1 pound of sweet sausage (without skin)
1 stick of butter
1 large onion, peeled and chopped
2 cups chopped celery
1 cup sliced mushrooms
1 small carrot, diced
1 tablespoon dried thyme, or 2 tablespoons fresh thyme
1 teaspoon dried sage, or 2 teaspoons fresh sage
1 tablespoon dried parsley, or 2 tablespoons of fresh-chopped parsley
1 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon pepper
15 oz bag of unseasoned bread cubes
1-1/2 cups homemade or canned chicken stock
In a skillet, crumble sausage and cook well. Drain fat and set aside. In a skillet, sauté́́e butter, onion, celery, mushrooms, and carrots until tender. In a large bowl, add vegetables, seasonings and cooked sausage, bread cubes and chicken broth. Combine well. Reserve 4 cups to stuff a 14-18 pound turkey. Place remaining stuffing in a buttered casserole pan. Cover and bake at 350 degrees for 45 minutes.
I remember Thanksgiving being more about the stuffing than about the turkey! This is our traditional family favorite ~ I hope you enjoy it.
Vegetarian Options: Omit the sausage. Great vegetarian options would be to stuff portabella mushrooms or a squash of your choice. Bake.
Gluten-free Options: Substitute gluten-free bread for traditional. Also, if you purchase chicken stock, read the labels to ensure the ingredients are gluten-free.