Ingredients:
1 lb organic pork sausage
6 cups ½ inch cube homemade style white bread
6 cups ½ inch cube homemade style wheat bread
2 cups finely chopped onion
1 cup finely chopped celery
6 tablespoons butter
1 tsp rubbed sage
1 tsp dried ground thyme (not leaves)
1 tsp salt
½ tsp freshly ground pepper
1 ½ - 2 cups chicken broth
Directions:
In a 400 degree oven, toast bread cubes 5-7 minutes on cookie sheets, until barely golden. In a large pot, melt butter and cook onion and celery over medium heat for 3 minutes until soft. Add sausage and cook until no longer pink. Remove from heat and drain sausage mixture on a paper towel. Add back to pot and add bread cubes, herbs, salt, pepper and chicken broth. Toss well and adjust seasoning if needed.
If you are going to stuff the turkey, make the stuffing the night before and keep in the pot or bowl in the refrigerator. Don’t stuff the turkey until right before it goes into the oven. Also, don’t pack too tight, it will expand while it cooks. You might want to use a slice of bread to cover the opening. If you are going to bake the stuffing separate from the turkey, transfer to a baking dish and bake at 325 degrees for about 20 minutes until heated through. This is also a good way to cook what does not fit inside the turkey.
1 lb organic pork sausage
6 cups ½ inch cube homemade style white bread
6 cups ½ inch cube homemade style wheat bread
2 cups finely chopped onion
1 cup finely chopped celery
6 tablespoons butter
1 tsp rubbed sage
1 tsp dried ground thyme (not leaves)
1 tsp salt
½ tsp freshly ground pepper
1 ½ - 2 cups chicken broth
Directions:
In a 400 degree oven, toast bread cubes 5-7 minutes on cookie sheets, until barely golden. In a large pot, melt butter and cook onion and celery over medium heat for 3 minutes until soft. Add sausage and cook until no longer pink. Remove from heat and drain sausage mixture on a paper towel. Add back to pot and add bread cubes, herbs, salt, pepper and chicken broth. Toss well and adjust seasoning if needed.
If you are going to stuff the turkey, make the stuffing the night before and keep in the pot or bowl in the refrigerator. Don’t stuff the turkey until right before it goes into the oven. Also, don’t pack too tight, it will expand while it cooks. You might want to use a slice of bread to cover the opening. If you are going to bake the stuffing separate from the turkey, transfer to a baking dish and bake at 325 degrees for about 20 minutes until heated through. This is also a good way to cook what does not fit inside the turkey.
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