Thanksgiving Stuffing
Ingredients:
bread, 2 loaves
1 onion
dried sage or poultry seasoning
1 cup celery
1 1/2 – 2 lb breakfast sausage
1/2 cup water
1 egg
salt
Instructions:
Step one:
In a pan over medium-high heat, brown sausage. Drain oil.
Step two:
In a large bowl break bread into 1 inch pieces. Add onion, celery and stir to combine. Add sage about 1/2 – 1 teaspoon and add salt about 1 teaspoon, stir well. Mix egg with water and slowly stir into bread mixture to moisten evenly.
Step three:
Dry inside of bird and butter cavern, including neck area. Add stuffing to the bird and close up with pins and kitchen string. Rub butter on the front and back of the turkey.
Step four:
Cook bird at 350 oF with the breast on the bottom for about 5 hours. Make sure you check internal temperature of dressing before taking out of oven, should be 165 degrees.
Step five:
Add any extra dressing to an oven-safe dish add 1/2 cup of chicken stock. Cook in CrockPot at low for about 6-8 or until dinner is ready.
Serve:
Dish out stuffing from the bird and put in a cute festive dish. Serve warm. Enjoy!
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