Tag Archives: poultry stuffing

Sweet and Savory Sausage Bread Stuffing

Quite some time ago, I shared my standard “go-to” recipe for basic poultry stuffing/dressing.  At the bottom of this posting, you will find the link to that recipe and an explanation for the difference (if you don’t already know) between stuffing and dressing.

In this Sweet and Savory Sausage Bread Stuffing recipe, I have jazzed up the stuffing by adding sausage meat to it.  Dried cranberries can also be added so long as they have first been plumped in some warm rum (or warm chicken stock) for 10-15 minutes.  Otherwise, the cranberries can be a bit hard and chewy in this stuffing.  The cranberries are an optional ingredient but they do lend a pop of color and texture to the finished product.  I sometimes, though not always, add them in. The sweetness in this stuffing comes from both the chopped apple and a bit of maple syrup which also adds to the moistness of the stuffing.

Sausage Stuffing Recipe
Sweet and Savory Sausage Bread Stuffing

What gives this stuffing its unique flavour is the kind of sausage used.  My local butcher shop (KJL Meats in Charlottetown) is known for its creativity in making sausages.  To get the best choice, it means an early visit on Saturday mornings when they have their best selection available.  I have a couple of favorites I gravitate to for bread stuffing/dressing and they are sundried tomato or honey garlic sausages. Other flavours may, of course, also be used, according to personal taste preferences.  I remove the sausage casing and break up the meat then lightly scramble fry it with the aromatics (onion and celery) for 3-4 minutes, or until the meat is no longer pink.

Here, in PEI, the seasoning of choice for many folks when it comes to poultry stuffing/dressing is the herb called summer savory and that’s what I use in my stuffing/dressing recipes. In my household, it would not be considered to be stuffing/dressing unless it is made with summer savory! Old traditions prevail!

Sausage Bread Stuffing
Sweet and Savory Sausage Bread Stuffing

This recipe should yield approximately 4-5 cups of stuffing/dressing, depending on how dry/wet the potatoes are when cooked and the texture of the bread crumbs used.  The recipe, however, is easily scalable so it can be doubled, tripled, halved, and so forth to meet the size of the chicken or turkey.

To make this recipe gluten free, simply substitute gluten-free bread crumbs in the same amount called for in this recipe and ensure that all other ingredients called for are also gluten free, including the sausage and liquid chicken bouillon.  Some butchers, like KJL Meats, do make gluten-free sausages. I save all the crusts from gluten-free bread and then use my food processor to crumb them coarsely for use in stuffing and then freeze the crumbs in airtight freezer bags for use as needed.

Sausage Bread Stuffing
Sweet and Savory Sausage Bread Stuffing

[Printable recipe follows at end of posting]

Sweet and Savory Sausage Bread Stuffing

 

Ingredients:

2-3 tbsp butter
2 tbsp finely chopped onion
2 tbsp finely chopped celery
4 oz honey garlic or sundried tomato sausage, casing removed
2 cups warm mashed potatoes (apx. 1 1/8 lb, uncooked)
1½ tsp summer savory
2 tsp liquid chicken bouillon
¼ cup dried cranberries, plumped in 2 tbsp warm rum or warm chicken stock (optional)
2 tbsp finely chopped apple
1 cup soft, coarse bread crumbs  (apx. – see note below)
¼ cup melted butter
1 tbsp water
1 tbsp pure maple syrup
1 tbsp fresh parsley
1 tbsp chopped fresh chives
Salt and pepper, to taste

Method:
 
Melt butter in small frypan over medium heat.  Add the onion and celery. Briskly stir the vegetables for 2-3 minutes. Break apart the sausage meat and add to the onion and celery. Scramble fry the sausage meat until no longer pink, about 3-4 minutes.

Place the warm mashed potatoes in a large bowl. Sprinkle with summer savory. Add the onion, celery, sausage, and chicken bouillon.  Mix.  Add the dried cranberries and chopped apple.

Mix in the bread crumbs along with the melted butter, water, maple syrup, parsley, and chives.  Stir to combine.  Season with salt and pepper to taste.

Loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions for stuffed poultry and use a food thermometer to ensure that both the poultry and the stuffing have reached the safe minimum temperature.

Alternatively, make the stuffing into dressing by lightly pressing the mixture into one or two greased tinfoil-lined loaf pan(s). Cover with tin foil and bake in 350°F oven for apx. 15-20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top. Let cool in pan(s) for at least 15 minutes then lift the tinfoil out of the loaf pan(s) and slice the dressing.

NOTE:  Depending on how wet the variety of potatoes may be when cooked, additional bread crumbs may be needed to achieve the desired texture of the stuffing.
 
Yield: Approximately 4-5 cups

Sweet and Savory Sausage Bread Stuffing

This moist sweet and savory sausage bread stuffing is made with sausage meat, bread crumbs, summer savory, apple, cranberries and maple syrup. The perfect side dish to roast chicken or turkey dinners.
Course Side Dish
Cuisine American
Author My Island Bistro Kitchen

Ingredients

  • 2-3 tbsp butter
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped celery
  • 4 oz honey garlic or sundried tomato sausage casing removed
  • 2 cups warm mashed potatoes apx. 1 1/8 lb, uncooked
  • tsp summer savory
  • 2 tsp liquid chicken bouillon
  • ¼ cup dried cranberries plumped in 2 tbsp rum or warm chicken stock (optional)
  • 2 tbsp finely chopped apple
  • 1 cup soft coarse bread crumbs (apx. – see note below)
  • ¼ cup melted butter
  • 1 tbsp water
  • 1 tbsp pure maple syrup
  • 1 tbsp fresh parsley
  • 1 tbsp chopped fresh chives
  • Salt and pepper to taste

Instructions

  1. Melt butter in small frypan over medium heat. Add the onion and celery. Briskly stir the vegetables for 2-3 minutes. Break apart the sausage meat and add to the onion and celery. Scramble fry the sausage meat until no longer pink, about 3-4 minutes.
  2. Place the warm mashed potatoes in a large bowl. Sprinkle with summer savory. Add the onion, celery, sausage, and chicken bouillon. Mix. Add the dried cranberries and chopped apple.
  3. Mix in the bread crumbs along with the melted butter, water, maple syrup, parsley, and chives. Stir to combine. Season with salt and pepper to taste.
  4. Loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions for stuffed poultry and use a food thermometer to ensure that both the poultry and the stuffing have reached the safe minimum temperature.
  5. Alternatively, make the stuffing into dressing by lightly pressing the mixture into one or two greased tinfoil-lined loaf pan(s). Cover with tin foil and bake in 350°F oven for apx. 15-20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top. Let cool in pan(s) for at least 15 minutes then lift the tinfoil out of the loaf pan(s) and slice the dressing.

Recipe Notes

Yield: Approximately 4-5 cups

NOTE 1: Depending on how wet the variety of potatoes may be when cooked, additional bread crumbs may be needed to achieve the desired texture of the stuffing.

NOTE 2: To make this recipe gluten free, simply substitute gluten-free bread crumbs in the same amount called for in this recipe and ensure that all other ingredients called for are also gluten free, including the sausage and liquid chicken bouillon.

For my basic poultry stuffing recipe, click here.

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Sausage Bread Stuffing
Sausage Bread Stuffing

Turkey Chowder Recipe

Turkey Chowder is the perfect way to use up leftover turkey.  It’s a welcome tummy-warming and tasty chowder for cold winter days and is a real treat after skiing, a long winter walk, snowshoeing, or coasting on the snow-covered hills. Serve with warm rolls or biscuits straight from the oven for an extra special treat.

Homemade Chowder
Turkey Chowder

I make this chowder throughout the year, not just after Christmas or Thanksgiving when I have roasted a turkey.  If you don’t have the leftovers from a turkey, simply buy and roast turkey breasts. Dice up the cooked meat and, voilà, you have the needed turkey for a tasty chowder.

Turkey Chowder
Homemade Turkey Chowder

Apart from the soothing, comfort-food taste, two things I like most about this chowder: First, its simplicity of basic ingredients used and, second, the easy method used to make the chowder.

Like any great soup or chowder, this one starts with the aromatics. The flavor base for this chowder is a basic French Mirepoix. This is nothing more than a combination of three humble vegetables finely chopped and sautéed in butter –  onion, celery, and carrots.  These three veggies alone form the foundational flavor base for many dishes. Ever walk into a home or restaurant and pick up the heady scent of these veggies being sautéed? That’s the French Mirepoix in the making and you just know that something good is going to come from it!  It’s important that the veggies be finely chopped so they will release their flavor and aroma early in the cooking process. It’s also important to allow the necessary time for them to sauté. For example, if all you did was dump all the ingredients for this chowder into a pot all at once, the flavor would be very bland. This is because the onion, celery, and carrots need time to release their flavors and this is what will give the deep, well-rounded flavor in soups or chowders.

Homemade Turkey Chowder
Turkey Chowder

Once the French Mirepoix is well underway, add the next layer of aromatics – the dried summer savory and the garlic salt.  Summer savory is a very common herb to use as a poultry seasoning here on Prince Edward Island and I always have to have summer savory for my poultry stuffing/dressing.  Add the next layer of aromatics – mushrooms and red pepper.  Now you have the flavor base for the chowder.

Chowders are, by nature, thick consistency.  My recipe calls for a couple of tablespoons of all-purpose flour.  The flour is simply sprinkled over the aromatic mixture in the pot and stirred in. This is followed by the addition of chicken stock (or turkey stock if you have used the turkey carcass to make your own) and cubed potato. Make sure you stir the mixture well to ensure there are no lumps forming from the flour – nobody likes a lumpy chowder. The base for the chowder should be silky smooth.  Very slowly add the milk all the while continuing to stir the mixture to keep it lump-free. Don’t boil the chowder but, instead, allow it to heat slowly before adding the cooked turkey, creamed corn which lends a sweetness to the chowder, and grated Parmesan cheese.  Taste the chowder and add salt and pepper to taste, if desired.  The chowder is done when it is heated through, the Parmesan cheese has melted and been incorporated into the chowder, and the cubes of potato are just fork tender – don’t cook them to mush.

This hearty chowder is perfect served with rolls, biscuits, or your favorite crackers.

Turkey Chowder
Homemade Turkey Chowder

[Printable recipe follows at end of posting]

Turkey Chowder

Ingredients:

2 tbsp butter
¾ cup onion, chopped
½ cup celery, chopped
½ cup carrots, diced
3 oz white button mushrooms, sliced
¼ cup red pepper, chopped
1½ – 2 tsp dried summer savory
¾ tsp garlic salt
2 tbsp all-purpose flour
2 cups chicken stock
1 cup potato, diced
1¼ cups milk
2 cup cooked turkey, cubed
1 – 10oz can creamed corn
Sprinkle salt and pepper, to taste
3 tbsp grated Parmesan cheese

Method:

Melt butter in large soup pot.  Add onions, celery, and carrots and cook over medium heat for 3-4 minutes, stirring often. Sprinkle the mixture with summer savory and garlic salt. Increase heat to medium-high and add mushrooms and red pepper and cook 3-4 minutes, continuing to stir vegetables often.

Sprinkle flour over the vegetables and stir for 1-2 minutes.  Add the chicken stock and potato. Bring to a boil, stirring to ensure flour is incorporated and not lumpy.  Reduce heat to medium-low and slowly add the milk while stirring the mixture. Cook, stirring mixture, for approximately 2 minutes.

Add the cooked turkey, creamed corn, salt, pepper, and grated Parmesan.  Heat to melt the cheese and ensure potato is fork tender but do not boil chowder.  Serve hot with rolls, biscuits, or crackers.

Yield: Apx. 4-5 servings

Turkey Chowder Recipe

Yield: Apx. 4-5 servings

A thick, flavorful chowder that uses leftover cooked turkey, aromatic vegetables, creamed corn, and Parmesan cheese, all seasoned with dried summer savory

Ingredients

  • 2 tbsp butter
  • ¾ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup carrots, diced
  • 3 oz white button mushrooms, sliced
  • ¼ cup red pepper, chopped
  • 1½ - 2 tsp dried summer savory
  • ¾ tsp garlic salt
  • 2 tbsp all-purpose flour
  • 2 cups chicken stock
  • 1 cup potato, diced
  • 1¼ cups milk
  • 2 cup cooked turkey, cubed
  • 1 – 10oz can creamed corn
  • Sprinkle salt and pepper, to taste
  • 3 tbsp grated Parmesan cheese

Instructions

  1. Melt butter in large soup pot. Add onions, celery, and carrots and cook over medium heat for 3-4 minutes, stirring often. Sprinkle the mixture with summer savory and garlic salt. Increase heat to medium-high and add mushrooms and red pepper and cook 3-4 minutes, continuing to stir vegetables often.
  2. Sprinkle flour over the vegetables and stir for 1-2 minutes. Add the chicken stock and potato. Bring to a boil, stirring to ensure flour is incorporated and not lumpy. Reduce heat to medium-low and slowly add the milk while stirring the mixture. Cook, stirring mixture, for approximately 2 minutes.
  3. Add the cooked turkey, creamed corn, salt, pepper, and grated Parmesan. Heat to melt the cheese and ensure potato is fork tender but do not boil chowder. Serve hot with rolls, biscuits, or crackers.
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Turkey Chowder
Turkey Chowder

 

Homemade Turkey Chowder
Turkey Chowder