This delicious Savoury Sage Stuffing is a great addition to your holiday menu because it can be prepared in advance and frozen for up to a month to be ready when you need it.
4 cups of day old bread, cut into small cubes
250ml (1 cup) milk, warmed
750g pork breakfast sausage, casings removed
2 large onions, finely chopped
3 celery stalks (including leaves), finely chopped
½ cup fresh parsley, chopped
Salt & Pepper to taste
2 teaspoons ground sage
2 teaspoons ground poultry seasoning
½ teaspoon ground ginger
In a medium bowl, pour the warm milk over the bread cubes. Let soak until most of the milk has been absorbed by the bread.
While bread is soaking, puree the sausages in a food processor until smooth. Remove to a large mixing bowl.
Using your hands, squeeze any excess milk out of the bread cubes. Discard milk and add bread cubes to sausage meat. Add remaining ingredients and mix well. DO AHEAD: The stuffing can be prepared ahead and either kept in the refrigerator for 24 hours or frozen in a sealed container for up to one month. Defrost in the refrigerator for 24 hours prior to stuffing the turkey.
Using your hands or a large wooden spoon, stuff the inside cavity of a cleaned and rinsed turkey or large chicken. Roast turkey/chicken as per usual.
Alternatively, the stuffing can be placed in a baking dish, covered with aluminum foil and baked in a 350F for one hour or until pork sausage is no longer pink.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Special Equipment Required: Food Processor
DO NOT stuff the turkey or chicken until just before you are ready to roast it. To take the casings off of the breakfast sausages, hold one end of the sausage and using your other hand, run your fingers down the length of the sausage, squeezing the meat out into a bowl.