Yes, I know Thanksgiving is over and this recipe would’ve been better having come before then, but my absolutely favorite part of all the food at Thanksgiving is the stuffing and it has to be my grandmother’s Sausage Stuffing. One year Zeke made his Dad’s Oyster Stuffing and I made my grandmother’s (who we called Nanny) and we had a Cook-Off. Without a doubt, Nanny’s Sausage Stuffing won , hands down. Who thinks a fishy-tasting stuffing is a good idea, anyway? I love oysters and I love stuffing, but not together!
My son Christopher asked for the recipe this year (he was home alone with the baby, cooking the meal while Courtney worked) and my sister Elise asked me about it, as well. She actually didn’t know the secret to our grandmother’s Sausage Stuffing (!), so I clued her in. I opened the oven to take out our turkey and took a crusty hunk of stuffing off the mound, coming out of the bird, and I have to say, it was my favorite bite of Thanksgiving.
And it got me thinking, why can’t I have sausage stuffing more than once a year? It’s so good and could be stuffed into a small turkey, a large chicken or cute little Cornish Hens. So here, without further ado, is my Nanny’s Famous Sausage Stuffing. P.S. This is actually the recipe on the back of Pepperidge Farm’s Herb Seasoned Classic Stuffing, with a couple tweaks.
Nanny’s Sausage Stuffing
Course: Uncategorized13
servings20
minutes40
minutes200
kcalIngredients
Package (12 ounces) stuffing
4 Tablespoons Butter
I cup chopped onion
1 cup chopped celery
16 ounce package of Jones pork sausage
2 cups chicken broth
2 beaten eggs
Directions
- Open sausage package and brown in a large skillet.
- Add butter to same skillet. Melt and saute onions and celery until tender-crisp.
- Add broth and heat to a boil.
- Remove skillet from heat. Add stuffing and mix lightly.
- When stuffing is cooled off, add two beaten eggs.
- Loosely spoon stuffing into a turkey, chicken or cornish hen cavity. Spoon any remaining stuffing miture into greased casserole dish. Cover and bake with turkey during last 35 minutes of roasting time.
- Roast turkey, chicken, Cornish hens according to package directions.
- Allow turkey to stand 20 minutes before removing stuffing and slicing turkey.
Notes
- The secret to this stuffing is the beaten eggs! It keeps it moist. I sometimes also add chopped herbs to this recipe, but it isn’t neccessary.
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