1 1/2 lbs. sausage meat
1 c. minced onion
1 c. minced celery
1 16-oz. pkg. Pepperidge Farm cornbread stuffing
1/2 t. sage
1/2 t. thyme
1 t. Bell’s seasoning
1/4 t. pepper
1 c. melted butter
Makes 2 quarts (enough for a 10-12 pound turkey).
Saute sausage slowly, breaking it up with a fork, until
lightly browned and thoroughly cooked. Transfer to
large bowl using a slotted spoon. Drain all but 1/4 cup
drippings from skillet. Add onion and celery. Saute until
golden. Add to sausage with remaining ingredients and
toss lightly. (This can be doubled.) If not stuffing a bird,
put in a casserole.
Cover and bake at 325º for 45 – 60 minutes. Baste with
turkey drippings or broth frequently to blend juices and
prevent sticking.
1 c. minced onion
1 c. minced celery
1 16-oz. pkg. Pepperidge Farm cornbread stuffing
1/2 t. sage
1/2 t. thyme
1 t. Bell’s seasoning
1/4 t. pepper
1 c. melted butter
Makes 2 quarts (enough for a 10-12 pound turkey).
Saute sausage slowly, breaking it up with a fork, until
lightly browned and thoroughly cooked. Transfer to
large bowl using a slotted spoon. Drain all but 1/4 cup
drippings from skillet. Add onion and celery. Saute until
golden. Add to sausage with remaining ingredients and
toss lightly. (This can be doubled.) If not stuffing a bird,
put in a casserole.
Cover and bake at 325º for 45 – 60 minutes. Baste with
turkey drippings or broth frequently to blend juices and
prevent sticking.
