Dads Turkey Sausage Stuffing Food

DAD'S FAMOUS THANKSGIVING STUFFING

Steps:

• In a large pot brown sausage then remove from pot.
• Add butter to the pot and melt, add onion, celery and sauté for about 5 minute All remaining ingredients including sausage and mix together adding enough liquids to moisten.
• Stuff turkey neck cavity and body loosely. and use skewers and string to close.
• Put remaining stuffing into a buttered casserole and bake at 350 degrees for 40 minutes.

DAD'S WONDERFUL SAUSAGE TURKEY STUFFING

Steps:

• In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
• Do not drain!
• Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
• Bring to a boil, then cover and simmer for 90 minutes.
• Remove livers, giblets, and neck bone.
• Discard neck bone, chop livers and giblets into small pieces and return to stock.
• Put Croutettes into large bowl.
• Add stock with meat and vegetables until all croutons are well moistened.
• You will use most if not all of the stock, as you want the croutettes to be very moist.
• Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
• Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

DAD'S TURKEY-SAUSAGE STUFFING

Steps:

• 1. Spray a lg skillet w/ cooking spray. Place skillet over med-high heat. Brown sausage. Remove sausage from skillet.
• 2. In same skillet heat butter over medium heat, cook onion, green bell pepper and celery until softened. In lg bowl, combine bread cubes and cornbread.
• 3. Add sausage, onion mix, poultry seasoning, pepper and pecans. Drizzle w/ broth. Toss lightly to combine. Transfer mix to a 2-quart casserole dish. Bake, uncovered in a 325 oven for 45 mins.

TURKEY WITH SAUSAGE STUFFING

Steps:

• Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

MOIST TURKEY SAUSAGE STUFFING

Steps:

• In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer., Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.

JACK'S SAVORY SAUSAGE STUFFING

Steps:

• Brown sausage in skillet.
• Drain sausage.
• Combine soup, chicken broth and seasonings in bowl.
• Add Sausage, Onion, Celery and Bread Cubes.
• Gently stuff bird or bake in 2 quart casserole dishes at 350 for 40 minutes.

MY DAD'S ITALIAN-AMERICAN TURKEY STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Cook the vegetables: In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Toast and season the bread: Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece with 1 tablespoon of the butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.
• Cook the turkey innards and pepperoni: Heat a tablespoon of the butter and, in a large skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. In the same large skillet, add the remaining 1 tablespoon of the butter and saute the pepperoni pieces over high heat until crispy, 2 to 3 minutes. Drain on a paper towel.
• Make the mix: Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
• Pour the mixture into a large baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.