BREAD STUFFING WITH SAUSAGE

1 pound fresh bulk sausage
2 cups onion, chopped
1 cup celery, chopped
1 tsp. dried thyme
1 tsp. sage
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
1 pound toasted bread crumbs from firm white sandwich bread (10 cups)
1 egg, beaten
1 to 1 2/3 cups homemade turkey or low-sodium chicken stock

In a large skillet, over medium heat, cook the sausage until brown, breaking the sausage into small pieces. Drain well on paper towels. Reserve 1 tablespoon pan drippings, discard remaining pan drippings. Reserve sausage.

Add the onions and celery to the warm skillet and saute in the reserved pan drippings until the vegetables are soft. Remove from the pan; reserve.

In a 4 quart bowl, mix the herbs with the dried bread crumbs. Stir in the reserved sausage and vegetables.

In a small bowl, mix the egg and 1/4 cup stock together, stir into the bread mixture. Slowly add the remaining poultry stock to the bread to yield a lightly moist bread mixture.

Stuff the bird with sausage dressing*, and roast in a 325 degree F oven until the bird reaches 170 degrees F in the breast, and the sausage stuffing reaches 165 degrees F.

*Loosely stuff the turkey with about 3/4 cup stuffing for each pound of turkey. The stuffing may also be baked separately in a large buttered, covered baking dish at 350 degrees F for about 35-45 minutes or until heated through.

Servings: 10-12
Source: National Hot Dog and Sausage Council