- 12
- 20 mins
- 20 mins
Ingredients
- 1 pound bulk breakfast sausage, mild
- 3 loaves stuffing bread
- 2 1/2-3 cups chicken broth
- 1 stick butter
- 1 large onion, diced
- 3 stalks celery, diced
- 4-6 tablespoons Bell's seasoning
Preparation
Step 1
For 20-26 pound turkey.
Cook sausage meat, beaching meat into very small pieces, Drain off all but 2 tablespoons of the fat and place cooked meat in a bowl lined with paper towels.
Add diced onion and celery to the pan and saute until the onions are soft, about 5 minutes. Set aside to cool.
Place chicken broth and butter in a microwaveable pitcher . Heat in th microwave for 2-3 minutes, or until the butter has melted. Set aside to cool a bit.
Break bread into bite size pieces. Place pieces in a large bowl. Sprinkle the bread with one tablespoon of the Bell's seasoning. With your hands, blend the bread incorporate the seasoning. Repeat sprinkling and blending until you have used all the Bell's seasoning.
Sprinkle half the sausage, onions and celery onto the bread mixture. Again, blend with your hands to distribute evenly throughout the ixture. Repeat with the remaining sausage, onion and celery.
Pour half of the chicken broth mixture evenly over the bread. With your hands, blend bread mixture to incorporate the chicken broth into the bread. Repeat steps with additional chicken broth until you have a mixture that can be formed into a ball but is not sopping wet.
Just before you are going to put turkey into the oven, stuff mixture into the cvity of the turkey, you may also have enough to place into the neck cavity. If you still have additional stuffing, wrap it in aluminum foil and set aside (to cook this wrapped stuffing, place it in the oven with the turkey 1 1/2 hours before removing turkey from the oven).
When you remove the turkey from the oven, wait 5-10 minutes before removing the stuffing. Place stuffing in a bowl and cover until serving.