Creamy, savory stuffing cooked in the bird; comes out steamy, soft and succulent.
This recipe makes enough stuffing to fill the cavity of a 20 to 24 pound bird, with a small amount left over to be cooked separately in a casserole. If your bird is smaller, scale down the ingredients, or just make more outside the bird in a larger casserole.
3-4 days ahead of time, begin drying the loaves of bread on the racks in a cold oven. (Any other method to dry the bread can be used, provided it is dry to the point of snapping when bent prior to making the stuffing).
Break up the slices of dried bread into 1-inch pieces and place in a very large stock pot.
Bring the chicken broth to a boil, then keep hot, on a low simmer, covered.
Melt butter and keep hot.
Cook sausage meat over in a sauce pan over med-low heat until cooked all the way through; crumble the meat with the back of a spatula as it cooks. Meanwhile, sweat chopped celery in a sauce pan over medium heat for five minutes; then add the onions and cook an additional five minutes.
Add the sausage and vegetables to the dried bread and stir to mix uniformly. Add the hot melted butter and stir well. Add half of the sage, salt, and pepper; mix well. Add half of the simmering broth; mix well again. Cover the stock put and let stuffing rest for 5 minutes.
Add the remaining spices; and mix well. Add enough of the remaining hot broth, while mixing, to make the stuffing a sticky, but not wet consistency; tte stuffing should be stiff and hard to stir. Cover and rest another 5 minutes.
Uncover, then fill the cavity of a turkey. Place any leftover stuffing in an oven proof casserole dish with a tight fitting liquid.
Cook the turkey until the center of the stuffing reads 160 degrees (F). Cook the casserole for 45 minutes at 350 degrees (F)
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 7 | ||
Calories from Fat: 2 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 658.4mg | 23 % | |
Potassium 62.9mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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