The below recipe for Mecox Bay Dairy Stuffing was created by Sybille van Kempen with Licia Kassim Householder for the Loaves & Fishes Farm Series Cookbook: “Mecox Bay Dairy.”
“This tried and true sausage recipe is a Sunday dinner favorite,” says van Kempen.
Ingredients (Serves 8-10)
1 lb Mecox Bay Dairy sage sausage
10 oz mushrooms, sliced
2 c chopped onions
1 c chopped celery
1 lb firm white sandwich, French, or Italian bread (including crusts), cut into ½-inch cubes (about 10 cups lightly packed)
4 oz (1 stick) unsalted butter, melted
½ c minced parsley
1 Tbsp poultry seasoning
½-1 c chicken broth or stock, as needed
Directions
Preheat oven to 350 degrees F.
Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until it is no longer pink, 8-10 minutes. Remove to a paper towel-lined plate to drain. Add mushrooms to the skillet and cook, stirring, until tender and liquid has evaporated. Set aside in a warm place.
Without wiping the skillet, add onions and celery. Cook until tender, about 5 minutes. Remove from heat and set aside in a warm place. In a large bowl, combine bread and melted butter. Add cooked vegetables, sausage, parsley, and poultry seasoning and stir to combine. Stir in the chicken stock, a little at a time, until the stuffing is lightly moist but not packed together.
Spoon the stuffing into the turkey before roasting, or moisten with additional stock and bake separately in a dish, 30-35 minutes.