Saturday, October 9, 2010

Mum's Pork Sausage Stuffing

When it comes to turkey stuffing I have tried other recipes, but find myself returning to the stuffing that my Mum always made.  It's comforting and delicious!  In fact it's so good that my friend Dave who detests mushrooms, absolutely loves it!!

This will stuff a bird that is between 12 to 16lbs - if your bird is bigger, double the recipe.  If it doesn't all fit inside the cavity, put the extra stuffing into a couple of layers of cheesecloth, draw all the ends together and tie with kitchen twine to create a bag of stuffing.  Lay this in the roasting dish next to the bird and allow it to cook with the turkey and absorb all the lovely juices!!

2 cups of quartered white button mushrooms
1 onion, finely diced
1 tube of pure pork sausage meat (you can find this in your grocer's freezer)
1 tbsp ground black pepper
1 tbsp dried parsley flakes
1 tsp ground sage
1 loaf of white bread
  • In a large skillet with fairly high sides, heat onion and sausage meat and saute until sausage is no longer pink.  Add the mushrooms and saute until the mushrooms cook down and the meat is crispy brown.
  • Meanwhile using a food processor or blender, make bread crumbs out of the loaf of white bread and place in a large bowl.  Season with the black pepper, parsley and sage.  Add the cooked sausage mixture and all the oil (although I am a fan of removing any excess fat from the skillet with most recipes, this one requires the fat to bind the meat and bread mixtures together - no one said this was healthy and frankly why we only have it at Thanksgiving and Christmas!!)
  • Combine the meat and bread mixtures well and let cool to room temperature before stuffing the bird.
  • Once the turkey is cooked, scoop out the stuffing and place in a separate bowl to enjoy!
*Although I love this with my turkey dinner, it is equally as nice cold and placed inside of a turkey sandwich!

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