Sausage Stuffing

Note: double quantities listed below to make a good amount of stuffing for use in a turducken. **

• 1 lbs sausage (we prefer spicy Italian sausage)
• 1 large chopped onion
• approx 1 cup diced celery
• 2 tbsp chopped garlic
• 14 oz apple juice
• 2 tbsp paprika
• bread cubes (one 12 oz package, approx. 5-6 cups)
• butter or grease for cooking

** We find this to be a hearty meal when served straight. As noted above, double the recipe to use for turducken.

Put whole sausages into a skillet over med-high heat and cook for a few minutes until the meat is browned on the outside, turning frequently. Add butter, if necessary, to keep the meat from sticking to the pan.

Remove sausages from the pan and cut into bite-sized pieces, sausage gets easier to cut up when it is slightly cooked. Return sausage pieces to the pan and cook until done. Set aside.

Cook the onions and celery in the same pan with the sausage grease. If more fat is necessary, add butter or turkey fat. Saute until the onions are dark brown but not burned, about 10 to 12 minutes. Add garlic and paprika and cook for another minute or two.

Put toasted/cubed bread in the large bowl.

Add cooked sausage pieces back to the pan to and mix with the other ingredients. Transfer all to the large bowl with the bread cubes.

Add apple juice to deglaze the pan in which you just cooked the other ingredients. Heat for a minute or two to warm.

Pour the apple juice over the sausage/onion/bread cubes mixture and mix well. Add more bread cubes if the mixture is too moist or a bit more juice if the mixture is too dry. Slightly drier is better for stuffing a bird.