Savory Sausage Dressing

I learned something new this year... dressing cooks in a baking dish, stuffing cooks in your bird (duh, Ikr?!) Anyways I have always wanted to try a different stuffing (or dressing) but never veered from Mom's tried and true recipe. While I still love that one best, this recipe was quite delicious! (Link to Mom's stuffing recipe can be found at the end of this one) 

Ingredients:

1 lb day old sourdough bread, cut in 3/4 - 1" cubes

1 lb Italian sausage, casings removed

1/2 cup semi salted butter

1 large onion, diced

4 celery stalks, diced

2 medium carrots, diced

3 tsps minced garlic

2 - 2 1/2 cups chicken broth

2 large eggs

2 tbsps chopped fresh sage leaves

1 tbsp fresh thyme leaves

2 tbsps dry parsley

salt and pepper to taste

1/4 cup dry cranberries

1/4 cup chopped pecans

Spread the bread cubes out on a baking sheet and toast at 350°F for 10-12 minutes. Set aside. Cook sausage meat in a large skillet on medium heat, breaking it up as it cooks, about 7-8 minutes. Remove to a large bowl, but leave drippings in pan. Add butter and on medium high heat, sauté onions, celery and carrots 10-12 minutes adding the garlic in the last minute. Add the veggies to the large bowl with the sausage meat, along with the toasted bread cubes, sage, thyme, parsley, salt, pepper, cranberries and pecans. Whisk broth and eggs together and toss some of this into the bowl to dampen the bread. As it absorbs, add more liquid as long as it isn't wet enough to be sitting in a puddle. Grease a 13 X 9" baking dish and spoon the dressing in. Cover tightly with foil. (This dressing can be made to this point and refrigerated for later use). Bake in a 350°F oven for 30 minutes, then remove the foil and return to the oven for another 15 minutes. Let rest 10 minutes before serving. Serves 10-12 

 

 

Mom's best turkey stuffing recipe right here:

https://www.hotandcoldrunningmom.ca/2013/10/the-best-turkey-stuffing-with-cooking.html

 

Savory Sausage Dressing adapted from: norasfoods.com 

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Succulent Steamed Stuffing

This steamed stuffing "pudding" is a game changer! I mean, stuffing in your turkey is ok but then you've got to dig it out and roasting time is a little longer. And whenever I try making stuffing in a casserole it comes out on the dry side. This way it comes out so moist and the presentation is great don't you think?! Also, using a slow cooker frees up space in the oven.

Ingredients:

2 1/2 cups dry seasoned croutons

1 tbsp fresh chopped parsley

1 tsp dry savory

1/2 - 1 tsp salt (less if the croutons are salty)

1/4 tsp celery seed

pinch of pepper

1/4 cup chopped onion

2 tbsps chopped celery

1 tbsp butter

1 cup chicken broth

1 egg, beaten

In a large bowl combine the croutons, all the seasonings, onion and celery. Put the butter on top. Then microwave the broth about 1 minute, warm enough to melt the butter, and pour over and mix well. Let cool before adding the egg.

Butter a 4 cup pudding bowl or any heat proof bowl. Press about half the stuffing into the bowl, then add the rest and press again.

Cover the top with a piece of parchment paper then completely cover and seal the bowl with foil. Place a rack, or rolled up piece of foil to form a rack, in the bottom of the slow cooker. Place the bowl on it, fill with water to about two thirds up the side of the bowl, cover cooker and set to low for 3 hours. If you're in a hurry then set it on high for 30 minutes or until heated through.

Remove from slow cooker and unwrap. Let rest about 15 minutes then run a thin knife around the edge, place a plate on top and turn it over. TahDah! Savory steamed pudding! If you are not quite ready to serve it then just place the pudding bowl back on top to keep warm. You can even microwave it if you need to .

Then just slice and serve!

I don't think I'll ever go back to stuffing a bird again!

The BEST Turkey Stuffing (with cooking directions for roast turkey)

This stuffing recipe has been in my family for years!  My Mom and Nana made it all the time, but it came out like sawdust the first time I made it, kind of soupy the second time.  I finally got it just right! They never had to measure the water, but I couldn't get it right without exact amounts.  As you can see here I added the 1 cup notation for water.

Make sure your turkey is completely thawed out.

Defrost turkey in fridge.

8-12 lb = 2-3 days / Serves 8-12

12-14 lb = 3-3 1/2 days / Serves 12-14

14-18 lb = 3 1/2-4 1/2 days / Serves 14-18

18-20 lb = 4 1/2-5 days/ Serves 18-20

If you are having more than 20 people, go out : )

Get all your stuffing ingredients out.

Mix together bread crumbs, savory, salt, pepper and onions.

 Fresh rosemary too, if you have it.

Add butter, then hot, previously boiled, water.

It's got to stick together like this.

Remember you'll be adding an egg to it after it cools.

Gotta have some good music playing while you're cooking!

Stuff your bird and roast at 325F

8-12 lb = 3-3 1/2 hrs

12-14 1b = 3 1/2-4 hrs

14-18 lb = 4-4 1/2 hrs

18-20 lb = 4-5 hrs

When cooked the leg joint should move freely and juices run clear. Stuffing internal temp 165°F, leg temp 180°F.

Let turkey rest (you don't get that luxury!) 30-40 minutes  before carving. Remove all stuffing to a serving bowl.  You shouldn't leave any in the bird. Enjoy!

Oh and don't forget the Hot Turkey Sandwiches the next day!