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Sausage Stuffing for Turkey

1 pound of sweet sausage (without skin)

1 stick of butter

1 large onion, peeled and chopped

2 cups chopped celery

1 cup sliced mushrooms

1 small carrot, diced

1 tablespoon dried thyme, or 2 tablespoons fresh thyme

1 teaspoon dried sage, or 2 teaspoons fresh sage

1 tablespoon dried parsley, or 2 tablespoons of fresh-chopped parsley

1 teaspoon garlic salt

1 teaspoon salt

1/4 teaspoon pepper

15 oz bag of unseasoned bread cubes

1-1/2 cups homemade or canned chicken stock

In a skillet, crumble sausage and cook well. Drain fat and set aside. In a skillet, sauté butter, onion, celery, mushrooms, and carrots until tender. In a large bowl, add vegetables, seasonings and cooked sausage, bread cubes and chicken broth. Combine well. Reserve 4 cups to stuff a 14-18 pound turkey. Place remaining stuffing in a buttered casserole pan. Cover and bake at 350 degrees for 45 minutes.

I remember Thanksgiving being more about the stuffing than about the turkey! This is our traditional family favorite ~ Enjoy!

Notes:

Vegetarian Options: Omit the sausage and substitute a vegetable broth. Great vegetarian options would be to stuff portabella mushrooms or a squash of your choice. Bake.

Gluten-free Options: Substitute gluten-free bread for traditional. Also, if you purchase chicken stock, read the labels to ensure the ingredients are gluten-free.

© 2016 Cynthia Ferich All Rights Reserved

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