Tom Szaller's Great Pan or Bird Stuffing Recipe -
Tom Szaller's Great Pan or Bird Stuffing Recipe
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Tom Szaller's Great Pan or Bird Stuffing

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"This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird."

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Ingredients Edit and Save

Original recipe makes 25 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
  4. Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
  5. Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
  6. Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2005

My family can't get enough of this, I made it for Thanksgiving and had to make it for twice since then! My any changes is adding celery, 2 tsp sage and rosemary and lightly toasting the bread before mixing with the other ingredients. Otherwise, fantastic! I have used this several times to make stuffed porkchops and with a pork crown roast.

Most Helpful Critical Review
Oct 13, 2012

If you’re a traditional bread stuffing purist don’t try this, especially on Thanksgiving when you don’t want to take any chances! I was after something different tonight and this was it. Green peppers in stuffing was a first for me. So was bacon. And this was the first time I did not add a beaten egg. Rather than boiling the vegetables, bacon and sausage, I browned the meats and sweated the vegetables. I added the warmed broth to the combined ingredients. I used about 1/3 less of the spices called for which proved to be a good call for us. Bottom line? Eh –nice to try, but not a repeat for us. There was so much going on with this stuffing that the “bread” part of bread stuffing was lost. Two stars from Hubs, and I’m being generous with my three.

Oct 09, 2003

I tend to try a new stuffing recipe every year. I have made many stuufings from fruit ones to the ordinary sage cornbread kind. But I'll tell you something, I tried this one for the first time this year. Next year I am going to use the same one. This is the best dressing ever, all I did to alter it was add about 2 tablespoons of sage. otherwise it is perfect and the only one I will use in years to come.

Oct 25, 2005

This is a really versitile recipe. I've made it half a dozen times. I use it to stuff mushrooms, flank steak and birds. Great everytime.

Dec 03, 2013

I did not care for this recipe. It is a good thing I had several other side dishes. This is definately not worth the work or effort for me.

Oct 24, 2002

The best I made. Nice compliment for a deep-fried cajun flavored turkey.

Nov 28, 2008

A little time consuming, but worth it!

Nov 26, 2008

I love this recipe.. I add water chestnuts and make it with chicken broth instead of water. It's great!


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 1080 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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