Stuffing?

I use the tube of sausage meat too but I don't cook it before putting in the bird.  I've never ever had any problems and it's soo yummm.

This is perfect for a 12 lb bird.

1 tube sausage meat
1 egg
herbs (sage, poultry seasoning, savory, rosemary - and I am usually singing by this time as well)
celery and onions chopped very finely (I do it in the food processor)
mush it all together and then add bread crumbs until the right consistency.  I think it's about 2 cups.
stuff in the bird.  Yum. 

 

That's almost the same as my mum's recipe, which was her mum's recipe.  Seeing her stuff the turkey at Christmas is a lovely site for a vegetarian!

 


I do remember it tasting great though.

Vicky

That's almost the same as my mum's recipe, which was her mum's recipe.  Seeing her stuff the turkey at Christmas is a lovely site for a vegetarian!

 


I do remember it tasting great though.

Vicky

Funny, that is (more or less) the recipe that my grandmother's family brought over from England. 

I'm PA Dutch we eat potato filling.  Bread stuffing is ewwwwww.

Not all PA Dutch eat potato filling, I like bread filling as well...he he

Not all PA Dutch eat potato filling, I like bread filling as well...he he

I can second that! I've never had potato filling, even when I eat with my sister's in laws in Lancaster County.

I make cornbread/bread dressing...3/4 cornbread and 1/4 bread crumbs......poultry seasoning...celery...onion..mmmmmmmm

Can I come to your house for Thanksgiving? I LOVE cornbread stuffing

The stuffing we HAVE to have at Thanksgiving is my grandmother's recipe - probably handed down to her from her aunts. It's simple, simple, simple. Cubed white and wheat bread (I've NEVER heard of stuffing with bread crumbs at all!) that's been left out overnight to harden a bit. Fry up some onion, celery and sage. Mix with the bread cubes in a 9x12 pan. Pour chicken stock over it and bake.

Delish!

I'm not overly fond of stuffing with fruit in it. Blech. But I have had it with sausage before. And in Maryland it's traditional to have it with oysters!


ETA, oh, add salt and pepper to that recipe, too, but easy on the salt since chicken stock can be salty (depending upon what kind you use).

The stuffing we HAVE to have at Thanksgiving is my grandmother's recipe - probably handed down to her from her aunts. It's simple, simple, simple. Cubed white and wheat bread (I've NEVER heard of stuffing with bread crumbs at all!) that's been left out overnight to harden a bit. Fry up some onion, celery and sage. Mix with the bread cubes in a 9x12 pan. Pour chicken stock over it and bake.

My recipe is pretty much the same, but with bread crumbs rather than cubes, and I add a granny smith apple and an egg to bind it together. Instead of chicken stock I make a strong tea with the sage and strain and use that because I hate getting a really strong bite of sage. Lurvely!

I had my mom e-mail me our family's recipe for our Thanksgiving with friends on Sunday. I'm hoping it goes well! I love Thanksgiving stuffing so much and would hate to mess it up.

Our recipe has onion soup mix, Bell's Seasoning, salt, pepper, and butter.