Turkey
- Prep time: 10 minutes
- Cooking time: 1.5 hours
- Servings: 10
Italian Sausage Stuffing
A fresh spin on a traditional holiday staple. This stuffing is a great addition to any holiday meal.
Ingredients
| 2 tbsp | butter |
| 3 cups | homemade or low sodium turkey or chicken stock |
| 5-6 threads | Spanish Saffron |
| 1 tbsp | olive oil |
| 2 | medium leeks, diced |
| 1 | red bell pepper, diced |
| 500 g | Italian sausage, mild or hot |
| ½ tsp | sea salt |
| ¼ tsp | freshly ground black pepper |
| 2 tbsp | Italian parsley, coarsely chopped |
| 10 cups | white & whole wheat bread, cubed (not too fresh) |
| 4 tbsp | pan drippings from roasted turkey |
Directions
Grease a large casserole dish with some butter & preheat oven to 350°F.
Add saffron to stock, bring to a boil and the let cool.
Sauté leek, pepper and sausage in a pan with remaining butter and oil until lightly brown; let cool.
Mix all remaining ingredients in a large bowl except drippings.
Place mixture into casserole dish and bake for 1.5 hours.
When turkey is done drizzle pan drippings over stuffing and return to oven at low heat until ready to serve.
Recipe courtesy Chef Jason Wortzman
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