Pass The Stuffing IV : Dad's Meat+Mushroom, Moist Bread, Chestnut, Sausage+Rice! 🌞

Last edited Thu Nov 20, 2025, 03:42 PM - Edit history (1)

Stuffing Brunch

I feel compelled to offer what I always thought was the best part of a good Turkey
Feast. Our family always enjoyed the relaxed ambience of the next day’s brunch.
Dad would step up to the stove, warmup the black, cast-iron frying pan, chop a
few onions and start tossing in the leftovers.

A small pot was used to reheat the gravy, and
in a matter of minutes a big platter of food was
placed in the middle of the table and we all tucked in
for a hearty meal.

Dad’s secret ingredient was the onions. The
smell of fried onions inspires appetites around the
world. My turkey stuffing is fairly well laced with
onions but when I cook it up in “leftover brunch” I
add all the leftover cooked vegetables; the potatoes,
turnips, Brussels sprouts, green beans and, as
mentioned, at least one onion, coarsely chopped and
fried with a bit of canola oil before anything else is
tossed into the frying pan.

Do I have to suggest that the hot gravy should be poured
over the works, dressed up with a fresh grind of black pepper?
The complete recipe for this treat is on the very next page.


Dad’s Stuffing

1 lb pork sausage meat
1/2 lb sliced mushrooms
1 large onion, chopped
3 celery stalks, chopped
3 cups stale bread crumbs
1/2 cup finely minced carrot
2 tbsp canola oil
1 tsp fresh ground pepper
1/2 tsp dried sage
1/2 tsp cayenne pepper (optional)
1/2 tsp dried summer savoury

Sauté pork sausage meat in a large skillet, breaking up the pieces
while stirring. Drain the cooked meat, and reserve. In 2 tbsp of
canola oil over medium heat cook the vegetables for 2-3 minutes.
Add the sliced mushrooms, the bread and the reserved sausage
meat, stirring all ingredients together while adding the pepper and
dried herbs.


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Next Day’s Treasure - How to make a Hash of it!

4 cups cooked stuffing (refrigerated)
1 tbsp canola oil
1 large, coarsely chopped onion
1 cup leftover mashed turnip
1 cup leftover mashed potato
1 cup green beans
1 cup kernel corn

Heat canola oil in large skillet on medium high, add onions and
sauté until softened. Add leftover stuffing, stirring to incorporate
onions. Add leftover turnip, potatoes, beans and corn, folding
these vegetables into the stuffing. Turn ingredients and reduce
heat to medium low to prevent burning. Serve in the most casual
way possible and offer reheated gravy to those who want it. This
is a great meal to enjoy watching re-runs of old movies on TV with
the children.


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Moist Bread Stuffing

2 tbsp butter or margarine
1 cup diced celery
1 cup chopped onions
3/4 cup chicken broth
1/4 cup parsley
1 tsp salt
2 tbsp poultry seasoning
1/2 tsp pepper
10 cups white bread cubes
1 egg, slightly beaten

In large saucepan over medium heat, melt butter or margarine. Cook
celery and onions for about two minutes. Add chicken broth and
continue to simmer until tender, about 10 minutes. Remove from
heat and add parsley, salt, pepper, and poultry seasoning. Stir until
well-blended. Add to bread cubes, then add egg and mix together
well.

Makes 14 servings.

PER SERVING Stuffing can be made in advance,
Store it in the refrigerator in an airtight container
for up to two days or freeze it for 4 weeks.


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Chestnut Stuffing

Moist bread Stuffing (see above)

1/2 lb chestnuts 250g

To the moist bread stuffing add:

Shelled chestnuts.

To shell the chestnuts:

Mark an ‘X’ in the flat side of each chestnut with a sharp knife.

Put chestnuts in a saucepan and cover with water. Bring to a
boil overhigh heat and cook for 1 minute. Remove from heat

and with a slotted spoon remove 3-4 chestnuts at a time.
Remove shells and skins and chop coarsely.

Makes 14 servings.

Be Careful ; To avoid illness from bacteria, don't stuff poultry
until just before you are ready to cook it. Always thoroughly
wash any utensils or surfaces raw poultry has contacted.


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Sausage-Rice Stuffing

3/4 cup long grain rice, raw (Ed. or Wild Rice like above pic!)
1/2 1b sweet Italian sausage, casing removed
1 green onion, thinly sliced
1/8 tsp pepper

Prepare rice as label directs. Meanwhile in large saucepan over
medium heat, cook sausage meat until well browned, breaking
apart with fork, Drain well. Toss rice with sausage, onion and
pepper.

Makes 14 servings.

Another Caution:

Always remove leftover stuffing from the turkey as soon as
possible and store separately in an airtight container in the
refrigerator.

All the above from "The Great Canadian Turkey Cookbook"
https://www.goodreads.com/book/show/76961977-the-great-canadian-turkey-cookbook

As always, tweak recipes to your needs!
Don't follow slavishly!
Be bold! Trust your judgement! Enjoy.

Believe it or not, there's still more to come!