How To Make Sausage Stuffing

How To Make Sausage Stuffing Hello everyone! Welcome to kuhasfoodandwine.com, the galaxy’s most popular food and wine show. We’re doing roasted turkey today. You don’t need to do anything special to the turkey. Normally I brine it and then do it, which -- until we do that episode. Well, just a big roasted turkey and what I’m making now is some stuffing. So, it’s a sausage stuffing. It’s a tradition, a family recipe we make. But this is just thrown together real quickly. I didn’t have really a lot of time to plan everything out. Well, you’ll get the basic idea. So, do you want to makes some sausage stuffing for Thanksgiving? Or just to sit on a couch with of stuffing and shove it in your face because it is good? This is a great recipe. So, in the bowl here, I have some whole wheat bread and actually a bagel that are chopped up into tiny fine pieces. I have a bagel right now. It’s not something you want to use but it’s what I had lying around. So, what I did was I took about a half a cup of hot drippings from the bottom of the turkey and I tossed it in with the bagel pieces that are real small. Like I said, I chopped then fairly small to help soften them up a little. We’ll be piling on butter laden onions and sausage. So, we’ll soften it up and we’ll bake it. Okay, now for the sausage stuffing. One of the key is mozzarella cheese and you do not want to use fresh milk in this. It will disappear. It will be a waste of money. Use the standard block, Biazzo, Sorrento, whatever you can. It’s usually on sale right now for about $2.00 for a pound of package. So, this is jut one pound. If I was making the big one, we’re going to need probably two packages of it but it’s just one of that. Our butter melted after a few flakes of the pepperoncini in there and now, I’ll add my onion. The onion in there is sautéing away. I’m going to sauté that until it gets translucent. I’m not looking to caramelize this at all. I’m not going to hit with some crack black pepper and then will get our sausage in. So, I got my sausage into the pan. Normally, I would just use hot sausages but my sister’s actually coming over and “I don’t like the hot sausage. It’s too hot.” That looks three links of sweet sausage and then two -- there’s a piece of one. I add these Tuscan sausages that I made. I had some in the freezer sill. So, if you go to the earlier episode, I don’t know what that episode is, maybe 22. I will link it up. Unlike other host who can just tell someone else to link up, I actually have to do it. So, it’s a half sweet sausage, half the Tuscan sausage and we’re going to get that all cooked up and get it into our oven. So, that is the source of my poor lighting. I couldn’t figure it out the other day why it was so dark in here and I never got to lift my pumpkin head. So, I added some celery into the stuffing which is a balancing thing because while my sister does not like celery and carrots, my wife does. I have to listen to both their big mouths, so my sister is no hot sausage in there. So, they’ll get celery to balance it out because the Lord knows I’ll never hear the end of it from neither one of them. There’s the sausage and mixture and everything into the bowl. I’m going to mix it up then put it in the pan and then get it in the oven. We lose the audio and the last clip of serving the sausage. www.kahunasfoodandwine.com