Thats Nerdalicious Recipe

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Shirley’s Sausage Stuffing: A Holiday Tradition

The scent of Mom’s sausage stuffing is, without a doubt, the aroma of Thanksgiving and Christmas in my memory. I can almost feel the warmth radiating from the oven, the anticipation bubbling in the air, and the happy chaos of family gathered together. Her secret – and now mine – lies in the perfect balance of savory sausage, aromatic vegetables, and the nostalgic crunch of saltine crackers. This stuffing isn’t just a side dish; it’s a warm, comforting hug in every bite, and I’m thrilled to share this family staple with you.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30-60 minutes (for casserole; varies for turkey)
Total Time: 1 hour 15 minutes – 1 hour 45 minutes
Servings: 10-12
Yield: Enough to stuff up to a 25-pound turkey, with extra for baking.
Dietary Type: Not specified (contains meat, gluten, and dairy)

Ingredients

2 (1 lb) rolls Jimmy Dean sausage
1 1/2 cups margarine or butter
Turkey gizzards, chopped fine (optional)
Turkey neck, heart, chopped fine (optional)
Turkey liver, chopped fine (optional)
1 1/2 cups onions, chopped fine
6 celery ribs, chopped fine
12 cups bread, crumbled
1 (16 ounce) box Nabisco saltine crackers, crushed
3-5 teaspoons poultry seasoning, to taste
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 quart water
Chicken broth or turkey broth (optional, if not using turkey parts)
Cooking spray

Equipment Needed

Large saucepan
Large bowl
Blender or meat grinder (optional, for turkey parts)
Measuring cups and spoons
Baking dish (if baking stuffing separately)
Aluminum foil
Fork
Meat thermometer

Instructions

In a large saucepan over medium heat, boil the fresh pork sausage, optional turkey gizzards, turkey neck, and heart, along with the margarine or butter, onions, and celery in 1 quart of water for 30 minutes.
Strain the mixture, reserving the water (stock). This stock is crucial for moistening the stuffing and infusing it with flavor.
Place the cooked onions, celery, and sausage in a large bowl and set aside.
If using the optional turkey gizzards, neck, heart, and liver, place them in a blender and use the “chop” function. Pulse quickly, stopping to mix the meats occasionally to prevent a mushy consistency. Alternatively, you can use a meat grinder to grind the turkey parts.
Add the chopped or ground turkey parts to the large bowl with the sausage, onions, and celery.
In a separate large bowl, crumble the bread (crust and all). I find rolling the bread between my hands is the easiest way to achieve a good crumble.
Crush the saltine crackers right in the closed sleeve, being careful not to crush too forcefully and break the package. Once crushed, open the sleeve and add the crackers to the bowl with the bread. Mix the bread and cracker mixture well.
Combine the meat mixture with the dry bread and cracker mixture.
Gradually add the reserved stock from cooking the sausage and optional turkey parts, a little at a time, to moisten the stuffing to the desired consistency. If you are not using the turkey parts, substitute with chicken broth or turkey broth.
Toss the mixture gently with a fork until well combined. Gently knead the mixture to distribute the ingredients evenly.
The stuffing should have enough liquid to hold together in a ball when squeezed in your hand, but it should not be mushy, especially if you are stuffing a turkey, as the turkey’s juices will add more moisture during cooking.
Add poultry seasoning, tasting as you go, to achieve your desired level of flavor.
Add salt and pepper to taste.
If stuffing a turkey, stuff the bird right before putting it in the oven. DO NOT stuff the bird and let it sit overnight in the refrigerator for safety reasons.
Ensure the stuffing is warm or at room temperature when you are ready to stuff the bird.
Plan to use approximately 3/4 cup of stuffing for each pound of turkey.
To stuff the neck cavity, pack it loosely with stuffing.
Pin the neck skin over the exposed stuffing with a skewer, or flip the wing tips up to hold it in place.
Spoon stuffing loosely into the main body cavity.
Cover exposed stuffing with a swatch of aluminum foil or a piece of bread to prevent over-browning.
Roast the turkey using your desired method. I typically bake mine at 350°F (175°C), following the guidelines on the turkey packaging for cooking time based on its weight.
Baste the turkey with pan drippings at least three times during the cooking process to achieve crispy skin and maintain moisture.
Use a meat thermometer to ensure the center of the stuffing reaches 165°F (74°C) before removing the turkey from the oven. Remember that the “pop-up” thermometer that comes with some turkeys only indicates the turkey’s doneness, not the stuffing’s.
If you have extra stuffing, place it in a baking dish coated with cooking spray. Cover and refrigerate until ready to bake (no more than 8 hours before cooking the bird).
Pour 1/2 cup of turkey or chicken stock over the extra stuffing and bake at 350°F (175°C) for 30-60 minutes, covered with aluminum foil. The baking time will depend on the depth and size of your baking dish.
After the turkey is done roasting, immediately remove the stuffing from the bird and place it in a bowl (I use an aluminum bowl and cover it with aluminum foil to keep it warm until serving).
Refrigerate leftovers within 2 hours of removing them from the oven.
Store leftover turkey and stuffing in shallow containers with covers and use within 2-3 days.
You may freeze leftovers, but use them within 3 months for the best quality.
Avoid pre-stuffed fresh turkeys, and DO NOT stuff birds that you plan to cook on a grill, smoker, or by deep-frying.
Always stuff a bird just BEFORE roasting.
The stuffing should be warm, NOT hot or cold, when you pack it in the bird, as the temperature of the stuffing affects roasting time.
Don’t overstuff the turkey, because the stuffing will expand as the bird roasts.

Expert Tips & Tricks

Bread Choice Matters: While any bread will work, using a combination of slightly stale white bread and wheat bread adds complexity to the texture and flavor. Day-old bread will absorb the moisture better without becoming overly soggy.
Make Ahead (Partially): You can prepare the sausage and vegetable mixture a day in advance. Simply cook as instructed, strain, and refrigerate. This saves time on the big day.
Don’t Be Afraid to Adjust: The amount of broth needed will vary depending on the dryness of your bread. Add it slowly and check the consistency frequently.
Herb Infusion: For an extra layer of flavor, add fresh herbs like sage, thyme, and rosemary to the sausage mixture during the last 10 minutes of cooking. Remove the herbs before straining.
Crispy Topping: For extra baked stuffing, remove the foil during the last 15 minutes of baking to allow the top to brown and crisp up.

Serving & Storage Suggestions

Serve Shirley’s Sausage Stuffing hot as a side dish alongside your roasted turkey, cranberry sauce, and mashed potatoes. The stuffing is also fantastic served cold in leftover turkey sandwiches the next day!

To store leftovers, refrigerate the stuffing in an airtight container within 2 hours of cooking. It will keep for 2-3 days. To reheat, microwave individual portions or bake covered in a preheated oven at 350°F (175°C) until heated through. You can also freeze stuffing for up to 3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	952.9 kcal	N/A
Calories from Fat	594 g	62%
Total Fat	66.1 g	101%
Saturated Fat	18.8 g	93%
Cholesterol	64.5 mg	21%
Sodium	2085.9 mg	86%
Total Carbohydrate	67.2 g	22%
Dietary Fiber	3.5 g	13%
Sugars	4.8 g	19%
Protein	21.8 g	43%

Variations & Substitutions

Gluten-Free: Substitute gluten-free bread and crackers for the regular versions. Be sure to check that your sausage is also gluten-free.
Vegetarian: Replace the sausage with vegetarian sausage crumbles. Add a mix of finely diced mushrooms, bell peppers, and zucchini to add more substance and flavor.
Spicy: Add a pinch of red pepper flakes to the sausage mixture for a touch of heat.
Apple Cranberry: Incorporate diced apples and dried cranberries for a sweeter and more festive flavor profile.
Cornbread Stuffing: Substitute half of the bread with crumbled cornbread for a Southern-inspired twist.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing ahead of time and freeze it?
A: Yes, you can prepare the stuffing up to the point of baking, then freeze it in a freezer-safe container. Thaw completely in the refrigerator before baking as directed.

Q: Is it safe to stuff a turkey with warm stuffing?
A: Yes, using warm or room temperature stuffing is recommended. Avoid using cold stuffing, as it can prolong the cooking time and increase the risk of bacteria growth.

Q: How do I keep the stuffing from drying out while baking?
A: Cover the baking dish with aluminum foil for most of the baking time, removing it only during the last 15-20 minutes to allow the top to brown slightly.

Q: What if I don’t have time to make the sausage stock?
A: You can substitute with chicken or turkey broth from a carton. However, the sausage stock adds a unique depth of flavor that is worth the effort if you have the time.

Q: Can I add nuts to this stuffing?
A: Absolutely! Toasted pecans or walnuts would be a delicious addition, adding a nutty flavor and satisfying crunch. Add them to the mixture just before baking or stuffing the turkey.

Final Thoughts

Shirley’s Sausage Stuffing is more than just a recipe; it’s a cherished tradition passed down through generations. I encourage you to try this recipe and create your own memories with your loved ones. Feel free to adjust the seasonings and ingredients to suit your personal preferences. Don’t hesitate to share your feedback and creations; I’d love to hear how it turns out! This stuffing pairs perfectly with a crisp Pinot Noir or a sparkling apple cider. Happy cooking and happy holidays!

Shirley’s Sausage Stuffing Recipe