Bread and Sausage Stuffing
Use this savory mixture to stuff our Sage-Rubbed Turkey (see related recipe at right). Spoon any extra stuffing into a buttered baking dish and bake it alongside the turkey during the last 40 minutes of roasting. While the turkey rests, keep the stuffing in the oven to develop a golden brown crust.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Bread and Sausage Stuffing
Review 1 for Bread and Sausage Stuffing
Holbol
Illinois
November 11, 2010
Would You Recommend? Yes
0points
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Four years in a row!
November 11, 2010
We have made this stuffing for the last four years at Thanksgiving. The flavor is fantastic! I'm always looking for ways to incorporate leeks into my cooking and this stuffing by far has been one of the best ways. The bread has the perfect combination of texture and flavor.
Review 2 for Bread and Sausage Stuffing
SpiceLove
Washington, DC
November 11, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Best stuffing recipe
November 11, 2010
I've been using this recipe for years, and everyone who tastes it says it's one of the best, if not the best, stuffing they've ever had.
I like to make it with sweeter specialty sausage, such as pork and apple sausage, but that can be difficult to find.
Review 3 for Bread and Sausage Stuffing
AdoraBelle
North Carolina
October 31, 2010
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Excellent As a Stand Alone
October 31, 2010
I wanted to try this out before the big day so I decided to make it as a stand alone. It was wonderful, the sausage, leek, onion and celery mixture took closer to 20 minutes to be fully cooked, but other than that it was pretty accurate. If you do this as a stand alone, keep an eye on the dish after about 35 minutes to assure it does not burn. The flavor was fantastic and it was the perfect combination of squishy and crispy.