Homemade sage sausage stuffing

For the make ahead turkey giblet gravy, see the recipe here.

The sage sausage

Ingredients

  • 1 lb ground pork or beef or other ground meat(s)
  • ½ teaspoon ground coriander seeds
  • 1 teaspoon salt
  • 1-3 teaspoons dried, rubbed sage
  • ½ teaspoon black pepper

Directions

  1. If drying fresh sage, put sage leaves on a cooking sheet lined with parchment paper for 1-2 hours at 150-180 degrees Fahrenheit.
  2. Mix the meat and spices, possibly by hand, until well combined.
  3. Refrigerate overnight or cook immediately.

 

Sage sausage stuffing

Ingredients

  • 8 cups sourdough bread cubes, dime to quarter sized pieces, which is a little under a pound and half. (Rye or whole wheat also make for good stuffing).
  • 1 lb. sage sausage
  • 1 cup bok choy (or other vegetable of one’s choosing, such as celery)
  • 2 chopped medium onions
  • 1-2 cups minced parsley

Directions

  1. Preheat oven to 350 degrees if any of the stuffing is to be baked.
  2. In a large skillet (12 inches), cook the sausage, separating it into quarter-sized pieces. Once it is almost done cooking, remove the sausage into a bowl.
  3. Brown the onions and bok choy (or other vegetables as desired).
  4. Add the sausage back into the skillet, as well as the cubed bread. Mix and continue to cook over medium-high to medium heat, until the bread begins to heat through.
  5. Stuff the turkey with the stuffing or put the stuffing into baking dishes.
  6. If baking the stuffing alone, bake at 350 Fahrenheit for 40 minutes with a tinfoil covering.
  7. Remove the tinfoil covering and continue to bake for 20 minutes.

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