Sausage Turkey Stuffing

Thea Pappalardo


This is the stuffing my Italian mother-in-law used to make. It is so good that, besides what goes into the turkey, I double the recipe and make the rest in my crockpot.

Photo will be added after Thanksgiving.

pinch tips: How to Wash Fruits & Vegetables



Slow Cooker Crock Pot


3 lb
bulk italian sausage (if you have to buy links, just remove the casings)
1 stick
1 1/2 c
italian flavored bread crumbs
1/4 c

Directions Step-By-Step

Melt the butter in a large frypan. Add the sausage and, as it cooks, keep breaking it up with a large spoon. After the meat is no longer pink, gradually stir in the bread crumbs. If it seems too moist, add a little more breadcrumbs. Stir in the pignolis. After it cools a little, loosely stuff the turkey.
If you prefer to make it in a crockpot, I add some of the stock from the pot simmering with the neck , liver and gizzards or you could use chicken or turkey broth. This liquid is just to replace the juices that would seep into the stuffing from the turkey.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: Italian
Hashtag: #Thanksgiving