Superb Sausage Stuffing/Dressing

Thanksgiving food is so good. Especially Stuffing/dressing!  I perfer the stuffing inside the bird.  You can make this inside the bird or in a casserole dish and it is good either way.  Stuffing recipes are abundant. Here is a new recipe for dressing/stuffing you will like to try because it has ground sausage in it. It is easy and delicous!

 In skillet, melt 1/2 stick butter. Add 1 C chopped celery with leaves (chopped   also), 1/2 C chopped onion. Sauté' till softened.

In another large skillet, fry 1 pound of country sausage with 1/4 tsp. ground pepper till crumbly. Don't drain fat---it adds so much flavor to this dressing!!

In a 4 Cup glass pitcher, heat 3 C water and 1/2 stick butter (cubed) to boiling.

In large mixing bowl, combine a 16 ounce package of Pepperage Farms Sage and Onion flavored Stuffing CRUMBS (NOT CUBES), and all other ingredients. Mix well. Mixture should be warm and moist.

Stuff thawed cleaned (remove bags) washed 15 - 20 pound Turkey in the back and front cavities. Rub Olive Oil or Canola Oil all over Turkey skin and salt all over bird, not stuffing.

I put the Turkey in an Oven Bag because it makes the Turkey so much more juicy. the oil on the bird will help the bag remove easier too. Sometimes I turn the bird breast side down so the dark meat juices run down into the white meat and make it juicier.  Bake in foil lined Roasting Pan according to Turkey package instructions.  The foil will help for easier clean up afterwards.  Good Luck!