Classic Sausage Herb Stuffing by Vi
- 8 cups (1 loaf) spelt bread, day old
- 1 pound pork sausage (nitrate/nitrite-free)
- 1 large onion, finely diced
- 2 cups celery (stalks and leaves), chopped
- 1 tbsp. crumbed dried herbs (sage, thyme, etc.)
- 1 tsp. poultry seasoning
Preparation time 15mins
Cooking time 55mins
Adapted from beyonddiet.com
1.Cut day old bread in to 1” cubes and put into large mixing bowl.
2.Crumble and cook the sausage in a large skillets, until browned, about 10 minutes. Remove sausage and cook onion in the same pan until translucent, about 10 minutes. Then add a few bread cubes to the pan to absorb the fat.
3.Add soaked bread cubes back to the rest of the bread in the bowl, mix in sausage, celery, herbs and poultry seasoning. You can then bake it separately or inside the turkey.
4.If stuffing the turkey, it can be prepared the night before and kept in the refrigerator overnight.
5.If baking separately, put it in a greased loaf pan, add some turkey juice (using a turkey baster) to moisten, and bake in a 350°F oven for 30-40 minutes.
If desired, other ingredients may be used, such as chopped pecans, apples, chestnuts. The original recipe used half cornbread and half country loaf bread, a firm sandwich type bread made by Pepperidge Farm.