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Home : Side Dishes : Venison Stuffing

Serves 6 (2 quart)
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Venison Stuffing

Contributed by: Chris WebAdmin. of


  • 1 1-pound loaf sourdough bread
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1/2 pound fresh bulk pork sausage
  • 1/3 pound ground venison
  • 1 quart milk
  • 1/2 cup chopped parsley
  • salt, pepper and thyme to taste


With a serrated bread knife, cut the bread into 1 inch cubes. Dry the cubes overnight.

Saute the onion and celery in the butter until transparent; set aside.

Saute the sausage meat and ground venison, stirring until crumbled and cook through (about 10 minutes)

In a large bowl, soak the break in as much milk as it will absorb, using an entire quart if necessary. Add the sauteed onion and celery, cooked sausage and venison, parsley, salt, and pepper and thyme to taste. Mix well.

Put stuffing in a well buttered 2 quart casserole dish, and bake in a 375 F oven, uncovered, for 1 to 1-1/2 hours until nicely browned.

Serving Size: Serves 6 (2 quart)



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