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Shirley's Sausage Stuffing

Source of Recipe

Linda


Recipe Introduction

My mom used made the best stuffing for our turkey...Here is her recipe, and mine as well...Enjoy!

List of Ingredients

2 1 lb. rolls pork sausage
1 1/2 c. margarine or butter
gizzards, neck, heart and liver from turkey
1 1/2 c. onion, chopped fine
12 c. bread, crumbled
4 sleeves crackers, crushed
5 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper



Recipe

In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions in 1 qt. of water, for about 30 mins. Strain, saving water. Put the onions and sausage in a lg. bowl, and set aside.

Put the gizzards, and meat from the neck, in a blender, and press chop. Do it quickly, and stop to mix meats. Then pulse for a second or two again. You do not want it to be mush. When all is chopped fine, put in the lg. bowl, along with onions, and sausage.

In another bowl, crumble your bread, crust and all, (I roll the bread between my hands to crumble it). When it's all crumbled, add to the meat, and onion.

Crush the crackers right in the closed sleeves. When crushed, open, and put in the bowl, along with everything else. Mix up well. Add poultry seasoning, tasting as you go, to get it the way you like it, salt and pepper.

Add enough water, a little at a time, to make the stuffing to the desired consistency. Toss with a fork until well mixed. Gently knead the mixture to distribute the ingredients. The stuffing should have a supple, pastelike consistency, but not mushy, especially if you are stuffing a turkey, as the juices from the turkey make it wet as it is cooking.

If you are cooking it separately, then make it a little more moist, so it isn't too dry when cooked.

Allow to cool in the fridge, before stuffing the bird, or cooking in the oven. When ready to put the bird in the oven, stuff the bird.

If cooking the stuffing separately, put in a casserole dish, or do as I do, and wrap it up in aluminum foil, and put it in the oven 1 hr. before the turkey is done.

When turkey is done, remove stuffing right away, as bacteria builds fast if left in the bird, and you can get VERY SICK...