Midwest Sausage Stuffing

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Sausage stuffing

1 lb. bulk pork sausage, crumbled
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
butter or margarine
8 cups soft bread cubes
1 1/2 tsp. crushed leaf sage
1 tsp. thyme leaves
1/2 tsp. pepper



In a large skillet, cook and stir sausage, onion and celery until meat is brown and onion is tender.
Drain off fat; add enough butter to sausage fat to measure 1 cup.
Stir butter mixture and about 1/3 of the bread crumbs into meat mixture.
Turn into deep bowl.
Add remaining ingredients and toss.



9 cups (enough for a 12lb. turkey)

 

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Alternatives:

Western Apple-Raisin Stuffing:
Omit sausage; use 1 cup butter. Decrease bread cubes to 7 cups and add 1 tbsp. salt, 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.

New England Corn Bread Stuffing:
Omit sausage; use 1 cup butter. Substitute corn bread cubes for the soft bread cubes and add 2 tsp. salt with the remaining ingredients.

Southern Pecan Stuffing:
Omit sausage; use 3/4 cup butter. Add 2 cups coarsely chopped pecans and 2 tsp. salt with the remaining ingredients.