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House & Garden

Sausage Stuffing

By James Beard

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Recipe information

  • Yield

    Makes 3 cups

Ingredients

2 pounds rather fat shoulder or loin of pork (about 60 percent lean and 40 percent fat), ground coarsely
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ginger
1 teaspoon or more of fresh tarragon or whichever herb is used in thebread stuffing
Large dash Tabasco
1/2 teaspoon crushed anise seeds
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