reaches a minimum internal temperature of 165 degrees Fahrenheit for safe consumption.
How do I cook stuffing that doesn't fit in the turkey?
Place it in a baking dish with 1/2 cup of stock, cover with foil, and bake at 350 degrees for 30 to 60 minutes.
When should I remove the stuffing from the bird?
Remove the stuffing immediately after the turkey has finished roasting and transfer it to a serving bowl.
How many calories are in one serving?
Each serving contains approximately 183 calories.
What is the fat content per serving?
There are 12.5 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 15 grams of carbohydrates.
How much protein is in the stuffing?
There are 6.6 grams of protein per serving.
Can I use chicken broth instead of the reserved cooking liquid?
Yes, you can use chicken or turkey broth to achieve the desired moisture level.
What seasonings are used besides poultry seasoning?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusted to taste.
How should the celery and onions be prepared?
Both the celery and onions should be chopped fine.
Is the bread toasted or fresh?
The recipe specifies using 12 cups of crumbled bread.
What are some suggested tags for this recipe?
Tags include holiday recipe, turkey stuffing, sausage stuffing, family recipe, and comfort food.
How do I keep the exposed stuffing from burning while roasting?
Cover any exposed stuffing in the body cavity with aluminum foil or a piece of bread.
How should I serve the stuffing?
Serve it alongside holiday turkey or as a side dish, and it is excellent in leftover turkey sandwiches with cranberry sauce.