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Tom Szaller's Great Pan or Bird Stuffing

Tom Szaller's Great Pan or Bird Stuffing

  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Tom Szaller

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 {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
  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.
  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.
  6. Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
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Reviews

VORCHA
18

VORCHA

2/18/2005

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.

REDDRAGONQUEEN76
14

REDDRAGONQUEEN76

10/9/2003

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.

KITCHENKWEEN1
12

KITCHENKWEEN1

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.

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