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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 12 servings The following items or measurements are not included below: Kellogg's croutettes |
||
| Calories 184 | ||
| Calories from Fat 140 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 6.4g | 32% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 397mg | 16% | |
| Potassium 166mg | 4% | |
| Total Carbohydrate 2.7g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.8g | ||
| Protein 8.0g | 16% | |
Dad's Wonderful Sausage Turkey Stuffing
By: Terri F.
Feb 18, 2002
Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!
SERVES 12
Ingredients
- 1 lb sausage (good quality)
- 3 (6 ounce) boxes Kellogg's croutettes ((or your favorite herb seasoned cubed stuffing)
- 1 large onion, diced
- 4 stalks celery, sliced
- 1 teaspoon poultry seasoning
- 1/4 cup butter
- 8 ounces chicken livers
- turkey giblets
- turkey neck bone
- 4-5 cups water
Directions
1
In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.2
Do not drain!3
Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.4
Bring to a boil, then cover and simmer for 90 minutes.5
Remove livers, giblets, and neck bone.6
Discard neck bone, chop livers and giblets into small pieces and return to stock.7
Put Croutettes into large bowl.8
Add stock with meat and vegetables until all croutons are well moistened.9
You will use most if not all of the stock, as you want the croutettes to be very moist.10
Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.11
Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.
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Browse similar recipes by category
- Course > Side Dishes > Stuffings/Dressings
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #733163
On Jan 19, 2008
We loved it! I made this for a pre-Christmas get together and it was a big hit. Based on personal preference I made two minor adjustments. I didn't boil & simmer the sausage after I browned it. I removed it from the pan kept it to the side. I added it to the stock before combining it with the cubed stuffing mix. I added the livers and giblets to the stock but I didn’t chop them up and add them to the stuffing. I stuffed the turkey and there was plenty left over to cook separately. We preferred the stuffing that was cooked separately because it got nice and crispy on top. But the stuffing in the bird was good too. I will definitely make this stuffing again.
From: Chef #372407
On Dec 26, 2007
No one at the table was impressed, but it wasn't terrible either. I wouldn't make it again.
From: Laudee
On Nov 29, 2003
Fantastic!! That's the only word I can think of that describes this recipe...Have never before used sausage in dressing, but, sure will from now on! I mixed half and half...Buddah's Breakfast Sausage and Italian Sausage...Didn't have giblets or neck from the bird...DIL used them in the gravy...DS smoked the bird!! Didn't hurt a thing...I did add a few mushrooms to the mix, just because! Absolutely the best stuffing we've ever had! My compliments to your dad, Terri...He most certainly does make the BEST stuffing!! Thanks so much for sharing...We really enjoyed! Laudee
From: *sandra*
On Nov 23, 2007
I have been trying for several years now to duplicate my own dad's Thanksgiving sausage stuffing. He passed away before I had a chance to make him write it all down. Each year, I've found a recipe that sounded close, tried it, and they just didn't quite make the grade. Well Terri...this is the one! The only adjustment I made was to add two beaten eggs, because I remember my dad's stuffing as having some sort of binder. I used the giblets and livers for the stock, but did not chop and add them to the stuffing. I did not stuff the bird, but put the stuffing in a large casserole (makes plenty!), and baked for about an hour. Crispy on the top, moist throughout...this was just delicious and something I've been craving for a long time. I can't thank you enough!
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