|Originally posted by annabelle33
And as long as you stuff the turkey immediately before putting it in the oven and cook it through thoroughly it's not dangerous.
That's what I heard, too. But I have seen birds stuffed at the grocery store DAYS before Thanksgiving, and I would never eat one of those.
My SIL made some WONDERFUL stuffing one year - I forgot about this for the TCS cookbook. I would have never thought of adding sausage to stuffing. My mom's sage stuffing is wonderful, but this is a close second:
1/2 lb. bulk Italian Sausage
1/4 c. Butter
1/2 lb. Fresh Mushroom sliced
3/4 c. chopped celery
1 med. onion, chopped
1 tsp. Poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
6 c. Unseasoned stuffing croutons or dry bread cubes
2 1/2 to 3 c. chicken broth
In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt & pepper. Transfer to large bowl; add croutons and enough broth to moisten. Place in a greased 2 quart baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes. (serves 8).