Recipe by Tom Szaller
"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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ground pork sausage
1 1/2 pounds
sweet onions, peeled and chopped
green bell peppers, chopped
red bell peppers, chopped
fresh mushrooms, sliced
ground black pepper
2 1/2 tablespoons
3 (1 pound) loaves
white bread, torn into pieces
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.
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.
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.
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.
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.
The best I made. Nice compliment for a deep-fried cajun flavored turkey.
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 heart as a kid! a definite keeper, and permanent presence for my future turkey dinners
A little time consuming, but worth it!
* Percent Daily Values are based on a 2,000 calorie diet.
Tom Szaller's Great Pan or Bird Stuffing
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
** Calories: 258
** Calories from Fat: 95
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