DiPaola’s Sausage Stuffing
Prep: 20 minutes Bake: 40 minutes
- ¾ lb. bulk DiPaola turkey sausage
- ¾ cup finely chopped onion
- ½ cup chopped green pepper
- ½ cup chopped celery
- ½ cup margarine or butter
- 2 Eggs
- 1-teaspoon poultry seasoning
- 1/8-teaspoon pepper
- 5 cups dry white bread cubes (7 slices)
- 5 cups crumbled corn bread (see note below)
- ¾ cup toasted chopped pecans
- 1½ cups chicken broth
In a large skillet cook sausage until brown. Drain, reserving 2 Tablespoons of the drippings. Set aside. In same skillet cook onion, green pepper and celery in hot margarine or butter until tender. In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and cornbread; toss until coated. Add sausage, reserved drippings, vegetables and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well. Use to stuff one 10 lb. turkey or place stuffing in a casserole, drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Bake casserole, covered, in a 325 degree F oven for 40-45 minutes or until hot. Makes 10-12 servings.
For the corn bread, you can make your own recipe or use a packaged mix. For 5 cups, you will need one, 10 oz package corn bread mix. For dry bread cubes, cut bread into ½ inch square cubes. Spread in a single layer in a 15” x 10”x 1” baking pan. Bake in a 300 degree F oven for 10-15 minutes or until dry stirring twice: cool. (Bread will continue to dry and crisp as it cools) Make –Ahead Tips: As early as 7 days ahead, prepare the corn brad, crumble and freeze. Dry bread cubes and freeze. One day ahead chop vegetables; cover and chill. Coo drain, and refrigerate sausage.