We crafted this sausage as the perfect complement to stuffing—with ingredients from Community Foods producers Peterson Craftsman Meats, Pork & Plants and Hoch Orchard. Try our recipe and start a new tradition.
Our sausage makers craft Seward-made meat items at the production kitchen at Seward Co-op Creamery Café. Below are some tips and a recipe for making stuffing with our Stuffing Sausage. The Stuffing Sausage is made with Peterson Craftsman Meats pork, Pork & Plants back fat, Hoch Orchard organic, biodynamic winecrisp apples and organic herbs and spices.
There are two common ways to make stuffing: Cook it on its own or cook it inside your turkey. Not sure which approach is best? Consulting your elders will surely produce some strong opinions. Either way you cook it, pay attention to the temp.
If cooking your stuffing separately, use an oven-safe dish. Cook covered or with some liquid added to keep the stuffing moist. Cook in a medium-heat oven (325-375 degrees Fahrenheit) to 155 degrees Fahrenheit to eliminate risk of food-borne illness. If cooking your stuffing inside a bird, make sure the temperature reaches 165 to kill any pathogens that can be found in poultry. Don't overstuff the cavity or it will be difficult to cook the stuffing thoroughly.
Second: Simple recipe
I suggest 1 pound of meat stuffing for every 6-7 pounds of turkey—and a pound of dried bread or 8-10 cups of breadcrumbs. I prefer to use well-baked loaves such as Rustica Bakery levain or olive bread, or Baker's Field Flour & Bread loaves. Cubes of bread have lots of pockets to hold the juices and fats. Breadcrumbs will make a texture more like mashed potatoes—spongy and dense. Want to get a little fancier? Try the simple recipe below.
Seward-made Stuffing Sausage Stuffing
1 large onion, diced
3 stalks celery, diced
1/4 c. golden raisins
1 lb. Seward-made Stuffing Sausage
3 c. stale bread, cut in 1-inch cubes
1-2 c. broth, depending on preferred moisture level
Sauté vegetables until translucent. Add Seward-made Stuffing Sausage to vegetables; brown meat and break up. Add broth to moisten but not saturate bread cubes. Cook at 350 degrees Fahrenheit, covered for 30 minutes and uncovered for 15 minutes.