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My review
Tom Szaller's Great Pan or Bird Stuffing
Tom Szaller
"This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird."
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Ingredients
1 h 45 m servings 258Original recipe yields 25 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
- Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
- Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
- Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
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Reviews
Read all reviews 2530 Ratings
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Most helpful positive review
12/14/2004
My family can't get enough of this, I made it for Thanksgiving and had to make it for twice since then! My any changes is adding celery, 2 tsp sage and rosemary and lightly toasting the bread b...
Most helpful critical review
10/13/2012
If you’re a traditional bread stuffing purist don’t try this, especially on Thanksgiving when you don’t want to take any chances! I was after something different tonight and this was it. Gre...
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12/14/2004
My family can't get enough of this, I made it for Thanksgiving and had to make it for twice since then! My any changes is adding celery, 2 tsp sage and rosemary and lightly toasting the bread b...
12/28/2002
I tend to try a new stuffing recipe every year. I have made many stuufings from fruit ones to the ordinary sage cornbread kind. But I'll tell you something, I tried this one for the first time t...
10/13/2012
If you’re a traditional bread stuffing purist don’t try this, especially on Thanksgiving when you don’t want to take any chances! I was after something different tonight and this was it. Gre...
10/25/2005
This is a really versitile recipe. I've made it half a dozen times. I use it to stuff mushrooms, flank steak and birds. Great everytime.
11/24/2000
The best I made. Nice compliment for a deep-fried cajun flavored turkey.
12/27/2004
I did not care for this recipe. It is a good thing I had several other side dishes. This is definately not worth the work or effort for me.
11/26/2008
I love this recipe.. I add water chestnuts and make it with chicken broth instead of water. It's great!
10/5/2004
My boyfriend and I have been making this recipe for the last four Thanksgivings and it is invariably the star course! We've even made this as the main dish for dinners. Very filling and delic...