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I need a new stuffing recipe! Nothing sweet, the critics prefer savoury...Anyone?

This is the best stuffing I've ever had, and it's SO easy!!!!! It's from our friends we visited in Luxembourg last year at Christmas. Trust me, it's DELISH!!!!

Here are a few notes from me, followed by the recipe as written by our friend:

(1) I don't use 1/2 cup butter. I fry the onions with a bit of olive oil, and then I pour just enough melted butter over the stuffing to moisten it just a bit -- maybe 2 tbsp.

(2) After I fry the onions, I remove them from the pan and then cook the sausage separately.

(3) I use spicy hot Italian sausages. I squeeze the sausage out of the casing into bite-sized pieces, then add some water to the pan. I find that the water keeps the sausage from drying out, and it seems to help pull some of the fat away from the sausage. After the sausage is cooked, I spoon it onto a plate covered with a paper towel to absorb any excess water and fat.

(4) You don't need to add any spices -- really!!

Ingredients:

1 Fry pan
1 large mixing bowl
1 loaf of bread (unsliced preferred)
1/2 a cup of butter
1 or 2 medium sized onions
Some olive oil
2 or 3 small and tasty sausages
*spicing optional - classic parsely, sage, rosemary, and thyme

Procedure:

Peel and chop / cube 1 or 2 small to medium sized onions.
Low temperature fry / saute the chopped onion (in butter or olive oil) to the point just before they caramelize.
Squeeze out the contents of your sausages (in bite sized chunks) into the same fry pan with the onions.
Cook the sausage bits with the onions until the sausage bits are brown all over.
Tear up the loaf of bread into bite sized chunks. *My dad says crustier / more stale bread is best, but fresh works fine imo.
Melt 1/2 cup of butter on low setting in the microwave.
Pour melted butter into mixing bowl with bread chunks.
Mix / stir the melted butter in with the bread chunks.
Pour cooked onion and sausage mixture into the mixing bowl with the bread chunks directly from the cooling frypan.
Continue mixing / stirring.
Add spices to taste (I did not add any to the stuffing I served you - the sausage probably had some).
Stuff da Bird!

The consistency of the bread / stuffing should be damp, not soaked or sopping wet. If the bread is too dry, add a little olive oil or more melted butter until you get the consistency you want!

Thats it, Good Luck!

Thanks smoodg........still think it would be ok without the sausage?
DS loves stuffing, but we have the no meat claus........The spices may make up for taste?

I will do a trial run on Sat and see how it goes!

Tell DS it's tofu

Well, if you use the spices that are in the sausage, that might work. Here's a list of seasonings from an Italian sausage recipe:

* 2 tablespoons salt
* 3 teaspoons fennel seed
* 2 teaspoons sugar
* 1 tablespoon crushed hot pepper
* 1 teaspoon caraway seed
* 3 teaspoons coriander
* 3 cloves garlic, crushed

I'd use those seasonings, but in smaller quantities.

One of the food items that I really miss since becoming vegetarian is my dad's stuffing (passed down to him from his mom). Looking at the ingredients now though, they seem quite yucky to me. He does make a portion of it without meat for me though.

Nan's Stuffing
==========
Melt some butter in a pan. Add one medium chopped onion.
Add the following mixture and stir for a few minutes:
- 4 cups of crumbs
- 1/2 tsp of salt
- 2 or more tbsp of sage (dad usually uses 3 - 4)
- pepper
- 1 egg to moisten enough to mix together
Boil heart, liver and giblets for 15 - 20 minutes, then grind up and add to above mixture using the liquid to moisten.

smoodgie Wrote:Tell DS it's tofu

You know, I'm a vegetarian myself. If someone ever did that to me, I'd have to hurt smoodgie. By smoodige I mean the person that would dare to suggest such a cruel thing (of course).

Awwww, Q, I was just teasin'!!!! I'd never try to pass off tofu as meat to a vegetarian Just like I'd never want anyone to try to pass off celery as chocolate to me

Did you try looking for vegetarian stuffing recipes at allrecipes.com??

Thanks khyo, I could try yours out too before Tuesday. I think I'll use veg broth instead of the innards though......