*** A WORD FROM THE KITCHEN ***
I'm hitting you up early with the "fixins" for THANKSGIVING
DAY so you have enough time to make your final decisions and
beat the shopping crowds. Believe you me...you WILL pay if
you wait until the last minute to shop. Well, there are just
about as many different versions of stuffing as there are
tastes. Some are more on the moist side, some more dry,
cornbread, chunky, finely ground, spicy, not spicy...you name
it. I happen to prefer the hearty and spicy type since it is
what I was brought up and have acquired a taste for. Many
people also stick pretty close to with their Moms used to make.
I've decided to cater more towards our newcomers again this
year and send you an easy sure-hit stuffing recipe that is
the sausage type to help you along.
For the upcoming turkey day you may be wondering just how
big to go? This can be intimidating but I'll let you in on
the secret--- You can figure on 1 pound of turkey per
person. If the turkey is pre-stuffed, allow 1 1/4 pounds per
person. This will give you generous servings with plenty
enough for leftovers.
Enjoy!
Marzee
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RECIPE: SAUSAGE STUFFING FOR THANKSGIVING
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INGREDIENTS:
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine & drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Directions:
Cook sausage. Drain. Melt margarine. Add enough to
sausage drippings to make 1 cup. Saute onions and
celery in margarine/dripping mixture until onion is
tender. DO NOT BROWN. Stir in about 1/3 bread cubes.
Put in big bowl and add remaining bread cubes, poultry
seasoning, and pepper. Watch your hands, it's hot. Mix
well. Stuff turkey. You can also omit the sausage,
increase the bread cubes to 9 cups, and add a teaspoon
or two of salt. You can also add apples, giblets, oysters,
etc. This recipe is very adaptable. When cooking extra
in the oven, place the stuffing in a buttered casserole
dish, and place in a pan of hot water. Cover, and baste
with turkey drippings occasionally.
Yield: 12 Servings
Categories: Side Dishes, Thanksgiving, Seasonal
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MARZEE'S CORNER
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TURKEY TIPS:
Don't get caught with an iceball on the day-of!
You should only buy a fresh turkey if you do your
shopping within 1 or 2 days of when you plan to
serve it. Otherwise a frozen bird is the way to go.
If you have room to store it, plan on shopping for
that frozen turkey well in advance. At the market,
look for one that is solidly frozen.
Many frozen turkeys are now available pre-basted,
and some are pre-stuffed. By reading the label
carefully, you can be sure of getting exactly what
you want.
A whole frozen turkey - pre-stuffed or unstuffed -
can be stored in your home freezer at 0 degrees
Fahrenheit or below for up to one year without
appreciable loss of quality. Keep a prestuffed
turkey in the freezer until you are ready to
cook it. It should NOT be thawed, because bacteria
can develop in the stuffing while the turkey thaws.
Frozen whole turkeys do not need to be prewrapped
for freezer storage unless the packaging has been
opened or is punctured or torn.