Homemade Sausage Stuffing Recipe
We ate this with every turkey we have had growing up. After everyone went their separate ways after college, we only make this when the whole family gathers. The recipe is simple to make. The smell of the sausage stuffing baking in the oven is heavenly! Sweet, peppery, soft, and filling, this stuffing is a sure hit at the dinner table. Our Thanksgiving and Christmas can never be complete without this on the table. Not only is it perfectly yummy and moist hot from the oven with gravy poured over it, it is also sensational the next day on sandwiches. Because it is baked in a loaf, it is easy to slice thick or thin.
I have also stuffed our turkey with this stuffing and it comes out even better. The only draw-back is that it takes much longer to cook the turkey and then there is the difficulty in getting the stuffing out after it is cooked. I find that baking it in bread loaf pans works best. If you want to stuff your turkey, this recipe stuffs a 20-25 pound bird.
1 1/2 bags of seasoned stuffing cubes (I like using the sage and onion stuffing from Pepperidge Farm)
1 teaspoon of fresh ground pepper
1/2 teaspoon of salt
3 tablespoons of melted butter.
Add the ground sausage and eggs. Using your hands, mix together while adding milk in small amounts until the mixture becomes wet and well combined. Sprinkle in your pepper and salt and mix.
Your mixture should be like a thick paste but still you should still be able to form it into a ball.
Pack your stuffing mix into greased baking tins. Brush your melted butter over the tops of the stuffing.
Bake in a 375°F oven for 45-55 minutes or until a meat thermometer reads 170°F when inserted in the center of the loaf. If the tops start browning too much, you can cover them with tin foil. Slice and serve hot or let cool and use in sandwiches.