Let the games begin!!
I want to make a basic bread stuffing for inside the bird (Yes I know...but I haven’t killed anyone yet!)
I want to add sausage so I’m thinking of using some homemade Boudin that’s in my freezer. Any thoughts?
Italian sausage works very well. My favorite recipe is from Bruce Aidell's, probably gotten from Gourmet, that includes Italian sausage and frozen artichokes. It's easy, delicious, and different. We cook the bird pretty straight up, just brined, no fancy rubs, and the stuffings sets it off beautifully.
Hmmm...I happen to just love bread stuffing inside the turkey - and I think sausage is a big bonus. But boudin? Is it spicy enough to carry its weight inside the bird? I'm thinkin' it might be a tad delicate, unless it's Cajun-style or boudin noir (hmmm....interesting, but not necessarily wonderful with turkey),. I think it ultimately will depend upon how that link is seasoned because you want something that will both complement and accent the turkey. 'Twere moi, I'd look harder at a definitve sage sausage, nothing smoked, or maybe a distinctive apple-thyme or sage sausage. Then again, if you wanted a Mediterrranean feel, something Italian or Greek or Portuguese - heck , even chorizo could be itneresting with the right spice rub... I think the sausage has to be determined more by your decision on the end product, and the sense you want to create with it