Sausage Stuffing for your Thanksgiving Turkey
12-16oz. seasoned bread cubes
3-4 pounds pork sausage
1 cup chopped celery
½ cup chopped onion (optional)
4 large eggs
¾ cup warm water
May add poultry seasoning if desired (especially if bread cubes are not well seasoned).
This recipe will stuff a 10-14-pound turkey.
Mix well all ingredients together until mixture is the texture of a meatloaf. You may find it easier to use your hands to mix it thoroughly.
Thaw turkey in bottom of refrigerator three days before Thanksgiving. Be sure to allow enough time for preparation before your planned meal event. Rule of thumb is to allow an hour cooking time for every 2 pounds of bird. Stuff all cavities of the turkey including the area between the skin and the breast. This will make the breast moist. Be sure to take out extra parts likely packed in the bird such as neck and giblets. Place turkey in large roaster. Add two-three inches of water to bottom of roaster and cover with aluminum foil. Place in 300-degree oven about 5 hours. Remove foil last half hour of cooking to brown outside of bird.
For larger turkey, double recipe and allow longer to cook. Electric roasters are also a good way to cook turkey. This will free your oven for other favorite dishes.
- seasoned bread cubes
- pork sausage, rolled breakfast sausage works well
- chopped celery
- chopped onion
- large eggs
- warm water
My Mother-in-law Cecelia Pierce's Recipe for Sausage Stuffing
I was many years perfecting this family favorite. My late husband Bill would not let me make any other kind of stuffing for our Thanksgiving bird than the kind his mother made. Everyone loved her sausage stuffing and sometimes she would add the element of surprise to the recipe by adding in a little fresh ground venison to the mix.
Nothing beats a family tradition like this one. Good food and good company to share it with. Being the mother of twelve children, Cecelia catered to a large family gathering. They all loved this recipe.
© 2017 Diana L Pierce