Sausage Turkey Stuffing
Photo will be added after Thanksgiving.
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- 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
1Melt 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.
2If 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.