Dad's Wonderful Sausage Turkey Stuffing Recipe #20046
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!
by Terri F.
1¾ hours | 10 min prep
SERVES 12
- 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
- In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
- Do not drain!
- Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
- Bring to a boil, then cover and simmer for 90 minutes.
- Remove livers, giblets, and neck bone.
- Discard neck bone, chop livers and giblets into small pieces and return to stock.
- Put Croutettes into large bowl.
- Add stock with meat and vegetables until all croutons are well moistened.
- You will use most if not all of the stock, as you want the croutettes to be very moist.
- Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
- Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.
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5 stars