Thanksgiving Stuffing

THANKSGIVING STUFFING

Jewel’s thanksgiving stuffing recipe 

1/2 lb carrots 

1 bunch celery

1 medium onion 

8 oz mushrooms 

1 loaf sour dough bread (or favorite crusty bread)

1 T fresh Thyme 

2-4 Cups chicken stock

4 T butter 

2 pounds turkey sausage (can leave out if you want lighter)

Finely chop carrots, celery, onion, and mushrooms. (I do this the night before).

Cut up bread into 1 inch cubes or smaller. Toast on sheet pan in oven at 350 for 10-15 mins. 

Cook turkey sausage in large sauce pan. Set aside. 

In same sauce pan, melt butter, add vegetables and thyme. 

Once veggies are cooked through add in 2 C chicken stock. Add bread and sausage and mix till bread is damp. (If the veggies don’t render enough liquid add 1/2 c chicken stock at a time) Remove from heat. 

Move stuffing to a baking dish and bake at 350 till the top is crispy—20-30 min. 

Even better with my homemade sourdough bread!