Simple Sausage Stuffing
Click here to return to the Rice, Grains, Beans And Stuffing-Stuffing page
Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com
November 11, 2020
Notes
Note: to prepare turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in 3-quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes. Remove giblets, cook and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup.
Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com
Ingredients
- 4 tablespoons margarine, melted
- 2 tablespoons dried minced onion
- 1 teaspoon poultry seasoning
- 2 packages (8 ounces each) herb seasoned stuffing mix
- 3-1/2 cups *hot turkey broth (See note)
- 1/2 pound TURKEY BREAKFAST SAUSAGE, cooked and cases removed
- 1 can (8 ounces) mushroom stems and pieces
- vegetable cooking spray
Instructions
- In large bowl, combine margarine, onions, poultry seasoning and stuffing mix. Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture
- Pack stuffing mixture into a 2-quart casserole dish that has been sprayed with cooking spray
- Bake in a preheated 350 degree F oven 30 to 35 minutes, until stuffing is heated to an internal temperature of 165 degrees F and lightly browned on top