My sister Toni is our own personal Martha Stewart when it comes to hosting legendary Christmas and birthday parties – and this Christmas is no exception. No one pulls out the stops better than my sister Toni – and from time to time I will feature some of her favorite interpretations of the classics.
Here is her classic sausage stuffing recipe. Serves up with a great Turkey, vegetables and all the trimmings.
1lb sausage meat
1/4 cup butter
1 large onion chopped
1 1/2 cup chopped celery
1 large apple chopped
1/2 cup cubed dried bread
1 tbsp salt
1 tsp pepper
1 1/2 tsp sage
1 1/2 tsp thyme
1 tsp poultry seasoning
1/4 tsp nutmeg
1 cup raisins or craisins
1 1/2 cup pecans
chicken or turkey broth
Brown sausage meat in large skillet with butter, onion, celery &
apple.
Add spices and 1/2 of the cubed bread – mix well.
Add raisins & pecans.
Add remainder of dried bread.
You may need to switch to large bowl
or pot for this.
Depending on how moist you want the dressing add some
broth 1/4 cup at time.
The dressing gathers moisture from bird
so I usually only add 1/4 cup of broth.
Taste as you go as you may want to add a little
extra spice. I often add more poultry seasoning.
Transfer the mix to a baking skillet with cover.
Bake your skillet in a 350ºF (175ºC) oven for 25 minutes. Uncover and bake for another 10 minutes or until crisp on top.
When roasting within a turkey, any stuffing placed in the cavity of the turkey should reach an internal temperature of at least 165°F (74°C). This is very important!
Enjoy!