sausage stuffing

by Donya Bedilion
(Ravenna, Ohio USA)

My grandmother is from Sicily and my grandfather is from a small farm in West Virginia. Over the years, they have concocted many "Country-Italian" dishes that combine the best flavors from their eclectic heritages.

This is a recipe I have enjoyed every Thanksgiving for the last 35 years and plan to enjoy for many many more. Everyone who has tasted this family tradition has simply raved. It is so easy and is a different, delightful addition to any feast!

Ingredients:

  • 1 lb. ground sage or country sausage

  • 4 small/med onions

  • 6 celery stalks

  • 1 clove of garlic

  • 4 loaves white bread

  • 16oz. chicken broth

  • salt

  • pepper

  • 4 eggs

  • 1/4 cup of milk


Directions:

Saute diced onions and celery until translucent
stir in sausage...break up and brown.

Hand rip all loaves of bread into 1" square pieces...break eggs into bread, add chicken stock, milk and hand mix until moist, add sauteed onions, celery and sausage, salt & pepper to taste.

Hand mix until you are able to form a large ball. Stuff into your bird or casserole dish & bake. When a crust forms on top...ENJOY!

(I usually put some in the turkey and extra in a casserole dish. Bake 350 degrees for 30 minutes)

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