Kroeger and Sons Meats
Findlay Market 513-651-5543
Provided by Debbie Knueven Gannaway
8 – 10 cups of fresh bread crumbs (good bakery bread is best)
1 pound Kroeger and Sons Sausage (casings removed)
We suggest either our new Turducken sausage or one of our Italian sausages
Or, try the Maple or Southern sausage.
¼ cup butter or cooking oil
2 cups chopped onion or shallots (or sliced leeks)
2 cups celery, thinly sliced
1 tsp thyme
1 tbsp sage
1 tbsp salt
1 tsp pepper (fresh ground is best)
1 ½ cups dried cranberries or raisins or cherries
(or a ½ cup of each)
1 – 2 cups turkey broth, water or canned chicken broth
Sauté sausage in heavy skillet or dutch oven, for 8 - 10 minutes, breaking into small chunks while cooking. When fully cooked, remove sausage from pan and set aside.
Using the same pan, cook the onions and celery in butter/oil until tender.
Add herbs and seasonings while the vegetables are cooking. Add dried fruit and stir a few times so they begin to soften.
Combine the sausage with the vegetables and toss in the dry ingredients to the sausage and vegetable mixture. Add water / broth until the mixture is moist but not runny.
Stuffing can cooked in the turkey or baked separately, in a buttered casserole dish, covered with foil, 350°. Remember to butter the inside of the foil. After 30 minutes, remove foil, and bake 15 minutes more for a golden brown crust.