Stuffing

Pork Sausage Stuffing for Turkey

Stuff poultry immediately before roasting. Stuffing needs room to expand, don't over-stuff.

Bake any extra stuffing in a covered bake dish at 350 degrees F for 30 minutes.

Take frozen pork sausage meat from the freezer to defrost a couple of days in advance.

• 1 roll (500 grams) Maple Leaf Natural ground pork sausage meat
• 1/4 cup butter
• 1 large onion, peeled and chopped (about 1 cup) OR onion and chopped celery mixture
• 2 cups chicken broth OR water
• 6 cups large seasoned croutons OR stuffing mix OR unseasoned croutons and seasonings to taste (dried sage, salt, pepper.)

1. In a large saucepan, cook sausage meat, crumbling with fork, cook until no longer pink.
2. Add onions and celery (if using),  sautee a few minutes more.
3. Heat water and butter (or margarine) until boiling, then remove from heat, add to saucepan.
4. Add croutons.
5. Fluff lightly with a fork until moist throughout.

Let cool slightly, then stuff raw turkey and cook as per turkey directions.

If not stuffing the bird, place stuffing in a greased casserole dish, cover and bake in preheated 350 degree F oven 30 minutes or until heated through. Stir in a few tablespoons of turkey drippings before serving.

Cornbread Stuffing Squares

• 2 stalks celery, chopped fine
• 1 red or green bell pepper, chopped fine
• 2 entire stems finely diced green onion
• 1 lb raw ground sausage meat 
• 1/4 cup fresh parsley, chopped
• 1 Tbsp fresh rosemary
• 4 large eggs
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup butter
• 2 cups chicken stock
• 2 cups homogenized milk
• cornbread (crumbled in food processor to make 12 cups)

1. Melt the butter in the microwave on low power.
2. Put 4 Tbsp of the melted butter in a large saucepan.
3. Add the celery, pepper, onion and cook, stirring in the butter, until vegetables are soft, about 10 minutes. Remove vegetables and set aside.
4. Add the ground sausage meat to the pan and cook until no longer pink.
5. In a very large bowl, mix 12 cups cornbread crumbs with the rest of the melted butter.
6. Stir in parsley, rosemary, sauteed vegetables, cooked sausage meat.
7. Stir in the milk and chicken stock.
8. In another bowl, beat 4 eggs, garlic powder, salt and pepper.
9. Stir into the cornbread mixture. Combine well.
10. Spread mixture in a greased 9 x 13 inch baking dish.
11. Cover with foil and bake in preheated 350 degree F oven for 30 minutes.
12. Uncover, increase heat to 375 degrees F., and bake 30 minutes more.
13. Remove from oven and cut in squares to serve.

Oven-Baked Italian Sausage Stuffing

An oven-baked sausage stuffing to serve with turkey or chicken from Chatelaine magazine holiday issue 2011.

• 1 675 g. loaf sliced white bread, crusts removed
• 1 tbsp vegetable oil
• 4 Italian sausages, meat removed from casings
• 2 cups chopped onion
• 1-1/2 cups finely chopped celery, including leaves
• 1 280-mL can water chestnuts, drained and coarsely chopped
• 1/3 cup butter
• 1/2 tsp salt
• 1 cup chicken broth

1. Preheat oven to 350 degrees F.
2. Slice bread into 1 inch cubes (10 cups)
3. Spread bread cubes on 2 large baking sheets.
4. Place sheets on oven racks in top and bottom thirds of oven.
5. Toast bread cubes in oven, stirring occasionally, rotating and switching sheets halfway through.
6. Remove sheets when bread cubes are golden and dry, about 10 min.
7. Transfer bread cubes to a large bowl.
8. Reduce heat to 325 F. but keep oven on.
9. Heat a large pot over medium-high heat.
10. Add oil, then sausage meat.
11. Using a fork, break up meat till crumbly.
12. Cook, stirring often, till no pink remains, 3-5 min.
13. Reduce heat to medium.
14. Add onion, celery, chestnuts, butter, salt.
15. cook, uncovered, stirring, till onion is soft (5 min.)
16. Season with pepper.
17. Stir into toasted bread.
18. Transfer to large baking dish.
19. Drizzle with broth.
20. If making ahead: cover and refrigerate before baking for up to 1 day.
21. Bake 30 minutes in preheated 325 degree oven until heated through, stirring occasionally. To bake stuffing when turkey is in the oven,  position 2 racks in lower part of oven and bake stuffing below turkey.