Sausage Stuffing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: ame nielsen

Sausage Stuffing

Pork sausage meat, 1/2 pound
Mushrooms, minced, 1/4 cup
Salt, 1 teaspoon
Onion, chopped, 2 tablespoons
Bread crumbs, soft, 2 and 1/2 cups
Parsley, chopped, 2 tablespoons
Eggs, well beaten, 1
Pepper

Break sausage meat into small pieces and fry a crisp brown. Add minced mushrooms and cook about three minutes. add bread crumbs, chopped parsley, onion and well beaten egg. Add any other seasonings which may be desired. Sufficient to stuff one chicken.

For turkey use the proportions of: One pound pork sausage meat, 1 cup minced mushrooms, 4 tablespoons chopped onion, 2 teaspoons salt, 8 cups soft bread crumbs, 2 tablespoons chopped parsley, 2 well beaten eggs and pepper.