This is another German recipe handed down from my Grandmother, Lucy Murphy (Maurer). It has a great flavor all by itself, but really enhances poultry when stuffed in the “bird” and roasted together. This was and is my favorite part of Thanksgiving!!
German Sausage Stuffing
- By Timothy J. Murphy
Ingredients
2-pounds Sausage (Jimmy Dean style)
1-14 to 16 ounce package of Cubed Bread Crumbs, seasoned or plain.
1-stick of Butter or Margarine, melted
2-Eggs
Warm Water as needed
Directions
Brown the Sausage completely, breaking it apart as it cooks. Place the Bread Crumbs in a large bowl. Pour the cooked Sausage over the Bread Crumbs, being certain to drain off any excessive grease. Let cool until it can be touched by hand. Add the 2 Eggs and melted Butter/Margarine over top the Sausage. Mix by hand completely, adding the warm water as necessary. You want the stuffing mix to stay together and appear moist, but not so much that it sticks to your fingers. Either stuff the ”bird” at this point or place in a casserole dish and bake until browned and crispy on top. Note: This preparation can also be made in advance and refrigerated until needed.