Tom Szaller's Great Pan or Bird Stuffing

Name: Tom Szaller's Great Pan or Bird Stuffing
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 25 servings
Ingredients: 6 ounces sliced bacon; 1 pound ground pork sausage; 1 ½ pounds sweet onions, peeled and chopped; 2 green bell peppers, chopped; 2 red bell peppers, chopped; 1 cup fresh mushrooms, sliced; ½ cup butter; 1 tablespoon ground black pepper; 2 tablespoons celery salt; 1 tablespoon seasoning salt; 2 ½ tablespoons poultry seasoning; 1 tablespoon dried basil; 2 tablespoons garlic powder; 4 cups water; 3 (1 pound) loaves white bread, torn into pieces

Rating: 4.44 stars

32 Ratings
25 Reviews
4 Photos

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.

By Tom Szaller

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Recipe Summary

prep:

45 mins

cook:

1 hr

total:

1 hr 45 mins

Servings:

Yield:

25 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 2
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Step 3
Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Nutrition Facts

Per Serving:

258 calories; protein 8.3g; carbohydrates 32.6g; fat 10.5g; cholesterol 22.6mg; sodium 1079.8mg. Full Nutrition

Reviews (25)

Most helpful positive review

VORCHA

02/18/2005

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 before mixing with the other ingredients. Otherwise fantastic! I have used this several times to make stuffed porkchops and with a pork crown roast. Read More

Helpful

(29)

Most helpful critical review

naples34102

10/14/2012

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. Green peppers in stuffing was a first for me. So was bacon. And this was the first time I did not add a beaten egg. Rather than boiling the vegetables bacon and sausage I browned the meats and sweated the vegetables. I added the warmed broth to the combined ingredients. I used about 1/3 less of the spices called for which proved to be a good call for us. Bottom line? Eh nice to try but not a repeat for us. There was so much going on with this stuffing that the bread part of bread stuffing was lost. Two stars from Hubs and I m being generous with my three. Read More

Helpful

(17)

32 Ratings

5 star values: 23
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

VORCHA

02/18/2005

Helpful

(29)

REDDRAGONQUEEN76

10/09/2003

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 this year. Next year I am going to use the same one. This is the best dressing ever all I did to alter it was add about 2 tablespoons of sage. otherwise it is perfect and the only one I will use in years to come. Read More

Helpful

(23)

KITCHENKWEEN1

10/26/2005

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. Read More

Helpful

(17)

naples34102

10/13/2012

Helpful

(17)

Fancypants

10/24/2002

The best I made. Nice compliment for a deep-fried cajun flavored turkey. Read More

Helpful

(12)

Keri St

12/03/2013

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. Read More

Helpful

(11)

Stacy

11/28/2008

A little time consuming but worth it! Read More

Helpful

(8)

IRONMAIDEN1

06/09/2009

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 delicious! Thank you Mr Szaller! Update (6/7/09): Just to add that almost five years later my now-husband and I still love this recipe. It is an integral part of our Thanksgiving meal! Read More

Helpful

(8)

AftonAmy

11/26/2008

I love this recipe.. I add water chestnuts and make it with chicken broth instead of water. It's great! Read More

Helpful

(8)

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All Reviews for Tom Szaller's Great Pan or Bird Stuffing

- of Reviews

Tom Szaller's Great Pan or Bird Stuffing

Servings Per Recipe: 25
Calories: 258.1

% Daily Value *

protein: 17 %

carbohydrates: 11 %

dietary fiber: 10 %

sugars:

fat: 16 %

saturated fat: 22 %

cholesterol: 8 %

vitamin a iu: 10 %

niacin equivalents: 38 %

vitamin b6: 13 %

vitamin c: 38 %

folate: 18 %

calcium: 11 %

iron: 15 %

magnesium: 9 %

potassium: 6 %

sodium: 43 %

thiamin: 27 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.