By Kathy Bailey
Nana's Sausage Stuffing
8 steps
Prep:30minCook:30min
This recipe has been in our family for at least four generations. Each Thanksgiving and Christmas, Nana Irene Boehm would cook an oyster stuffing, a chestnut stuffing, and a sausage stuffing along with a turkey and a fresh ham. Our branch of the family tree preferred the sausage stuffing and the recipe was handed down to Irene’s daughter-in-law, Rosemary Boehm. Rosemary gave me (Kathy) Irene’s handwritten recipe and I have transcribed it as it was written.
The key to this recipe’s success is to avoid chopping the ingredients into less than bite-size pieces. This way each mouthful has a different taste from the one before. This is the kind of dish you can make for the first time without worrying if it will turn out all right. For some reason it always does.
You can make this the day before and reheat.
Updated at: Wed, 22 Nov 2023 20:20:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
46
High
Nutrition per serving
Calories434.4 kcal (22%)
Total Fat7 g (10%)
Carbs80.3 g (31%)
Sugars23.7 g (26%)
Protein12.3 g (25%)
Sodium1151.7 mg (58%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
0.5 lbFrench bread
Hard, day-old
1 lbpork sausage roll
cut into 1” pieces, or Jimmy Dean
1.5 CupCelery
coarsely chopped, 1” lengths
0.5 CupOnion
coarsely chopped
4 TbsParsely
chopped Italian, flat
2Apples
Granny Smith, cored and sliced into wedges about 1/2” thick
0.5 CupSugar
2 Tbsbutter
1 ½ tsppoultry seasoning
2eggs
beaten
1 ½ tspsalt
pepper
fresh ground, to taste
Instructions
Step 1
1. Soak the bread in water until just soft, then squeeze dry (do not over soak). Tear the bread into bite-size pieces and set aside.
Step 2
2. Break the sausage roll into 1" chunks and in a large frying pan cook the sausage thoroughly (use medium low heat to release fat). Remove the cooked sausage from the pan and set aside. Do not discard the fat drippings.
Step 3
Optional - Many times I add 1 lb of breakfast sausage links, too and then cut them into 1" pieces.
Step 4
3. Into the fat drippings add the celery, onions and parsley. Cook uncovered until the celery begins to soften. Remove from the pan and set aside.
Step 5
4. Melt the butter in the pan and add the apple slices sprinkled with sugar. Cook covered until tender then uncover and cook until glazed.
Step 6
5. Remove the pan from the heat and preheat the oven to 350°F.
Step 7
6. To the apple slices add the bread, sausage, poultry seasoning, cooked vegetables, salt, pepper and beaten eggs. Mix well. When I double this recipe, there isn't enough room in the pan to mix all the ingredients so I use a large mixing bowl and make sure to scrape the glaze from the pan into the bread.
Step 8
7. Place mixture in a large uncovered baking dish and bake for 30 minutes. I think an internal temp of 160°F is fine. I wanted the top a little crisper so I baked an extra 10 minutes. This recipe is so forgiving.
