Note: quantities listed below make a good amount of stuffing for use in a turducken. **
** We find this to be a hearty meal when served straight. Make half of the amount listed above to serve 2-3 people a dinner-sized protion.
Put whole sausages into a skillet over med-high heat and cook for a few minutes until the meat is browned on the outside, turning frequently. Add butter, if necessary, to keep the meat from sticking to the pan.
Remove sausages from the pan and cut into bite-sized pieces. These will be returned to the pan and cooked until done with the onions and other ingredients.
Cook the onions and celery in the same pan with the sausage grease. If more fat is necessary, add butter or turkey fat. Saute until the onions are dark brown but not burned, about 10 to 12 minutes.
Add cut-up sausage pieces back to the pan and continue cooking over medium heat until the meat is done. Add garlic and paprika while cooking the meat. Stir occasionally.
Add 3 cups of turkey or chicken stock to the mixture and bring to a simmer. Continue cooking until liquid is reduced by about 1/3. This could take 10-20 minutes. Keep an eye on it and make sure it doesn't burn.
Put toasted/cubed bread crumbs in a large bowl. Pour the cooked sausage mixture over the bread crumbs and mix well. Add more bread crumbs if the mixture is too moist.
Lynn Salmon <>{
