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Sausage Stuffing for Poultry


Pancake
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This works with any poultry and turns out pretty good. I nearly forgot about this one, even though I just used it last Thanksgiving (which caused me to go even more insane than I used to be...).

 

1 loaf (large) of stale bread

Giblets

2 medium onions, chopped

2 cups of celery, chopped

Butter

1/2 lb. Mild Sausage (or hotter, if you're into that)

1 cup of fresh parsley, chopped

1 1/2 to 3 teaspoons of salt (to taste, preferably)

1/2 teaspoon of pepper

Accent (if you can find it, All-Spice is a so-so substitute)

1 tablespoon of poultry seasoning

 

Pick apart the bread (crust included, of course), to the size of small corn flakes (or cubes). Put giblets to stew in water, cover and simmer for two hours. Add liver in the last half hour of cooking the giblets. Cook onion and celery in butter until limp, but not brown. Add to bread. Cook sausage until separated. Drain off fat and add to bread. Add remaining ingredients. Mix well. Moisten with broth from giblets, add chopped giblets if you want.

 

NOTE: To vary, substitute 2 slightly beaten eggs, 1/2 cup milk, and 1/2 cup of butter to replace the giblets and their liquid. Add 4 crumbled saltine crackers.

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