Sausage White Bread Stuffing is a traditional American recipe (from the American South) for a classic turkey stuffing made from bread, sausage meat, onions, celery and herb's that's moistened with chicken stock and which is typically used as a dressing for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Sausage White Bread Stuffing.
The previous evening, break the bread into small chunks, place in a large bowl then cover with a cloth and set aside to dry a little over night.
The following day, skin the sausages then brown the sausage-meat in a frying pan. Pour off most of the excess fat (leave about 100ml) then add the onion and celery and continue frying for about 8 minutes, or until the onions are tender but not coloured. Take off the heat then sprinkle over the salt, black pepper and oregano.
Turn the sausage mix into the bowl with the breadcrumbs. Scatter the parsley over the top and toss to combine. Now add just enough stock to moisten the stuffing mixture (it should be nicely damp but not runny) then use to stuff the neck and body cavity of your turkey. Alternatively, you can place the stuffing in a lidded casserole, before baking for about 35 minutes.
