Gourmet Sausage Stuffing Recipe
This Gourmet Sausage Stuffing recipe is one of the gems from my family cookbook. In my opinion, if one is a chef, one ought to have a personal recipe of Gourmet Sausage Stuffing, just like I do.
Ingredients
2 pounds Original
Recipe roll sausage
8 cups fresh bread cubes, dried or toasted
1 cup condensed beef broth
2 cups finely chopped celery leaves
2 cups slivered blanched almonds, toasted
1 cup chopped onion
1 cup thinly sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup finely chopped fresh parsley
1/4 cup snipped fresh chives
1 tablespoon salt
1/4 teaspoon each black pepper, ground mace, rubbed sage, dried thyme leaves, ground nutmeg and dried marjoram leaves
4 whole eggs
1/4 cup half-and-half
Canned chicken broth or turkey pan drippings (optional)
Directions
Crumble sausage into large skillet.
Cook over low heat until well browned, stirring occasionally.
Stir in bread cubes.
Transfer to large bowl.
Add beef broth to same skillet, stirring to pick up any browned bits.
Add to sausage mixture.
Add celery leaves, almonds, onion, mushrooms, green pepper and seasonings to sausage mixture.
Beat eggs in small bowl; stir in half-and-half.
Add to sausage mixture; toss lightly to combine.
Use to stuff turkey loosely just before roasting or, place stuffing in greased 13x9-inch baking dish.
Add chicken broth, pan drippings or both for added moisture, if desired.
Bake in 350°F oven 30 to 45 minutes.
Leftover stuffing should be removed from bird and stored in refrigerator separately.
Reheat thoroughly before serving.
Cook over low heat until well browned, stirring occasionally.
Stir in bread cubes.
Transfer to large bowl.
Add beef broth to same skillet, stirring to pick up any browned bits.
Add to sausage mixture.
Add celery leaves, almonds, onion, mushrooms, green pepper and seasonings to sausage mixture.
Beat eggs in small bowl; stir in half-and-half.
Add to sausage mixture; toss lightly to combine.
Use to stuff turkey loosely just before roasting or, place stuffing in greased 13x9-inch baking dish.
Add chicken broth, pan drippings or both for added moisture, if desired.
Bake in 350°F oven 30 to 45 minutes.
Leftover stuffing should be removed from bird and stored in refrigerator separately.
Reheat thoroughly before serving.
