Thanksgiving Stuffing

Ok, not the healthiest stuffing, but you can use whatever ingredients you have and still get a great stuffing.

1. For a 15-20 pound bird, cut into crouton-size cubes, 20 slices of toasted white or whole wheat bread. (For homebaked whole wheat use 15 thin slices.) Place in a large bowl.

2. Combine in a separate small bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning

3. Crumble and brown in a skillet:
1/4 pound bulk turkey breakfast sausage (Save the rest in the freezer)
1/4 pound bulk turkey Italian sausage

4. Drain the sausage and add to the bread cubes along with:
1 cup chopped celery
1 chopped onion

5. Next, add to the bread cubes bowl mixture:
4 TB fresh chopped parsley
1 peeled cored, chopped Granny Smith or Jonathan apples
3/4 cup cranberries (for color)

6. Combine together:
1/4 cups melted butter
2 Cups canned chicken broth

7. Drizzle all the liquid over the other ingredients and lightyly toss until well mixed.

8. Stuff the bird loosely, because stuffing expands during roasting, or place the mixture in a glass casserole dish and bake the stuffing separately until hot. It is very hard to ruin stuffing; use the ingredients you have and like, but don't forget the onion and celery. In fact, can't wait to make this right now!

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