Sausage Stuffing

Thanksgiving is just over a week away so time to make sure that everything is on track for the big day.

Recipe wise.. lets start with this one. A surprisingly tasty stuffing dish from The American Womans Cook Book...which with a bit of tweaking became a delicious side dish to our meal 

The original recipe was a little dry...possibly because it was supposed to stuff the meat... so I added some chicken stock. Onion juice is simply the juice from a pressed onion... and not wanting to waste anything for this dish I chopped up the onion and added it to the mix. I used my homemade dried bread cubes instead of crumbs. And I also browned the sausage in a pan first, draining off most of the liquid before mixing with the other ingredients.. before popping it in the oven to finish off

1½ pound sausage-meat
2 cups dried bread-crumbs
Salt and pepper
1 tablespoon onion-juice
1 tablespoon minced parsley

original recipe

• Brown sausage meat in a pan and drain
• Mix the sausage and breadcrumbs
• Add chicken stock
• Add seasonings and onion juice and mix well
• At this point it is ready to stuff the turkey
• or... transfer the stuffing to greased 9 x 13-inch baking dish 
• Place in a preheated oven at 350°F
• Bake for approx  1 hour, uncovered, until deeply golden and crisp on top

The American Womans Cookbook,
by Ruth Berolzheiimer, 1942