November 21, 2015

Sage and Onion Sausage Stuffing Recipe

In By the Shores of Silver Lake,  Pa was excited for the first spring flock of geese and excited the family about a roast goose for dinner. Mary and Laura began to bicker about how to make it. Mary wanted sage stuffing, but Laura wanted onion in the stuffing. In the end, it didn't matter; no stuffing was needed.
"Girls, girls," Ma said in distress. "I can't think what's got into you. And I never heard of anything so silly! You both know we have no sage, nor onion either."
The door opened, and Pa came in. Soberly he put his gun in its place. "Not a goose within gunshot," he said.
Why not combine the two to make a delicious sage and onion stuffing? This sausage stuffing recipe was my grandmother's. Like other "recipes" from women of her generation, it's more of a process than exact measurements. It may not use fresh sage like Ma would have, but I hope you'll try it.

Sausage Stuffing Recipe

1 1/4 cup finely chopped celery
1 1/4 cup finely chopped onion
1/3 cup butter
3-4 cups chicken broth (or water)
1/2 pound sausage
3 teaspoons sage
1 bag seasoned croutons (or homemade croutons)

1. Place the butter, celery, and onion in a saucepan. Cover with chicken broth (or water). Cook for 5-7 minutes over medium heat. Do not drain.
2. Form a large, thin patty with the sausage. Brown both sides and then crumble the meat. 
3. Place the onion mixture and liquid in a large bowl. Mix in the sausage and sage. Gently add the croutons and stir gently. Add more broth or water if the mixture seems dry. 
4. Place stuffing in a greased casserole dish. Cover with aluminum foil.
5. Bake at 375° for 20 minutes. Remove foil and bake for 3-5 more minutes.

Do you think Ma could have helped Mary and Laura to compromise with a recipe like this? See more Little House activities and recipes

~ Annette Whipple