Stuffing recipe for Thanksgiving

November 8, 5:59 PMPasco County Food ExaminerSusan Slade

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Thanksgiving turkey
Wikimedia Commons

Stuffing, either inside the turkey, or separate in a Pyrex dish, makes a holiday dinner table extra special.  In England, sage and onion, is the most popular recipe.  Our family's favorite is to have sausage meat with the sage and onion, to give the stuffing the 'Wow' factor.

Sausage meat, sage and onion stuffing

• 8 ounces of sausage meat
• 3 onions chopped
• 4 ounces breadcrumbs
• 2 teaspoons of fresh or dried chopped sage
• half pint of water
• 1 egg
• salt and pepper (optional)

In a large bowl add all the ingredients apart from the water.  Mix really well so that it is evenly distributed.  Boil the water and pour over the mixture.  Let is stand for 15 minutes.  If the water hasn't been completely absorbed in the mixture, give it a stir.

Put stuffing into both ends of the turkey.  Any remaining stuffing can be cooked in a Pyrex bowl.  Cook turkey as directed on the packaging.

This recipes is enough for all the family gathering at Thanksgiving.  However,  we have enough leftovers  to enjoy for several days. 

If you like British food check out:

Yorkshire pudding

Roast potatoes

Rum, brandy, or sherry trifle