Harvest Sausage Dressing

I was cooking our family Thanksgiving dinner after spending the real Thanksgiving with extended family and I was reminded of the fact that I never put this recipe on the page.  This is one of Emily's favorite things and I always would double the recipe so we would have a lot of leftovers.  I pretty much make it as directed--minus the mushrooms--cooking some inside the turkey and the rest in a separate roasting pan.  Every time I baste the turkey I add a little of the juices to the pan of stuffing.   When the turkey comes out, I take that stuffing and combine it with that in the separate pan and put it all in the oven as directed.  

This is such tasty stuffing.  

Harvest Sausage Dressing

Printable Recipe

 

1 pound bulk pork sausage

2 cups chopped celery

2 cups sliced mushrooms

1 1/2  cups chopped onion

1 Tablespoon plus 1 teaspoon chicken-flavored bouillon granules

1 3/4 cups boiling water

2 (8-ounce) packages herb-seasoned stuffing mix

1 1/3 cups mincemeat

1 (8-ounce) can sliced water chestnuts, drained and chopped

2 teaspoons, poultry seasoning

 

Brown sausage in a Dutch oven, stirring to crumble; drain. 

Return sausage to Dutch oven; add celery, mushrooms, and onion. 

Cook over low heat until vegetables are crisp-tender. 

Add bouillon granules and water; bring to a boil.

 

Add stuffing mix and remaining ingredients to Dutch oven. 

Stir well, and lightly stuff 2 cups of dressing into the turkey cavity. 

Place remaining stuffing in casserole dish and cook at 350 degrees for

45 minutes, adding some juices from the turkey as it cooks. 

Remove stuffing from turkey and combine with stuffing in casserole.

[Southern Living, November 1988]

 

Note:  This is the only stuffing I have made for years.  My family absolutely loves this!  I usually double the recipe and freeze a container of it.

Note 2:  When doubling, I use a pound of hot and a pound of mild sausage.

Note 3: I now use Better than Boullion concentrate in the same amount instead of boullion

granules.

Refrigerator Potatoes

 It's a week before Thanksgiving so naturally my head is filled with traditional family recipes that we enjoy on this holiday.  It's always nice when you can do some food prep ahead of time.  One of our family favorites in this category came from my mother-in-law, Ellen Embrey.  We loooooove these mashed potatoes.  They are sinfully rich and the leftovers make great potato patties too.  Best thing is that they can be made up to 2 weeks beforehand!  Do use full fat cream cheese and sour cream in these for the best result.   I hope y'all enjoy them as much as we do!

Refrigerator Potatoes

printable recipe

 

5 lbs. Potatoes (about 9 large)

2 – 3 ounce packages cream cheese

1 cup dairy sour cream

2 teaspoons onion salt

1 teaspoon salt

2 Tablespoons butter or margarine

1/4 teaspoon pepper

 

Cook peeled potatoes in boiling salted water.  Drain.  

Mash until smooth.  

Add remaining ingredients and beat until light and fluffy.  

Cool.  Cover and place in refrigerator.  

Use within 2 weeks.

To use:  Place desired amount in greased casserole, 

dot with butter and bake in moderate oven, 350 degrees, 

until heated through, about 30 minutes.   Makes 8 cups.

Note:  I find that cutting the potatoes in 1 inch cubes cooks

them more evenly.