A simple sausage stuffing that's incomparably moist. You can use nearly any tasty, seasoned sausage here, but chipolatas work particularly nicely.
You can also bake the stuffing in a greased baking dish placed in a water bath and covered in foil. Bake at 180 C / Gas 4 for about 1 hour, uncovering for the last 10 minutes to brown the top.
This is the recipe I use. I never had the measurements either, Mom taught me the same, add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs, so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked, add it to the mixture for extra flavor. Happy Turkey Day! - 26 Nov 2008 (Review from Allrecipes US | Canada)
I made this for a big get together I had, and made it in the crock pot. I continued to add broth as it cooked, and I used a few different breads (what I had on hand, I like options). So easy! And good! It is almost as good as my Grandmother's (and hers has almost started fights at Christmas). I made a vegetarian version too, and that was also a hit. I'll be using this recipe again. - 25 Mar 2007 (Review from Allrecipes US | Canada)
Great recipe! I used one loaf of white bread and one loaf of wheat bread - didn't use the end pieces. I toasted every slice and cut off all the crusts, then cubed. I only used one scant teaspoon of poultry seasoning and added one teaspoon garlic pepper. I didn't have any sausage drippings - so I used more butter than listed. If I had baked this as a side dish - I might have had to add more liquid (chicken broth). But - since I baked it in the turkey (12 lb.)- no additional liquid was needed. It came out perfectly!!!!!!!! This is the recipe I will use from now on. For variety - I might try using "hot" sausage next year - or maybe a different type of sliced bread (potato??). Thanks!!!!!!!!!!!! - 01 Dec 2003 (Review from Allrecipes US | Canada)