CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-09-15
Serves: any
Prep Time: 60m+
Difficulty: difficult
Backpacking: No
Ingredients
- Ingredients:
- 2 pounds of fennel pork sausage.
- 1/2 basket of mushrooms
- 2 carrots shredded
- 1 red pepper
- 4 storks celery
- 1 1/2 large Spanish onions.
- 2/3 cups of raisins (plumped).
- 1/2 c fresh chopped parsley
- 3 eggs
- 2 large loafs of white bread (23 ozs.)
- 1/2 c olive oil
- 1 1/2 Tbs. Bell Turkey Seasoning.
- 1 1/2 Tsp. black pepper
- 1 1/2 Tsp. garlic powder.
- An Important Tip#1: have plenty of bowls out for chopping and cooling and for the final mix place all cooled meat and vegetables with squeezed bread in a 9 to 12 quart pot for ease of final mixing.
Instructions
Start by: browning sausage meat in a large fry pan, set aside in bowl and cool. In same pan saute all vegetables starting with onions first, carrots, etc. saute all until soft & brown adding raisins towards the end of frying; set aside & cool. Add vegetables to meat. Quick soak bread and squeeze off water; add bread to meat/vegetables and 3 eggs. Mix well in large pot. Add seasoning and mix very well.
Tip 2: Don't be afraid to over season the bread absorbs a lot so end result… season to taste. Fry stuffing mixture in same large pan, the reason is to cook and lightly brown mixture, cook eggs and remove extra dampness.
Stuffing when cooled can be used then to stuff foul or ham. I prefer to place from fry pan to aluminum baking tray at 350 for an hour bake/brown in oven.
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