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Sausage Turkey Stuffing
(use Italian,
Apple or Breakfast Sausage) |
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Ingredients |
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1 |
package herbed bread cubes |
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1 |
pound Isernio Sausage |
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1 |
large onion, chopped |
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1 |
cup chopped celery |
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1/2 |
teaspoon salt |
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1/2 |
teaspoon black pepper |
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2 |
eggs, slightly beaten |
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1/2 |
cup grated Parmesan cheese |
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Giblets, heart, liver and neck from turkey |
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Method |
 Simmer
giblets, heart, and neck in water to cover until almost
tender, about 1-1/2 hours. Drain and reserve broth. Dice
meat and set aside. |
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In oiled
skillet, cook sausage (remove from casing) over medium heat,
breaking it up with a fork until all redness is gone. Do not
brown. With a slotted spoon, remove sausage meat. |
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In
sausage drippings, add onion and celery. Cook over medium
low heat until onion is transparent and celery is tender.
Remove with slotted spoon. |
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In the
same skillet, sauté
the liver slightly. |
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Mix
all of the ingredients in a bowl adding enough broth to
moisten. Enough for a 16-pound turkey. |
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Return to Recipe List
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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