You may also like
Categories:
white bread sage sausage onion stalks celery butter eggs turkey broth thyme poultry seasoning sage celery salt salt pepper
Viewed: 59 - Published at: 7 years agoIngredients
- 2 12 lbs white bread
- 1 lb sage sausage
- 1 medium onion
- 3 stalks celery
- 34 cup butter
- 3 eggs
- 2 cups turkey broth
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1 12 teaspoons sage
- 12 teaspoon celery salt
- 1 teaspoon salt
- 14 teaspoon pepper
Method
- Make turkey broth by cooking gibblets and neck in enough water to cover.
- Add 1/2 teaspoon salt 1/8 teaspoon pepper.
- Bring to boil, then simmer 30 minutes.Cool.
- Cook sausage until done but not browned.
- Set aside.
- Chop celery and oinion into medium pieces.
- In large skillet melt butter.
- Add celery and onion cook until celery is soft and onions are clear- about 15 minutes.
- Tear bread in about one inch pieces, into very large bowl.
- Sprinkle thyme, poultry seasoning,sage,celery salt, salt and pepper over torn bread.
- Mix cooked sausage into bread.
- Pour butter with onion and celery over bread.
- Mix well.
- Beat 3 eggs.
- pour over bread and mix well.
- Pour turkey stock over bread and mix.
- Bake in a greased 13x9 pan covered for 25 minutes.
- Then uncover and bake for additional 5-10 minutes until lightly golden browned.
- May also be baked in greased muffin tin- Pack stuffing together into baseball size and place into muffin tin-bake 30 minutes uncovered- alow to cool slightly before gently removing.
