Description
NOTE: Your will always want to double this recipe. This recipe is for a 12 pound turkey, it is never enough, trust me. Always double. That way you have enough for stuffing the bird and making a nice side dish of it that you can bake in the oven. Doubled measurements are in (parenthesis: note you cannot doublet SALT or it will be too salty with the sausage).
Ingredients
3/4 cup chopped yellow onions (to double: 1.5 cups)
1 1/2 cups chopped celery w/ leaves (to double: 3 cups)
1 cup butter (to double: 2 cups) (to lighten it up, sub out 1/2 cup butter with 1 cup beef, chicken or veggie broth).
9 cups bread cubes (this is about 1 regular size grocery store loaf; to double = 18 cups, don’t be scared, it’s 2 small grocery loaves).
1 lb. browned ground sausage (to double: 2 lbs.)
2 tsp. salt (to double: 3 tsp. NOT 4)
1 1/2 tsp. dried sage (to double: 1 Tbsp.)
1 Tbsp. dried thyme (to double: 2 Tbsp.)
1/2 tsp. black pepper (to double: 1 tsp.)
Instructions
- Brown the SAUSAGE in a medium sized skillet. Set aside.
- In large deep skillet, place chopped ONION, chopped CELERY and BUTTER.
- Add 1/3 of the cubed BREAD pieces into your large skillet & toss.
- Transfer stuffing to a large bowl and add SAUSAGE and the rest of the BREAD. Toss.
- Add the SALT, SAGE, THYME & BLACK PEPPER. Toss.
- Stuff your turkey and place the extra stuffing in a shallow baking dish. Bake at 350 for 30 minutes.
Notes
GLUTEN-FREE: Use gluten-free bread.
DAIRY-FREE: Use ghee instead of butter.
LOWER-CALORIE: Substitute 1/2 cup of the butter for 1 cup broth.
This recipe is not suited to modify for vegetarian, vegan, paleo or Whole30 diet plans.
- Prep Time: 30
- Cook Time: 30
Nutrition
- Serving Size: 1 cup
