Sausage Stuffing

By á-46246

Adapted from Betty Crocker's Cookbook.

Ingredients

• For 18 - 22 pound turkey:
• 1 1/2 cups finely chopped onion
• 3 cups chopped celery
• 1 1/2 cups butter or margarine
• 16 cups soft bread cubes
• 3 teaspoons dried sage leaves
• 2 teaspoons dried thyme leaves
• 1 teaspoon pepper
• 2 pounds sausage
• For 12 pound turkey or turkey breast:
• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery
• 3/4 cup butter or margarine
• 8 cups soft bread cubes
• 1 1/2 teaspoons dried sage leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1 pound sausage

Preparation

Step 1

Crumble and brown sausage in large skillet. Remove sausage, but leave drippings in pan. Add onion, celery and butter or margarine to sausage drippings. Cook and stir until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients, including sausage; toss. Stuff turkey loosely just before roasting. Refrigerate any remaining stuffing in oven proof dish. About an hour before turkey is done, place stuffing dish in oven to bake.