Growing up, depending on who was the one to prepare Thanksgiving dinner, the stuffing differed greatly. I have taken my favorite bread-y stuffing and mixed it with my favorite sausage-y stuffing and viola, you have this recipe! Check out what else I am up to on my Teacher. Foodie. Athlete. Does Thanksgiving page.
2 lbs. sweet Italian sausage
1 stick butter
4 celery stalks – chopped
2 medium onions – chopped
1 1/2 loaves white bread – broken into 1 inch chunks
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. fresh ground pepper
1. Brown sausage in a large skillet over high heat and set aside (do not drain).
2. Melt butter in a large pot over medium high heat. Add onions, celery, and herbs and cook until tender – about 5 minutes.
3. Stir sausage and remaining ingredients into stuffing mixture, and then stuff your 20 pound pre- brined turkey.
4. You will probably have more stuffing than will fit comfortably in the bird. You are going to need it to send your happy guests home with leftovers. Place any remaining stuffing in a shallow roasting pan, drizzle with olive oil, and cook for 30 minutes at 325 (turkey cooking temperature).