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  • Premio Sausage Stuffing

    Premio Sausage Stuffing



    • 8 Crusty French Bread Rolls or Bollios
    • 1 Pound favorite Premio Sausage Removed from casing
    • 1/2 Cup diced sweet onion
    • Turkey liver and giblets (optional)
    • 3/4 teaspoon poultry seasoning
    • 1/2 Cup Red Grape juice or Cranberry Juice
    • 1 Cup sweetened dried Cranberries (Craisins)
    • 2 large Eggs
    • 1 Cup Milk
    How to make Premio Sausage Stuffing:
    Rip or cut buns into small chunks and place in a large bowl. In a large skillet over medium-high heat, brown the sausages, onion and diced giblets (if using).Sprinkle with seasoning. When browned and fully cooked combine the sausage mixture with the bread.  Pour the juice into the hot skillet scraping the bottom with a wooden spoon to get the tasty bits.  When the liquid has reduced by half, add the cranberries and toss to combine.  Add the mixture to the bread.  In a small bowl, whisk the eggs and milk and add to the bread.  Butter or grease a covered baking dish or cover with foil and bake at 350º F for 60 minutes.  Remove the foil for the last 10 minutes of baking for a nice golden color. Drizzle some of the cooked turkey juice over the top for the final 10 minutes of baking, if desired. Serves 8-10 takes 15 minutes for prep and 60 minutes for cooking.

    Recipe submitted by Peter H.

Tailgate Contest 2012 Jets
Tailgate Contest 2012 Giants






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