Thanksgiving Recipes
Sausage and Herb Bread Pudding
Turkey Stuffing Casserole
© Laura Harper
1 cup chopped onion
1 cup chopped celery
1/2 cup butter or margarine
2 quarts Pepperidge Farm bread stuffing mix
1 9-inch square pan cornbread, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/2 teaspoon summer savory
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Accent
1 1/2 pounds hot Italian sausage (I used Johnsonville brand unstuffed)
2 cans chicken broth* (14-oz size)
2 eggs, well beaten
1/4 cup chopped fresh parsley
*Can use homemade broth
Cook sausage over medium heat until no longer pink, breaking up as you go. Drain to remove grease. Sauté onions and celery in 1/2 cup melted butter until soft. Combine bread cubes, crumbled cornbread, 1 tsp salt, sage, poultry seasoning and pepper in large bowl. Add onion mixture and toss gently. Add chicken broth and eggs. Mix until well blended. Add sausage and parsley. Adjust seasonings to taste. Spray pan well with Pam and add mixture. Cover and bake in 350 degree oven for 30 minutes. Uncover and continue baking 15 additional minutes.
Notes:
This is the recipe that the folks at Titan like so much.
You can roast three or four turkey drumsticks to make a good broth. The meat can either be chopped and added to this casserole or used for a great turkey salad.
Sausage and Herb Bread Pudding
8 cups bread, cubed and toasted in oven (I use a mixture of French bread, croissants, brioches, etc)
1/4 cup butter
1 cup white onion, diced
1 pound Italian pork sausage, sweet or spicy (I prefer the spicy/hot)
1 tablespoon sage, chopped
1 teaspoon rosemary, chopped
3 tablespoons fresh parsley, chopped
3 cups milk
6 large eggs, beaten
1/2 teaspoon Accent
1/2 teaspoon salt
Freshly ground black pepper to taste
Position a rack in the center of the oven and preheat to 350 degrees. Spray a 9 x 13-inch baking dish with Pam.
In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens, about 10 minutes. Transfer to a large bowl.
In the same skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until it loses its pink color, about 10 minutes. Transfer to the bowl of onions. Stir in the milk. Gradually beat in the eggs, then add the sage, rosemary,parsley, Accent, salt, and pepper. Stir in the bread cubes. Let stand for 5 minutes. Pour into the prepared dish.
Bake until the top is browned and a knife inserted in the center comes out clean, about 1 hour. Serve immediately. Makes 8 to 10 servings.