Sausage White Bread Stuffing
Stuff Your Turkey or Bake up a Pan of Tasty Stuffing
Sausage stuffing is a favorite in the south. It's a rich, moist stuffing bursting with flavor. It's great cooked in the turkey or baked in a pan.
I don't know why folks don't make stuffing more often. It's so tasty, and it's not hard to make. Though it's traditionally (in the south) stuffed in the turkey, it can be pan baked. So, if you're having an urge for great dressing, then make up a pan any time.
Sausage White Bread Stuffing
- 10 cups of day old bread
- 1 lb. of sausage (the kinds packed fresh in paper and square in shape are best)
- 1 onion (chopped fine)
- 2 stalks celery (chopped fine)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 Tbs parsley (fresh or shake flakes)
- chicken or turkey broth (canned is fine)
Directions:
The night before, break the bread up in little chunks. Put the bread in a big bowl and cover with a dish cloth. Just leave that to dry a bit before making the stuffing the next day.
Brown sausage. Pour off most of the grease. Leave about 1/2 cup grease total.
Add onion and celery to the sausage and grease and cook until the vegetables are tender. Stir while doing this.
Sprinkle salt, pepper, and oregano over the sausage mixture.
Pour the sausage mixture in with the bread chunks. Toss a bit.
Sprinkle parsley over sausage/bread mix and add some broth. Stir. Keep adding broth until the dressing is moist. You don't want it runny, but you do want it good and wet.
Spoon stuffing in the turkey. Make sure you take out the "spare parts" bag inside the turkey cavity first. This should be plenty of stuffing for a 14 pound bird. If you have any left, then spread it in a baking dish and cook at 350 degrees F for about 30 minutes or until set and lightly browned.
You can skip the stuffed turkey part and bake a big pan of Sausage White Bread Stuffing. If you're baking it instead of stuffing it, then you can make the mix a little wetter.
