Thursday, November 20, 2008

Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.


  • 3/4 lb Fresh Italian Sausage, buy it loose if available
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 cup Lizabetti Bread Crumbs
  • 1 cup diced mushrooms
  • 1 tbs garlic, chopped
  • 1 tsp dry oregano
  • 1 tsp Hungarian paprika
  • 1/2 bunch Italian parsley, chopped


  1. Remove the sausage from its skin and break up
  2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
  3. Slide the sausage to one side of the skillet and add the onions to the open side.
  4. Brown the onion in the rendered sausage fat.
  5. Mix the onions and sausage and slide to the side of the pan.
  6. Add the mushrooms and cook until soft.
  7. Mix the mushrooms with the sausage and onions.
  8. Stir in the celery, cook for 3 m.
  9. Stir in the garlic, oregano, and paprika.
  10. Cook 2 more minutes and remove from the heat.
  11. Mix in the parsley and let the mixture cool to room temperature.
  12. Stir in the bread crumbs.
  13. You are now ready to stuff your bird.


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