The Recipe

Thanksgiving Stuffing

• 1 1/2 - 2 lbs stuffing bread (I bought 2 14 oz packages at the store, you can make your own too, just toast up some cubes of french and/or sourdough)

• 1 - 1 1/2 lbs bulk sausage (I used breakfast, but italian would also be good)

• 1/2 - 1 lb sliced mushrooms

• 1 yellow onion, small dice

• 5 stalks celery, sliced in 1/4 inch pieces

• 2 cloves minced garlic

• 1 large sprig rosemary, minced

• 2 tbsp butter

• 1 32oz container of turkey stock (or make your own, it’ll be better)

Dump all the stuffing bread into one large bowl if you have one big enough, or two slightly less large bowls if you don’t (or 3 even less small.. etc)

If you have any of the very fine crumbs at the bottom of the bag, set those aside to top everything with at the end to add some extra crunch.

Sautee the onions, celery, and mushrooms in butter until they are all soft (probably 10-15 minutes).

Add garlic and rosemary, sautee for another 1-2 mins. Remove all from pan and add to your bowls evenly

Brown your sausage, making sure to drain out the fat partway through so you can get a nice sear. Add to your bowls evenly.

Pour turkey stock into the bowl(s) until your bread is somewhere between moist and soggy, stir to combine.

Add the mix of all bowls to a large baking dish (or two or three or whatever), top with crumbs if you have them, and bake at 350 for 45 minutes.