Tom Szaller's Great Pan or Bird Stuffing

Tom Szaller's Great Pan or Bird Stuffing

20

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 45 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

20
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 b...

Most helpful critical review

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. Gre...

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 b...

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 t...

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.

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. Gre...

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

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.

never liked stuffing, as a child, until I had it with sausage. this recipe (peppers omitted but parsley and chantrelles added) was divine, and was even better than the original dish that won my ...

A little time consuming, but worth it!

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