The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Holiday Sausage Stuffing

Contributed by Sue Fox.

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Ingredients

  • 1 (15-ounce) package or one 27-ounce package herb-seasoned or cornbread stuffing
  • 1 pound bulk pork sausage, pan-fried and drained
  • 1 cup butter or margarine, divided
  • 1½–2 cups chopped celery
  • 1½–2 cups chopped onion
  • 2 tablespoons minced fresh parsley
  • 2 eggs, lightly beaten
  • 2 cups turkey stock or chicken bouillon
  • 1 tablespoon lemon juice

Directions

  1. Sauté celery, onion and parsley in ¾ cup of the butter.
  2. Add cooked, drained sausage; combine with stuffing, stock and eggs. Toss lightly to moisten.
  3. The original directs spooning stuffing into the neck and body of an 18–24 pound turkey, rubbing turkey with lemon juice and remaining ¼ cup melted butter, then roasting.
  4. Alternatively the original says to bake separately in a covered casserole at 350°F for 30 minutes.

Kitchen and Family Notes

For safety, the center of stuffing must reach 165°F whether cooked in poultry or separately; do not rely solely on the historic 30-minute suggestion. The original gives a choice of 15- or 27-ounce stuffing packages without separate liquid adjustments, so adjust moisture for the package used.

Archival source recipe; not reported as newly kitchen-tested.

Original Source

Submitted by Sue Fox, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 31. From Mother's cookbook collection.