Sausage and Bread Stuffing

By hanley89

Great Grandma's recipe

Ingredients

• 1 Stick unsalted butter
• 1 Large Bag unseasoned Bread Cubes
• 1 1/2 cups diced celery
• 1 cup carrots, diced
• 2 1/2 cups sweet onions diced
• 1 pound sage pork sausage
• 2 large eggs
• 1 granny smith apple diced
• 2 tbsp Bell's seasoning
• 1 1/2 tsp Kosher salt
• Table grind pepper to taste
• 3 cups Turkey Stock
• Turkey Stock
• 2 32 oz containers chicken stock
• 4 inner celery ribs with leaves
• 1 large onion , peeled and quarter
• 1 turkey neck
• Turkey heart, liver and gizzards
• 1 tsp kosher salt
• Table grind pepper to taste

Preparation

Step 1

1. Make Turkey Stock- Combine all ingredients for Turkey Stock in a large saucepan, simmer on low for several hours- can be done the night before. Strained and use turkey stock for stuffing and remaining for gravy. Remove meat from turkey neck and finely chop the heart, liver and gizzards to add to stuffing
2. In a large deep nonstick skillet, melt the butter. Add celery, carrots and onions to skillet and cook over moderately high heat and cook
until soften and just beginning to brown, stirring occasionally ,about 8 minutes.
Place vegetables in a large bowl
3.Add sausage to skillet and cook over moderately high heat, breaking with a spoon, until lightly browned and cooked through, 8-10 minutes. Add the vegetables back to the skillet, add the bell's seasoning, and cook for 1 minute. Add 1 cup of turkey stock and cook, scraping up nay bits stuck to the pan, until nearly evaporated, about 5 minutes.
4. In a medium bowl-beat eggs with turkey stock and salt and pepper to taste
5.Scrape the sausage mixture into a large bowl, add bread cubes, apple and the remaining turkey stock and stir until bread is evenly moist. Add more stock if necessary
6. Stuff the Turkey with the stuffing. Remaining stuffing place in a butter dish and cook at 350 for about one hour and the top is browned and crisp