How to Cook Stuffing Outside the Turkey

Preparing stuffing outside of the turkey is a good way to ensure sufficient quantities at holiday time, as a double batch can be prepared, half cooked inside the bird and half cooked outside. With the increased popularity of deep frying turkeys, this method of preparing stuffing is useful to know. For vegetarians, this cooking method allows them to enjoy stuffing while remaining meat free.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 13 x 9 x 2-inch baking pan, greased
• Aluminum foil
• Large skillet, preferably non-stick
• 4 tbsp. butter
• 1/2 lb. spicy pork sausage, casing removed
• 1 cup onion, diced
• 2 cups celery, chopped
• 1 loaf french bread cut into 1-inch cubes (about 5 cups)
• 1 tart apple, peeled and chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2 1/3 cups chicken stock
• 1 tsp. salt
• 2 tsp. poultry seasoning
• Large mixing bowl

1. Preheat the oven to 350 degrees F. Melt the butter in the skillet.

2. Add sausage, onion, poultry seasoning and celery to the skillet. Cook on medium heat until sausage is no longer pink, approximately 8 to 10 minutes.

3. Combine bread cubes, salt, cranberries, apple and pecans in large mixing bowl. Add the sausage mixture. Gradually add the broth to the stuffing until everything is moistened.

4. Spoon the stuffing into the greased pan. Cover it with aluminum foil.

5. Bake for 25 minutes. Remove the foil and bake an additional 10 to 15 minutes, or until the top becomes brown. Serve immediately for best flavor.

Tips & Warnings

• Ensure the stuffing has enough moisture; add more broth if required. Walnuts may be substituted for the pecans. Mild sausage may be used in lieu of spicy.

References

• stuffing recipes
• holiday stuffing

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