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Toni's festive Christmas sausage stuffing · 24.12.13 by colin newell

My sister Toni is our own personal Martha Stewart when it comes to hosting legendary Christmas and birthday parties – and this Christmas is no exception. No one pulls out the stops better than my sister Toni – and from time to time I will feature some of her favorite interpretations of the classics.

Here is her classic sausage stuffing recipe. Serves up with a great Turkey, vegetables and all the trimmings.

Pecan sausage stuffing

1lb sausage meat
1/4 cup butter
1 large onion chopped
1 1/2 cup chopped celery
1 large apple chopped
1/2 cup cubed dried bread
1 tbsp salt
1 tsp pepper
1 1/2 tsp sage
1 1/2 tsp thyme
1 tsp poultry seasoning
1/4 tsp nutmeg
1 cup raisins or craisins
1 1/2 cup pecans
chicken or turkey broth

Brown sausage meat in large skillet with butter, onion, celery &
apple.

Add spices and 1/2 of the cubed bread – mix well.
Add raisins & pecans.

Add remainder of dried bread.

You may need to switch to large bowl
or pot for this.
Depending on how moist you want the dressing add some
broth 1/4 cup at time.

The dressing gathers moisture from bird
so I usually only add 1/4 cup of broth.

Taste as you go as you may want to add a little
extra spice. I often add more poultry seasoning.

Transfer the mix to a baking skillet with cover.

Bake your skillet in a 350ºF (175ºC) oven for 25 minutes. Uncover and bake for another 10 minutes or until crisp on top.

When roasting within a turkey, any stuffing placed in the cavity of the turkey should reach an internal temperature of at least 165°F (74°C). This is very important!

Enjoy!


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