Delicious Turkey Stuffing with a Bratwurst Bang!

By Mark Wilhelms

Sausage Turkey Stuffing

No Thanksgiving dinner would be complete without stuffing. Whether you are making the stuffing inside the bird or on the stovetop, this side dish is always a favorite and a must. The Chefs in our top secret underground test kitchens at Red Meat Market determined our new line of Locally Delicious Bratwurst provides an exciting new culinary treat to any stuffing recipe!  Whether its Herman the German or Mother Choriza or even our Hula Girl; These Brats will add a new “Bang” to your Thanksgiving dinner!

Check it out!

10 to 12 lb. Turkey

1/2 to 3/4 lb. of any Red Meat Market Locally Delicious Sausage! (that’s 3-4 sausages)
3 cups herbed bread cubes or packaged stuffing mix
3 tbsp. butter or margarine
1/3 to 1/2 cup onion, diced small
1/3 to 1/2 cup celery, diced small
1/3 to 1/2 cup pecans, coarsely chopped
1/3 cup chicken stock, or turkey stock, as needed

DIRECTIONS

     
  1. Remove the sausage from the casing and cut into 1/2-inch pieces or smaller.
  2.  
  3. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.
  4.  
  5. In a large bowl, mix all ingredients, adding enough stock to achieve the desired moistness.
  6.  
  7. Fill turkey cavity with stuffing and roast turkey as desired.
  8.  
  9. After roasting, remove all stuffing from bird to serve and promptly refrigerate any leftovers.  


TIP

When using our fresh sausage, you MUST brown the sausage first. If the stuffing will be cooked inside the turkey, mix it a little drier, as the juices from the bird will soak in and increase the moisture. Be sure to check stuffing temperature as well as the turkey’s internal temperature to determine doneness. If the stuffing will be cooked separately, bake at 325F to an internal temperature of 160F.

Don’t forget you can get our sausages from Artizone!

Mother Choriza Wisconsin Tub Brat Hula Girl Sausage Sweet Guidos BBQ Sausage Killbaza Sausage Herman The German

Mark Wilhelms is the Founder of Red Meat Market. You can find Mark on and Twitter