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Name: Bing's Turkey Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 cups Onions chopped; 3 cups Celery chopped; 2 sticks Butter; 1 pound Sage Pork Sausage; 3 package Sage croutons; 4 cups Chicken broth; 3 teaspoons Poultry Seasoning season to taste; 2 teaspoon Sage; 1 teaspoon Dried thyme; 1 teaspoon salt; 1 tablespoon granulated sugar

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INGREDIENTS

3 cups Onions ; chopped
3 cups Celery ; chopped
2 sticks Butter
1 pound Sage Pork Sausage
3 package Sage croutons
4 cups Chicken broth
3 teaspoons Poultry Seasoning ; season to taste
2 teaspoon Sage
1 teaspoon Dried thyme
1 teaspoon salt
1 tablespoon granulated sugar

Servings

INSTRUCTIONS

Melt butter in a large skillet, then add onions and celery and saute until tender. Remove from heat and place onions and celery and butter in a bowl.

Brown pork sausage using the same skillet, then put in a colander to drain fat.

Heat chicken broth.

Put croutons in a large bowl and Mix in sausage,

Next thoroughly mix in spices and sugar and salt. It is easier to mix them in before adding the liquid. If spices are fairly new amounts may be reduced.

Add onions/butter/celery mixture and fold in. Be sure it is evenly distributed.

And 2 cups of broth and gently fold in. Allow to stand a few minutes to absorb broth.

Add more broth a little at a time and gently stir. If you are going to put the stuffing in the bird it should not be very wet as the juices from the bird will moisten it during cooking.

Stuff the bird.

If there is stuffing left over add a little more broth and cook separately in a bowl.

Note: To simplify Thanksgiving morning I cook the onions/celery/butter and the sausage the day before and store in the fridge.

NOTES

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Bing's Turkey Stuffing

3 cups Onions chopped
3 cups Celery chopped
2 sticks Butter
1 pound Sage Pork Sausage
3 package Sage croutons
4 cups Chicken broth
3 teaspoons Poultry Seasoning season to taste
2 teaspoon Sage
1 teaspoon Dried thyme
1 teaspoon salt
1 tablespoon granulated sugar

Melt butter in a large skillet, then add onions and celery and saute until tender. Remove from heat and place onions and celery and butter in a bowl.
Brown pork sausage using the same skillet, then put in a colander to drain fat.
Heat chicken broth.
Put croutons in a large bowl  and Mix in sausage,
Next thoroughly mix in spices and sugar and salt. It is easier to mix them in before adding the liquid. If spices are fairly new amounts may be reduced.
Add onions/butter/celery mixture and fold in. Be sure it is evenly distributed.
And 2 cups of broth and gently fold in. Allow to stand a few minutes to absorb broth.
Add more broth a little at a time and gently stir. If you are going to put the stuffing in the bird it should not be very wet as the juices from the bird will moisten it during cooking.
Stuff the bird.
If there is stuffing left over add a little more broth and cook separately in a bowl.

Note: To simplify Thanksgiving morning I cook the onions/celery/butter and the sausage the day before and store in the fridge.

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Nutrition

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Serving Size: 1 Serving (6893g)
Recipe Makes: 1 Servings

Calories: 14269
Calories from Fat: 6756 (47%)

Amt Per Serving		% DV

	Total Fat 750.6g	1001 %
	Saturated Fat 214.5g	1073 %
	Monounsaturated Fat 307.6g
	Polyunsanturated Fat 162.5g
Cholesterol 3685.6mg		1134 %
Sodium 3544mg		122 %
Potassium 11257.1mg		296 %
Total Carbohydrate 800.6g		235 %
	Dietary Fiber 27.4g	110 %
	Sugars, other 773.1g
Protein 998.1g		1426 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 14269

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