"This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!" — MOMMY5
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finely diced onion
1 1/2 cups
soft bread cubes, divided
ground black pepper
Pretty good recipe. Does need a little chicken stock as another stated and you can add quite a few different things to personalize the recipe: bacon, apples, different spice, etc. A couple of people mentioned the lack of cooking instructions and the increased poultry spice. What they didn't notice is this recipe is for turkey stuffing. It's meant to be cooked in the bird. No cooking instructions are required as you would cook it just like a stuffed turkey. The increased spices are required because the spices are diluted from all the wonderful turkey juice that will be flowing through the stuffing. If your sausage is lean, your bread dry, and you're not planning on using the recipe as stated (in a turkey) then reduce the spice, add some chicken broth till moist, put in a covered baking dish for an hour at 350°, and then remove the cover and cook for another 20 minutes to brown/crisp the top. You'll enjoy it.
This is not a bad recipe overall, but let me tell you that it needs some help. The recipe does not indicate an oven temperature or baking time. Obviously, this is needed. Since the meat is already cooked, I'd suggest baking 30 minutes in a covered casserole dish at 325 degrees to start, but keep an eye on it. The prep time is very misleading, in part because the recipe does not include baking time also because it assumes that you have cubed bread, cooked sausage, and pre-chopped celery and onions on hand. The recipe is too greasy--cut down the margarine/drippings to 1 stick of margarine, and add some water instead to keep it moist. 3 tsp of poultry seasoning is way too much. Cut to 1 tsp.
This is similar to my mother's traditional recipe,with a few critical ommissions. I am not good with measurements... do it by taste... so a good handful of chopped fresh parsley and a cup or so of chopped walnuts really complement. Also, I use sage sausage, and rather than poultry seasoning, (we already have the parsley)plenty sage, rosemary and thyme (la la la).
I stuff it into the turkey (bah humbug to non-stuffer panic)and always make extra, bake in a covered casserole. When you unstuff the turkey, you can mix some of that wetter stuffing in with the dryer baked batch.
We all fight over it, later adding it cold with real cranberry sauce to turkey sandwiches w/salt,pepper,mayo. mmmmmmmm
This recipe did not have the oven temp or cooking time?????
Great stuffing - Husband had been requesting sausage stuffing and this was a hit - be carful when blending everything with your hands - hot hot
I cut this recipe in half. I added in fresh minced garlic and I used butter instead of stuffing. I also threw in some fresh minced carrots. This needed a little more moisture, I added in a little chicken broth (I didn't measure, I just added until it looked right). This was a nice basic stuffing. I served this with Sherry Apple Pork Chops, drizzling the "sauce" over the stuffing. It went really well together.
Fantastic! Simple recipe but it packs a lot of flavor. This was a big hit with my family.
I used this recipe for Thanksgiving dinner. I made a single batch for stuffing the turkey and a double batch in a roaster. My family loves stuffing. The batch from the turkey was edible, but the roaster batch was terrible. There is way too much poultry seasoning. We could not even eat it. I ended up tossing it in the garbage. Last time I try a recipe for the first time on a holiday. Stupid me!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 242
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