Recipe for Mecox Bay Dairy Stuffing: From the Loaves & Fishes Farm Series

Sybille van Kempen and Licia Kassim Householder. Photo by Conor Harrigan

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

Mecox Bay Dairy Stuffing. Photo by Conor Harrigan

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.

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