Josef & Elizabeth Brunner's Sausage Stuffing


INGREDIENTS
 

Turkey by Weight

Ingredients
10–12 lb.
14–16 lb.
18–20 lb.
22–24 lb.
Fresh sausage
1/2–3/4 lb.
3/4–1 lb.
1 1/2–1 3/4 lb.
1 3/4–2 lbs.
Herbed bread cubes or packaged stuffing mix
3 cups
4 cups
5 cups
6 cups
Butter or margarine
3 Tbsp.
4 Tbsp.
5 Tbsp.
6 Tbsp.
Onion, diced small
1/3–1/2 cup
1/2–2/3 cup
2/3–1 cup
1–1 1/3 cup
Celery, diced small
1/3–1/2 cup
1/2–2/3 cup
2/3–1 cup
1–1 1/3 cup
Pecans, coarsely chopped
1/3–1/2 cup
1/2–2/3 cup
2/3–1 cup
1–1 1/3 cup
Turkey or Chicken Stock
1/3+ cup, as needed
1/2+ cup, as needed
2/3+ cup, as needed
3/4+ cup, as needed
Stuffing Yield
6 cups
8 cups
10 cups
12 cups

DIRECTIONS

1. Break up the fresh sausage into small pieces, and brown it in a small amount of butter or margarine. Remove from the pan and set aside.

2. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.

3. In a large bowl, mix all ingredients, adding enough stock to achieve the desired moistness.

4. Fill turkey cavity with stuffing and roast turkey as desired.

5. After roasting, remove all stuffing from bird to serve and promptly refrigerate any leftovers.

RECIPE TIPS

If using our fresh sausage, you MUST brown the sausage first as described in step 1.

You can also prepare this recipe with cooked sausage or bratwurst links. Remove the sausage from the casing and cut into 1/2-inch pieces or smaller. All our sausage and bratwurst links are already fully cooked so they can be mixed directly into the other ingredients without browning first.

If the stuffing will be cooked inside the turkey, mix it a little drier, as the juices from the bird will soak in and increase the moisture. Be sure to check stuffing temperature as well as the turkey's internal temperature to determine doneness.

If the stuffing will be cooked separately, bake at 325°F to an internal temperature of 160°F.

For more help roasting your turkey, including recipes, view our Turkey FAQ.

© Lobel's of New York