Sausage & Herb Stuffing
We're not sure where this family favorite recipe came from, our Mom or Grandma Florence, but we do remember how we looked forward to eating it on the holidays and everyone taking home leftovers (Mom lost many Tupperware containers over the years). Our family always cooked a lot more food than was necessary as do we, typical Italian style! We have so many fond memories of sitting down to dinner with our grandparents, parents, all the aunts, and uncles and of course the cousins always seated at the kid's table. Over the years we have shared this recipe with many friends who love it. It's so rewarding to know our family recipes have become part of another family's holiday traditions.😋
Ingredients
- 3 cups onion, chopped
- 2 cup celery, chopped
- 2 sticks salted butter
- 2 1-lb bulk sausage rolls (Jones Breakfast Sausage Bulk or Neeses with extra Sage)
- 32-ounce carton Swanson Chicken Broth or stock (more or less depending on preferred moistness)
- 1½ tsp poultry seasoning
- salt & pepper to taste
- 2 14-ounce bags stuffing (Arnold Premium Herb Seasoned or Pepperidge Farms Herb Seasoned)
- Optional: 2 apples, chopped & coated in lemon juice to prevent browning (Barbara includes apples for her family and Teresa’s family prefers to leave them out)
Directions
- In a deep 8-10 qt pot brown the onion, celery, and sausage in butter. Sprinkle with poultry seasoning.
- Mix in the herbed stuffing cubes into the sausage mixture along with the apples if using.
- Heat the chicken broth and add as needed until moist and mixed well (everyone has their own preference for moistness).
- When cooled, stuff the turkey and cook according to turkey weight.
- This stuffing can be prepared the day ahead and refrigerated until ready to stuff the bird or baked in a casserole dish. Take out of the refrigerator at least a half-hour to be room temperature before stuffing the bird.
- Fill both cavities of the turkey loosely with the stuffing mixture. Roast turkey according to package directions for a stuffed bird.
- The remaining stuffing can be baked separately in a covered casserole dish at 350°F for about 30 minutes. Remove cover and let cook until top starts to brown and gets lightly crusted.
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