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Richard’s Stuffing Supreme

Holiday Favorite Recipes, Side Dish Recipes | 0 comments

This recipe is from my friend Richard Leach, who says: “Richard’s Stuffing Supreme is guaranteed to bring you to a new stuffing dimension and raves from the family. Everybody seems to like this Christmas or Thanksgiving embellishment to the standard bill of fare, as it always gets comments. This is a double hand-me-down. The basis is my mother’s plain sausage stuffing but I’m not one to leave things alone in a creative mood. So, many moons ago when I landed the marital job of chief stuffer, this is what happened… (to the Christmas snacks). Therefore, this is also a hand-me-down from my past life – 17 years of marriage. So why, you ask, does a single guy do such a big bird with pans of stuffing? After totally missing my turkey the first Christmas after marriage, I vowed to do it right and never miss another year… I love turkey but I don’t like to overdose at the holiday either. I have a freezer. I was just finishing my wonderful turkey at Labour Day… it was great!”

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Richard's Stuffing Supreme

Richard Leach
Print Recipe Pin Recipe
Course Side Dish

Ingredients
  

  • 1 1/2 - 2 loaves of fresh bread
  • 1 pound sleeve of sausage meat
  • 1 cup chopped Spanish onion flat ones are sweeter
  • 1 - 2 apples cubed to 1/2 inch chunks
  • 1/3 to 1/2 tin of mixed nuts/cashews no peanuts, halved or quartered, not really chopped
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 teaspoons poultry seasoning or any mixture of sage, savory, thyme, marjoram, etc.
  • 1/2 teaspoon ginger

Instructions
 

  • Use fresh bread because a soft moist dressing is needed to bind the other ingredients. Tear up the bread and add a little water as needed, to thoroughly squeeze the life out of the bread creating a pasty or mucky consistency (hey, directions don't have to taste good).
  • Add seasoning, sausage, onion, apple and nut pieces, and play in the mixture until evenly mixed.
  • Stuff George (err, the turkey's name at my house) and roast.
  • Note: Ginger is added because it will tame the possibility of indigestion often caused by poultry seasonings. Also, if you lay strips of bacon over the top of the bird's body and legs you can forget the basting and enjoy the day (thanks, Mom).
  • Makes enough for an 12 to 14 pound turkey and at least one, probably two meatloaf pans. I obviously agree with Joan, stuffing makes the dinner, but you will find my Stuffing Supreme is a terrific blend of flavours that can be a stand-alone meatloaf dish. It can be frozen and used in later months, and it also makes terrific quick sandwich material. Caution: loaf pans will have to come out earlier than the turkey.

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