Sausage and Mushroom Stuffing

Ingredients

• 1 pound sausage in bulk
• 1 turkey gizzard
• 1 turkey liver
• 1 turkey heart
• ¾ pound onions, finely chopped, about 2 cups
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried marjoram
• 1 ½ cups finely chopped celery
• ½ pound thin-sliced mushrooms, about 2 cups
• 2 cups bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    265 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 15 grams protein; 106 milligrams cholesterol; 541 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 14-pound turkey

Preparation

1. Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
2. Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
3. Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.

About 15 minutes