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They say the turkey is the star of Thanksgiving, but anyone who knows anything knows it’s the stuffing that gets everyone’s motor running. Send your guests into overdrive this year with this Sage Sausage Stuffing recipe from Dickson’s Farmstand Meats chef David Schuttenberg.
“Growing up, my food experiences during the year consisted only of my working parents’ quick meals. However, on Thanksgiving my mother would make the best meal and I fell in love with her stuffing,” says Schuttenberg. “I adapted this recipe to use Dickson’s sausage and to include fresh herbs instead of dried ones. I almost prefer to use bad grocery-style loaves of white and wheat bread for this recipe because it truly reminds me of Thanksgiving with my parents and siblings, but good old artisan bread is amazing, too.”
Dickson’s Sage Sausage Stuffing
by David Schuttenberg of Dickson’s Farmstand Meats
For the giblet stock:
1 turkey neck, gizzard, heart, and liver
1/2 onion, chopped roughly
1/2 carrot, chopped roughly
1 celery stalk, chopped roughly
1 tablespoon black peppercorns
1 bay leaf
One day ahead, put the turkey neck, gizzard, heart, and liver in a small stockpot with the onion, carrot, and celery. Add the black peppercorns and bay leaf. Cover with cold water, and bring to a simmer. Cook at barely a simmer until meat from neck can be easily picked from bone. Strain stock and cool. Pick the meat from the neck and keep for stuffing.
For the stuffing:
1/2 cup butter (or rendered lard)
1 pound Dickson’s Farmstand Meats Sage and Black Pepper Sausage, removed from casing
10 ounces Spanish onion, finely diced
1 turkey neck, meat removed from bone, from stock recipe
16 cups old bread, cut into 1/2-inch cubes
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram, minced
1 1/2 cup celery, sliced thin, leaves included
1 teaspoon black pepper
1 egg, beaten
1 cup giblet stock
kosher salt, to taste
In a large skillet over medium-high heat, melt the butter or lard. Brown the crumbled sausage. Add onion, and cook until onion is softened and sausage is just cooked through.
In a large bowl, combine the sausage and onion mixture with the reserved neck meat from the stock and bread cubes. Add the herbs, celery, pepper, and egg and toss well with a wooden spoon. Use enough of the giblet stock to moisten the mixture to your preference. Add salt to taste.
If preparing stuffing in separate roasting dish, pack it into a greased casserole and bake at 350°F, uncovered, for approximately 40 minutes, or until the top has become golden brown with a nice crust. Alternatively, place the stuffing inside a turkey and proceed with desired turkey cooking technique.