Tuesday, November 16, 2021

Hot Italian Sausage Stuffing


If you are cooking a spatchcocked turkey for Thanksgiving, you'll want to bake your stuffing in the oven. If you are roasting a whole turkey for Thanksgiving, you'll want to bake your stuffing in the oven. You don't ever want to bake your stuffing in the turkey's body cavity. Let me explain why.

If your turkey is cooked to perfection, the stuffing in the cavity is going to be undercooked. That sort of error leads to salmonella, in which case your guests will suffer horrific gastrointestinal pain and/or death. If your stuffing in the cavity is cooked to 165º perfection, the meat on your turkey will be overcooked and taste like a spoonful of the Sahara desert.

So do the right thing. Bake your stuffing by itself in the oven. It will taste fantastic with no chance of flat-lining your guests. This recipe is incredibly easy. It uses simple, store-bought ingredients and comes together very quickly. 

2 tablespoons olive oil
2 pounds hot Italian sausage
2 yellow onions, chopped
6 stalks celery, chopped
16 ounces mushrooms, chopped

10 tablespoons butter
4 cups chicken broth
2, 12-ounce bags Pepperidge Farm Sage & Onion Cubed Stuffing

  1. In a large skillet over medium high heat, heat olive oil until it is shimmering. Then add sausage, onions, celery and mushrooms. Cook until there is no pink in the sausage and all of the vegetables have softened (about 8 minutes).
  2. In a large saucepan, heat butter and chicken broth over medium heat until all of the butter has melted into the broth.
  3. Preheat oven to 350º.
  4. In a large casserole, add the two bags of cubed stuffing. Add sausage, onions, celery and mushrooms then stir thoroughly to mix. Then add broth/butter mixture and stir again to thoroughly mix.
  5. Cover casserole and bake for 60 minutes. Serve.

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