Saturday, November 9, 2013

New England Bread and Sausage Stuffing


It wouldn't be Thanksgiving in our house without this Bread and Sausage Stuffing.  My mother has been making it as long as I can remember, and one of the first things I made when I got married was this stuffing.  The smells and the taste bring me right back to her kitchen when I was a little girl!  And the way she told me to tell if it was "made right" was to smell it!  That's right, smell it!  It should smell like poultry seasoning and onion :-)  To this day my daughter, son and grandsons all smell it to make sure it's "right!"

From left, grandson, Nic, nephew, Jacob and grandson, Ethan mixing it up

My mom always stuffed the turkey, filling the cavity to capacity, but over the years I have started baking it outside the turkey for a number of reasons; one the safety concern and the other because we enjoy this as a side dish with chicken or pork too!  Makes an excellent option to everyday mashed potatoes, or, as my husband would say, a great addition!

Nic mixing it up!


1 1/2 - 2 large loaves soft sandwich bread, torn into pieces 
(I also use leftover hamburger or hot dog buns, whatever I have on hand)
1 stick butter, melted and slightly cooled
2 cups chicken stock (or giblet water if cooking the giblets for Giblet Gravy)
1 lb. sage or plain sausage meat
1 large onion, diced
4 tsp. poultry seasoning (or more to taste)
Salt and pepper to taste
Drippings from turkey/chicken (if desired)

Tear bread into pieces in a large bowl.

Break up sausage and add to bowl.  Toss in all other ingredients and mix with your hands until well combined.

The mixture should be slightly "wet" and loose (add more chicken stock if needed).

Bake covered in a 350 oven for 30 minutes; uncover and bake 15 minutes more or until browned.  During the baking time you can add some drippings if desired, but not required.

Serve hot with gravy!

Yield:  13 x 9-inch baking pan


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