Sausage and Mushroom Stuffing
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sausage in bulk
- 1turkey gizzard
- 1turkey liver
- 1turkey heart
- ¾pound onions, finely chopped, about 2 cups
- 1tablespoon finely chopped garlic
- 1teaspoon dried marjoram
- 1½cups finely chopped celery
- ½pound thin-sliced mushrooms, about 2 cups
- 2cups bread crumbs
- 2eggs, well beaten
- 1cup finely chopped parsley
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
468 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 28 grams protein; 924 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
- Step 2
Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be ⅓ to ½ cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
- Step 3
Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.
Private Notes
Comments
Would you be able to offer how to cook this if it isn't in the bird?
Does this not need to go into the oven? Seems too simple
This is basically the stuffing we've always made, however we use cubed, dried bread rather then bread crumbs. I don't put it in the bird, but in a casserole dish, bake at 350 or 375 for 45-60min. I usually sub chopped fennel for the celery and often need extra eggs to get the right consistancy. Other herbs add nicely -- thyme, sage, etc -- if you like.
Does this not need to go into the oven? Seems too simple
Can this be cooked in advance and not in the Turkey?