Almond-Sausage Stuffing
Submitted by monet
Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
25 minBrowned sausage provides meaty richness while its rendered drippings become the cooking fat for tender celery, onions, and mushrooms.
Roasted almonds add nutty crunch that stands up to the moisture from mushroom liquid and beaten egg.
This generous recipe fills a large holiday bird with savory, well-seasoned stuffing that stays moist inside the turkey.
Pro Tips
- Roast almonds in an oiled pan on the stovetop, stirring constantly until golden
- Drain sausage but save the flavorful drippings for cooking the vegetables
- Use dry bread cubes rather than fresh for better texture that absorbs moisture without becoming mushy
- If baking outside the bird, add extra mushroom liquid or broth to keep stuffing moist
Ingredients
Directions
To roast the almonds, place in oiled pan on stove & stir frequently until golden.
Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, and mushrooms to the drippings in the skillet and cook until tender-crisp.
Stir into sausage mixture, along with the almonds and poultry seasoning. Heat mushroom liquid - pour over dressing. Add egg, and toss until mixed thoroughly.
This makes enough for a 20 lb. bird.
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